Weight Watchers Recipes

Dainty Cucumber Tea Sandwiches

This recipe for cucumber sandwiches has been in my family for a very long time. These little sandwiches always make an appearance for special occasions! They are perfectly light and fresh and full of flavor. I had to track down the original recipe from my Aunt’s sister-in-law, but it was so worth it!

Is This the Best Cucumber Sandwiches Recipe?

I’m just going to say it: yes, this is the best cucumber sandwich recipe! There is a reason my family has been making them for so many years. They are:

  • Easy. A few simple ingredients and some basic prep are all you’ll need to make these.
  • Quick. You’ll only need 20 minutes to make these tea sandwiches.
  • Elegant. Despite their simplicity, these cucumber sandwiches are so elegant! You could serve them to the Queen if, you know, she ever came to your house for tea.
  • Tasty. Every bite is packed with flavor and creaminess. I have never seen someone eat just one!

If you need a pretty finger food recipe to make for a tea party, birthday party, baby shower, or any other occasion, these are a great choice! They are so easy to make, can be prepped ahead and are so quick to whip together.


  • 3 large cucumbers
  • 8 ounces cream cheese, softened
  • 3 tablespoons fresh minced chives
  • 1 tablespoon fresh minced dill, optional
  • 1 tablespoon ranch seasoning
  • Salt and pepper, to taste
  • 16 slices pumpernickel or marble rye bread, crusts removed


  • Peel the cucumbers, and remove the center seeds (you can scoop them out with a spoon). Grate the cucumbers, using a box grater or food processor. Squeeze the grated cucumber well with cheesecloth, or a tea towel, to remove any excess liquid from the cucumbers.
  • In a large bowl, combine the grated cucumber, cream cheese, chives, dill, and ranch seasoning. Beat well until combined, by hand or with a hand mixer. Season to taste with salt and pepper.
  • Arrange the bread slices on a cutting board in pairs of two, side by side. Gently and evenly spread the cucumber mixture over half of the bread slices. Top with the other slice to make a sandwich, and cut each sandwich into quarters or triangles. Serve immediately!


Storing Leftovers

To store, place the sandwiches on a plate, and wrap tightly with plastic wrap. You can store them in the refrigerator for up to 24 hours before serving.

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