Veggie Cream Cheese Finger Sandwiches Recipe

By
Lindsey Goodwin
Lindsey Goodwin
Lindsey Goodwin is a food writer and tea consultant with more than 12 years of experience exploring tea production and culture.
Learn about The Spruce Eats' Editorial Process
Updated on 12/31/21
Veggie Cream Cheese Finger Sandwiches on a platter

The Spruce Eats / Crystal Hughes

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 36 servings

Finger sandwiches sound like such a fancy thing to make or eat, but they're actually simple and quicker than quick. Eaten with your hands and usually cut crustless, these sandwiches resemble fingers and are often served with afternoon tea. You certainly can do that, but this easy veggie cream cheese finger sandwich recipe is ideal for kids' tea parties or last-minute guests.

Also referred to as tea sandwiches, these vegetable finger sandwiches can be prepared with a wide range of vegetables, and kids love it when it's made with milder, sweeter ones such as carrots, English cucumbers, and bell peppers. Feel free to experiment with your favorite flavor combinations. This recipe calls for herbs such as chives or parsley, but you could use cilantro, basil, tarragon, or mint (which is especially good with cucumber), depending on your preferences. These sandwiches are a quick way to use up vegetables from your garden, too.

Ingredients

  • 1 1/2 cups assorted vegetables, chopped, such as English cucumber, peeled carrots, bell pepper, watercress, baby spinach, and red onion

  • 1 teaspoon dried parsley, or chopped fresh parsley or chives

  • 8 ounces cream cheese, softened

  • 1 teaspoon finely chopped horseradish, optional

  • 1 teaspoon finely chopped garlic, optional

  • 1 dash salt, or to taste

  • 1 dash pepper, or to taste

  • 2 loaves white bread, such as buttermilk bread

Steps to Make It

  1. Gather the ingredients.

    Veggie Cream Cheese Finger Sandwiches ingredients

    The Spruce Eats / Crystal Hughes

  2. Put some of the vegetables in a food processor and partially process them. Alternate adding more vegetables/herbs and processing the vegetables so that the food processor doesn't get jammed.

    Chopped vegetables in a food processor

    The Spruce Eats / Crystal Hughes

  3. When the vegetables and herbs are finely diced, mix them with the cream cheese in a bowl.

    Cream cheese with vegetables and herbs in a white bowl

    The Spruce Eats / Crystal Hughes

  4. Add salt and pepper to taste.

    Vegetables cream cheese in a bowl and salt with pepper in a bowl

    The Spruce Eats / Crystal Hughes

  5. For every 2 slices of bread, spread about 1 1/2 tablespoons of veggie cream cheese on 1 slice.

    Vegetable cream cheese spread on slices of white bread

    The Spruce Eats / Crystal Hughes

  6. Put the slices together, cut off the crusts, and slice the sandwich diagonally 2 times to create 4 triangle finger sandwiches.

    Veggie Cream Cheese Finger Sandwiches sliced into quarters

    The Spruce Eats / Crystal Hughes

Tips

If you are indeed serving these sandwiches to kids, you might consider leaving off the optional chopped garlic and horseradish to make the sandwiches less pungent.


Prepare the cream cheese ahead of time for easy assembly and serving.

Variations

Soft white bread is usually the go-to bread of choice, but feel free to use any other soft bread that you like, such as a wheat or even brioche.


Feel free to cut the sandwiches into rectangles instead of triangles if desired.

How Do You Keep Finger Sandwiches From Getting Soggy?

Some people swear by spreading butter or margarine on the bread slices before you add the other ingredients, but in this recipe, the cream cheese takes that place. The easiest and most fail-safe way to prevent sogginess is to assemble the sandwiches just before serving. This way they aren't sitting around for very long.

How to Store Veggie Cream Cheese Tea Sandwiches

These sandwiches are best eaten right after they are made. However, should you find yourself with leftovers, you can keep them in the fridge for a day or two, well-wrapped or in a covered container, before they start to become soggy.

Nutrition Facts (per serving)
25 Calories
2g Fat
1g Carbs
0g Protein
×
Nutrition Facts
Servings: 36
Amount per serving
Calories 25
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 6%
Cholesterol 6mg 2%
Sodium 28mg 1%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 1%
Calcium 8mg 1%
Iron 0mg 0%
Potassium 18mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)