Cucumber Tea Sandwiches (Print Version)
# Ingredients:
→ Main Ingredients
01 -
16 slices high-quality soft white sandwich bread, crusts removed
02 -
1 English cucumber
→ Cream Cheese Spread
03 -
8 ounces cream cheese, softened
04 -
1/4 cup mayonnaise
05 -
1 tablespoon minced fresh dill
06 -
1 tablespoon minced fresh chives
07 -
1 tablespoon lemon juice
08 -
1/4 teaspoon garlic powder
09 -
1/4 teaspoon kosher salt
10 -
Cracked black pepper, to taste
# Instructions:
01 -
Peel the cucumber in stripes and cut into 1/8-inch thin slices using a mandolin or sharp knife. Place the slices on paper towels and sprinkle with coarse salt. Let rest for 15-30 minutes to extract moisture. Pat dry with clean paper towels.
02 -
In a medium bowl, using a handheld mixer, blend together the softened cream cheese, mayo, dill, chives, lemon juice, garlic powder, and salt.
03 -
Spread one side of each slice of bread with the herbed cream cheese. Layer cucumber slices over half of the bread slices. Season with fresh cracked black pepper, to taste. Top with remaining bread slices, cream cheese mixture down.
04 -
Using a sharp Chef's knife, cut each sandwich into quarters, pushing through the bread down to the bottom. This will give you 32 tea sandwiches.
05 -
Serve right away and enjoy!
# Notes:
01 -
Best assembled close to serving time
02 -
Salting the cucumbers helps prevent soggy sandwiches
03 -
Can be customized with different herbs in the spread