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Open face cucumber tea sandwiches

It never fails–there’s always a wedding shower, a baby shower a fancy-schmancy birthday party to prep for, or just a day when you need an appetizer and get stuck coming up with something. Well, fear not–you’re covered with these open face cucumber tea sandwiches that are the perfect go-to when you need a good way to fill your finger food table without working like a nut.  

There used to a bed and breakfast in Perryville, Kentucky that had the best high tea. It’s a Southern thing I guess…but my mama would take me when I was a kid and they served the cutest tier of finger foods with the nastiest tea I’ve ever drank.

I hate tea. It’s true. I may not be Southern after all…

But I loved the cucumber sandwiches.

You can put another circle of bread on top of these if you want to, but open face cucumber tea sandwiches are an easy way to just pop a little snack in your mouth and keep going.

This recipe may be a little different than your traditional since most cucumber tea sandwiches have an actual slice of cucumber on them–in this case it’s shredded on a box grater and mixed in with the cream cheese. But you could certainly do thin, whole slices of cucumber and just top them with a little drop of the cheese. It works. We’re flexible around here–you know that by now. 

And to completely contradict what I just said about being flexible, it’s not very often that I tell you that you have to use an ingredient but in this case, please for the love of Pete try not to skip the seasoned salt. No, I don’t really know what’s in it, but it has to be here if you want these to have the right flavor pop and not just be cream cheese, mayo and white bread…AKA NO FLAVOR.

We don’t do flavorless food.

Open Face Cucumber Tea Sandwiches

Use these cucumber tea sandwiches as just the right finger food for your next shower, wedding, or special event. They're a perfect one-bite appetizer. 
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Author Rachel Ballard


  • 1/2 English cucumber the kind wrapped in plastic at the grocery store
  • 4 ounces cream cheese softened
  • 1 tablespoon mayonnaise
  • 2 green onion tops thinly sliced
  • 1/8 teaspoon seasoned salt
  • 8 slices white bread


  • Wash the outside of the cucumber well. With a box grater, shred about half of the cucumber, skin and all. Place on a layer of paper towels, cover with another paper towel and twist to remove any excess moisture. 
  • In a medium bowl mix the cucumber, cream cheese, mayonnaise, green onion tops, and salt. Stir well. 
  • Allow mixture to sit, covered, in the fridge for at least an hour or overnight for flavors to develop. 
  • When you are ready to assemble, cut circles of white bread using a 2" cutter, leaving off the crusts. If you don't have a cutter, an empty prescription bottle is good for cutting circles or you can use a small drinking glass. 
  • Add about a teaspoon of the cucumber mixture to the top of each circle of bread and garnish with very thin slices of cucumber, or a sprinkle of paprika  for color. Serve immediately so the bread doesn't get soggy. 


Needs an hour to chill in the fridge before assembling sandwiches. 


Calories: 140kcal
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Appetizer
Cuisine American





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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.