Cucumber Tea Sandwiches Recipe
Cucumber Tea Sandwiches Recipe photo by Taste of Home

Cucumber Tea Sandwiches Recipe

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My children wanted to plant a garden, and we ended up with buckets of cucumbers. When I tired of making pickles, I came up with these pretty, little sandwiches. We made 200 of them for a family gathering, and everyone wanted the recipe. —Kimberly Smith Brighton, Tennessee
TOTAL TIME: Prep: 30 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 24 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 tablespoon snipped fresh dill
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 2 large cucumbers, seeded and chopped
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup chopped onion
  • 1/4 cup pimiento-stuffed olives, chopped
  • 1/4 cup minced fresh parsley
  • 12 slices whole wheat bread
  • Cucumber slices and fresh dill sprigs, optional


  1. In a small bowl, beat the first eight ingredients until blended. Stir in the cucumbers, red pepper, onion, olives and parsley. Chill for up to 2 hours.
  2. Remove crusts from bread; cut each slice into four triangles. Spread with cream cheese mixture. Garnish with cucumber slices and, if desired, dill sprigs. Yield: 4 dozen.
Originally published as Cucumber Tea Sandwiches in Taste of Home June/July 2007, p27

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Reviewed Jul. 31, 2014

I absolutely adore these. Everyone raves about them and wants the recipe. The key to preparing these which these instructions leave out, is to slice the cucumbers and place them on a plate or a cookie sheet lines with paper towels. Sprinkle the cucumber slices with salt and let sit for a few minutes. Then dry them off real well with paper towels. Everything must be dry. This prevents your mixture from being runny. This recipe is easily doubled and I take it to events at our church. Great for a baby shower.

Reviewed Jul. 20, 2014

I really didn't care for these much. I found the mixture to be too runny and it made the sandwiches very messy to eat.

Reviewed Aug. 15, 2008

I left out the pimiento-stuffed olives and dill and replaced the sweet red pepper with green onion tops. They still turned out yummy; particularly on homemade wheat bread!

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