Go Back
A vintage tea set with a teacup, saucer, and teapot sits beside cucumber sandwiches inspired by a classic Lemon Dill Cucumber Tea Sandwich Recipe, lemon slices, a white hat with flowers, red gloves, and lace curtains on a wooden table.

Lemon Dill Cucumber Tea Sandwich

Servings: 10 open-faced sandwiches
Prep Time: 25 minutes
Print Recipe
Ingredients Instructions Notes

Ingredients
  

  • 1 stick (½ cup) butter softened
  • ½ tsp. dried dill
  • ¼ tsp. salt
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • 1/8 tsp. all-purpose seasoning
  • pinch black pepper
  • zest of one lemon
  • white bread frozen
  • cucumber
  • lemon
  • sea salt

Instructions
 

  1. Combine butter with the spices and lemon zest in a bowl, mixing well. Set aside.
  2. Slice your cucumber into thin 1/8-inch rounds. Slice a few, very thin slices of lemon; take out any seeds and cut into very tiny wedges.
  3. To assemble, spread a nice layer of dill butter on a slice of frozen bread (using frozen bread keeps the sandwiches from getting messy while assembling). Use a flower-shaped cookie cutter and cut out the sandwich.
  4. Place a cucumber and a tiny lemon wedge on top of the sandwich.
  5. Keep sandwiches in a sealed container in the refrigerator until ready to serve.
  6. Right before serving, lightly sprinkle sea salt on the tops of the sandwiches.

Notes

Assembly Tips:

  • When assembling, you don’t have to cover the slice of bread completely with dill butter because there will be a lot of excess after stamping out the flower shape.
  • Gluten free bread, rice crackers, or even cucumber wedges can replace the white bread, if desired.
Print Recipe