Lemon Dill Cucumber Sandwiches

Cool, crisp, and herby—these classic tea sandwiches get a bright lift from The Olive Leaf Dill Olive Oil and a splash of Lemon Balsamic. The quick cream-cheese spread is tangy and silky, so every bite of cucumber tastes extra fresh. Perfect for showers, picnics, and easy lunches.

Ingredients (12–16 tea sandwiches)

Spread

• 8 oz cream cheese, softened
• 2 Tbsp The Olive Leaf Dill Olive Oil
• 1 tsp The Olive Leaf Lemon Balsamic
• ½ tsp dried dill (or 1½ tsp fresh, finely chopped)
• ½ tsp kosher salt
• Freshly ground black pepper, to taste

To assemble

• 1 English cucumber, very thinly sliced (pat dry)
• 8–10 slices light rye (or soft white) bread

Optional: thin red onion, extra dill, flaky salt, lemon zest.

Directions

1. Make the spread. In a bowl, mix cream cheese, Dill Olive Oil, Lemon Balsamic, dill, salt, and pepper until smooth. Cover and chill at least 1 hour to meld flavors.
2. Prep cucumbers. Slice very thinly and pat dry with paper towels so the sandwiches stay crisp.
3. Assemble. Spread a thin, even layer of the dill cream cheese on two bread slices. Shingle cucumber slices over one piece (add a few onion slivers if using). Top with the second slice, spread-side down.
4. Trim & cut. Press gently, trim crusts for a classic look, and cut into squares or fingers. Repeat with remaining bread and filling. Serve immediately or cover and chill up to 4 hours.

Variations & Serving Ideas

• Open-face: Toast bread, spread, top with cucumbers and tomato slices; drizzle with a little Dill Olive Oil.
• Add protein: Layer in smoked salmon.
• Bread swap: Soft wheat, pumpernickel, or mini croissants all work.
• Garnish: A pinch of flaky salt, fresh dill, or lemon zest right before serving.