This easy Martha Stewart recipe for cucumber tea sandwiches is perfect for a quick, light, and elegant snack or lunch. Creamy vegan herb cheese pairs beautifully with crisp cucumber slices, layered between soft white or pumpernickel bread. It’s simple yet versatile—you can switch herbs or bread to suit your taste. Perfect for gatherings or afternoon tea!
Recipe Ingredients:
- 1 (8-ounce) container vegan cream cheese, such as Kite Hill
- 2 tablespoons finely chopped fresh chives, plus more for serving
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh tarragon
- Kosher salt and freshly ground pepper
- 8 slices vegan white or pumpernickel sandwich bread, or a combination
- 2 mini cucumbers, thinly sliced into rounds
How To Make Cucumber Tea Sandwiches?
- Prepare herbed cream cheese: In a bowl, mix cream cheese, chives, parsley, and tarragon. Season lightly with salt.
- Assemble sandwiches: Spread 1 tablespoon of the herbed cream cheese on each slice of bread. Layer cucumber slices slightly overlapping on 4 of the bread slices. Sprinkle cucumbers with salt and pepper. Top with remaining bread slices, cream cheese-side down.
- Cut sandwiches: Using a sharp knife, trim off the crusts, then cut each sandwich into triangles or fingers.
- Garnish and serve: Lightly dip one edge of each sandwich into chopped chives. Serve immediately.
Recipe Tips:
- Use soft, fresh bread: Slightly soft bread makes neater sandwiches and prevents tearing when spreading cream cheese.
- Thin cucumber slices: Slice cucumbers very thinly for crisp, neat layers and easier eating.
- Soften cream cheese: Let cream cheese sit at room temperature for 10 minutes for smooth and easy spreading.
- Don’t skip seasoning: Lightly season cucumbers with salt and pepper to bring out their fresh taste.
- Cut sandwiches carefully: Use a sharp knife and gentle pressure when trimming crusts for tidy, elegant results.
How To Store Leftovers?
Let leftover cucumber tea sandwiches reach room temperature. Then, wrap them tightly with cling film or place in an airtight container. Store in the fridge for up to 1 day. Sandwiches are best enjoyed fresh.
Nutrition Facts
- Calories: 209
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 16mg
- Sodium: 519mg
- Potassium: 294mg
- Total Carbohydrate: 28g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 10g
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Martha Stewart Cucumber Tea Sandwiches
Description
This easy Martha Stewart recipe for cucumber tea sandwiches is perfect for a quick, light, and elegant snack or lunch. Creamy vegan herb cheese pairs beautifully with crisp cucumber slices, layered between soft white or pumpernickel bread. It’s simple yet versatile—you can switch herbs or bread to suit your taste. Perfect for gatherings or afternoon tea!
Ingredients
Instructions
- Prepare herbed cream cheese: In a bowl, mix cream cheese, chives, parsley, and tarragon. Season lightly with salt.
- Assemble sandwiches: Spread 1 tablespoon of the herbed cream cheese on each slice of bread. Layer cucumber slices slightly overlapping on 4 of the bread slices. Sprinkle cucumbers with salt and pepper. Top with remaining bread slices, cream cheese-side down.
- Cut sandwiches: Using a sharp knife, trim off the crusts, then cut each sandwich into triangles or fingers.
- Garnish and serve: Lightly dip one edge of each sandwich into chopped chives. Serve immediately.
Notes
- Use soft, fresh bread: Slightly soft bread makes neater sandwiches and prevents tearing when spreading cream cheese.
- Thin cucumber slices: Slice cucumbers very thinly for crisp, neat layers and easier eating.
- Soften cream cheese: Let cream cheese sit at room temperature for 10 minutes for smooth and easy spreading.
- Don’t skip seasoning: Lightly season cucumbers with salt and pepper to bring out their fresh taste.
- Cut sandwiches carefully: Use a sharp knife and gentle pressure when trimming crusts for tidy, elegant results.