Cucumber Finger Sandwiches (creamy dill & caper filling, perfect for afternoon tea)

Three cucumber finger sandwiches on a plate with a knife beside them.

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Cucumber Finger Sandwiches (creamy dill & caper filling, perfect for afternoon tea)

Cucumber finger sandwiches are a classic afternoon tea favourite. This version pairs crunchy cucumber with creamy soft cheese, fresh dill & tangy capers. Light, fresh & easy to make, these cucumber dill sandwiches are perfect for entertaining.

Prep Time15

Total Time15

Course: Afternoon tea, lunch

Cuisine: British

Diet: Vegetarian

Servings: slices

Calories: 132kcal

Author: Jane Coupland

Ingredients

200 g Cream Cheese full-fat
200 g Cucumber a piece approx 10-12cm long should be fine)
60 g Capers drained from the brine in the jat
20 g Dill
¼ teaspoon Ground Black Pepper
4 Slices Bread thin or medium sliced (square bread is best)

Instructions

Beat the cream cheese and black pepper together until smooth.
Remove the dill fronds from the thick stems, chop them and add to the cream cheese. Discard the stems.
Chop the drained capers finely then blot on kitchen towel to remove as much liquid as possible.
Add the capers to the cream cheese and mix everything together. Taste and adjust seasoning as required (add a little salt if you fancy it).
Cut the cucumber into thin ribbons until you reach the seeds then stop and cut from another side. Blot the ribbons on kitchen towel to remove the excess water. Aim for around 18-24 ribbons. Discard the seeded centre.
Cut the crusts from the bread and divide the cream cheese filling between the 4 slices. Spread it to the edges using a blunt knife.
Lay the cucumber ribbons lengthways over 2 of the slices of bread (cutting them to the same length as the bread if necessary). Repeat with more layers of cucumber until teh ribbons are used up.
Top the cucumber with the remaining slices of bread then use a serrated knife cut each sandwich into 3-4 fingers depending on the size of your slices.

Notes

Blot the capers and cucumber on kitchen towel: It's the best way to ensure your cream cheese and cucumber tea sandwiches don't end up soggy.
Spread the cream cheese filling on both pieces of bread: By encasing the cucumber in the middle of the filling this helps the sandwich stay together rather than falling apart.
Taste & season accordingly: Capers can be salty so I have not included salt as a necessary ingredient. You may add a pinch if you want to though.
When to peel the cucumber: I have not peeled the skin when making these cucumber dill sandwiches and would only recommend doing so if the skin is waxy, tough, bitter or thick. Leaving the skin on adds extra colour and retains a little extra nutrition.

Variations

Add radish: A single layer of thinly sliced radish adds extra crunch, peppery flavour and a pop of pink.
Vegan cucumber sandwiches: Use plant-based cream cheese alternative and ensure your bread is vegan too.
Vary the shape: Use cookie cutters to create different shapes for your cucumber dill sandwiches. Circles look great.

Nutrition