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Cucumber sandwiches

Cucumber sandwiches

Egg free
Nut free
Peanut free
Sesame free
Shellfish free
Seafood free
No added sugar
Vegetarian
High in protein

Crisp and cool cucumber sandwiches make a refreshing snack, as well as a welcome addition to afternoon teas, baby showers and engagement parties.

Serves4
Prep time10 minutes

Ingredients

1/2 cup (120g) spreadable cream cheese
2 tbs finely chopped dill
8 square slices white bread
1 telegraph cucumber, thinly sliced
Extra dill, to serve

Nutritional information

Per serve: Energy: 1156 kJ/277 Cals (13%), Protein: 10g (20%), Fat: 10g (14%), Sat Fat: 6g (25%), Carb: 34g (11%), Sugar: 4g (4%), Dietary Fibre: 3g (10%), Sodium: 533mg (27%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

Step 1
Mix the cream cheese and dill in a small bowl until soft and well combined. Season well.
Step 2
Spread bread slices evenly with cream cheese mixture. Top half the bread slices with the cucumber. Season. Top with remaining bread slices. Use a small serrated knife to trim and discard the crusts. Cut each sandwich into three finger sandwiches. Sprinkle with dill.

Recipe tip

COOK. STORE. SAVE.
Clever storage: Wrap the remaining dill in a damp paper towel and store it in the fridge.

Use it up: Leftover cream cheese can be used in a variety of easy cheese recipes. Dill is great with fish – use any leftovers in one of these simple fish recipes.

Timeless cucumber tea sandwiches: the perfect finger food

Cucumber sandwiches are thought to have originated in Victorian England and are a beloved staple of afternoon tea that was traditionally linked to the upper classes. Served at Queen Victoria’s Golden Jubilee in 1887, cucumber finger sandwiches are the perfect finger food for brunch, a garden party or high tea.

What goes into the perfect cucumber cream cheese sandwich?

The original cucumber sandwich recipe was crustless bread, butter and thinly sliced cucumber. Some versions, like ours, use cream cheese, which is believed to be an American introduction. We’ve also added chopped fresh dill. When buying the bread for these finger sandwiches, look for fresh, soft sliced white bread – this is no time for artisanal sourdough.

We’ve trimmed the crusts from our bread for aesthetic reasons and because it’s traditional but don’t discard them. Turn them into breadcrumbs and store them in a resealable bag in the freezer.

Spreadable cream cheese has the same ingredients as the regular block version, but it is whipped before packaging for it to spread smoothly.

We use telegraph cucumber in our cucumber sandwiches recipe. They are long, dark green cucumbers that are usually plastic-wrapped to prevent them from drying out. Also known as continental cucumbers, they are the perfect choice for our cucumber and cream cheese sandwiches as they are sweeter than other varieties and have fewer seeds.

How to serve your cucumber sandwiches with cream cheese

When serving cucumber sandwiches for high tea, we like to arrange them on a platter and sprinkle them with extra chopped dill. Alternatively, after you’ve removed the crusts, cut them into quarters and arrange, long side down, on the platter. Brush one edge with butter and sprinkle with a combination of finely chopped parsley and chives. When slicing, use a large serrated knife in a gentle sawing action – don’t press too hard. For a proper English tea party, serve them alongside chicken sandwiches, scones with jam and cream, scotch eggs and an apple tea cake.

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