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Cream cheese, herb and cucumber tea sandwiches

We've added dill and chive to the cream cheese to elevate this high tea cucumber sandwich into a royal treat.

By Lisa Featherby
  • 30 mins preparation plus salting
  • Serves 12
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Can it truly be said to be a party in the 1960s without a cream-cheese sandwich? We've gone with a seeded sandwich loaf for texture, but classic sliced white would be the orthodox choice here.


  • 1½ tsp white peppercorns
  • 12 slices soft sandwich bread
  • 2 telegraph cucumbers, peeled and thinly sliced crossways on a mandolin
Herbed cream cheese
  • 20 gm softened cream cheese
  • Finely grated rind of ½ lemon
  • ¼ cup (firmly packed) dill
  • ¼ cup coarsely chopped chives


  • 1
    Coarsely grind peppercorns with a mortar and pestle, then transfer two-thirds to a bowl, add cucumber and 1½ tsp sea salt, toss to combine, transfer to a colander and stand until liquid begins to seep from cucumber (10-15 minutes). Gently squeeze excess liquid from cucumber and refrigerate until required (up to 3 hours).
  • 2
    Meanwhile, for herbed cream cheese, combine ingredients and remaining ground peppercorns in a small food processor, season to taste and process to just combine. Set aside at room temperature until required.
  • 3
    Spread bread slices thickly with herbed cream cheese, top half the bread with overlapping cucumber slices, then sandwich with remaining bread, cream cheese-side down. Gently trim crusts with a serrated knife, then cut into squares, triangles or fingers. Place sandwiches on a tray, cover with dampened paper towels, wrap in plastic wrap and refrigerate until ready to serve. Sandwiches can be made up to 2 hours ahead.