Why You’ll Love Matcha Cucumber Tea Sandwich Recipe
-
A unique twist on classic cucumber tea sandwiches with the subtle flavor of matcha.
-
Completely vegan and dairy-free.
-
Quick and easy to prepare with no cooking required.
-
Perfect for afternoon tea, brunch, or party platters.
-
Light, refreshing, and beautifully green for an elegant presentation.
-
Made with simple ingredients yet delivers a refined flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 slices soft rye or whole wheat sandwich bread (crusts removed)
1/2 large cucumber, thinly sliced
100 g vegan cream cheese
1/2 tsp culinary matcha powder
1 tsp lemon zest
1 tbsp fresh dill, finely chopped
salt and pepper to taste
optional garnish: extra dill or edible flowers
Directions
-
In a small bowl, combine the vegan cream cheese, matcha powder, lemon zest, chopped dill, salt, and pepper. Stir until smooth and evenly blended.
-
Trim the crusts from the bread slices and cut them into triangles or rectangles if desired.
-
Spread the matcha cream cheese mixture generously over one side of each slice of bread.
-
Place thin cucumber slices on half of the bread slices, slightly overlapping to cover the surface evenly.
-
Top with the remaining bread slices and gently press to hold the sandwiches together.
-
If not already cut, slice the sandwiches into small triangles or rectangles suitable for serving.
-
Arrange on a serving platter and garnish with extra dill or edible flowers if desired.
-
Serve immediately or refrigerate for up to one hour before serving.
Servings and timing
Servings: 4 servings
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Approximate calories: 220 kcal per serving
Variations
Use pumpernickel bread for a deeper, more robust flavor.
Add thin slices of avocado for extra creaminess and nutrition.
Swap dill with fresh chives or parsley for a different herb profile.
Include thin radish slices along with cucumber for added crunch and color.
Use gluten-free sandwich bread if you need a gluten-free option.
Storage/Reheating
These sandwiches are best served fresh. However, they can be stored in an airtight container in the refrigerator for up to 1 day.
If preparing in advance, cover the sandwiches with slightly damp paper towels before sealing the container to keep the bread from drying out. Reheating is not necessary since these are served cold.
FAQs
Can I make these sandwiches ahead of time?
Yes, they can be prepared up to one hour in advance and stored in the refrigerator until serving.
What does matcha add to the sandwich?
Matcha provides a subtle earthy flavor and a beautiful green color that complements the creamy spread.
Can I use regular cream cheese instead of vegan cream cheese?
Yes, if you are not following a vegan diet, regular cream cheese works well in this recipe.
How thin should the cucumber slices be?
They should be very thin, ideally sliced with a mandoline or sharp knife, so the sandwich remains delicate and easy to bite.
What type of bread works best?
Soft sandwich bread such as rye, whole wheat, or white bread works best for traditional tea sandwiches.
Can I make this recipe gluten-free?
Yes, simply substitute gluten-free sandwich bread.
How do I keep the sandwiches from becoming soggy?
Pat the cucumber slices dry with a paper towel before adding them to the sandwich.
Is culinary matcha different from regular matcha?
Culinary matcha is specifically designed for cooking and baking, making it ideal for savory recipes like this one.
Can I add other vegetables?
Yes, thin slices of radish, avocado, or sprouts can add extra flavor and texture.
Are these suitable for parties?
Absolutely. Their small size and elegant appearance make them perfect for tea parties, brunch spreads, or appetizer trays.
Conclusion
Matcha Cucumber Tea Sandwiches are a refreshing and elegant addition to any tea table or gathering. With their creamy matcha spread, crisp cucumbers, and soft bread, they deliver a delicate balance of flavors and textures. Easy to prepare and visually appealing, these sandwiches are a simple yet sophisticated treat for any occasion.
Matcha Cucumber Tea Sandwich
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
A fresh and elegant vegan tea sandwich featuring a creamy matcha-infused spread and crisp cucumber slices. Perfect for afternoon tea, brunch platters, or light entertaining.
- Author: Emily
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No Cook
- Cuisine: European
- Diet: Vegan
Ingredients
- 8 slices soft rye or whole wheat sandwich bread, crusts removed
- 1/2 large cucumber, thinly sliced
- 100 g vegan cream cheese
- 1/2 tsp culinary matcha powder
- 1 tsp lemon zest
- 1 tbsp fresh dill, finely chopped
- Salt, to taste
- Pepper, to taste
- Extra dill or edible flowers for garnish (optional)
Instructions
- In a small bowl, mix the vegan cream cheese with matcha powder, lemon zest, chopped dill, salt, and pepper until smooth and evenly combined.
- Trim the crusts from the bread slices and cut them into triangles or rectangles if desired.
- Spread the matcha cream cheese evenly over one side of each slice of bread.
- Arrange thin cucumber slices on half of the bread slices, slightly overlapping for full coverage.
- Top with the remaining bread slices and press gently to secure.
- Cut into small triangles or finger-sized rectangles for serving.
- Arrange on a serving platter and garnish with extra dill or edible flowers if desired. Serve immediately or refrigerate for up to 1 hour before serving.
Notes
- Use very thin cucumber slices to keep the sandwiches delicate and easy to bite.
- Pat cucumber slices dry with paper towels to prevent soggy bread.
- Store assembled sandwiches covered in the refrigerator for up to 1 hour for best freshness.
- Whole wheat, rye, or soft white sandwich bread all work well for tea sandwiches.
Nutrition
- Serving Size: 2 sandwiches
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg