Description
These elegant Cucumber Tea Sandwiches feature thinly sliced English cucumber layered with a creamy herb-infused cream cheese spread on crustless white bread, cut into delicate triangles perfect for afternoon tea.
Ingredients
Units
Scale
- 1/2 English cucumber, thinly sliced
- 3 tbsp fresh chives, chopped
- 1 tbsp lemon juice
- 8 oz cream cheese, softened
- 8 slices white sandwich bread (we make our own Homemade Sandwich Bread)
- 1/2 tsp minced garlic
- 1/2 tsp dried dill
- 1/2 tsp dried parsley
- 2 tbsp mayonnaise
- 3/4 teaspoon salt (1/2 tsp for cream cheese mixture, 1/4 teaspoon salt for cucumbers)
Instructions
- Prepare the cucumber: Using a sharp knife, slice the English cucumber into thin, uniform slices (about 1/8-inch thick). Set aside.
- Prep the bread: Remove crusts from all 8 slices of sandwich bread using a sharp knife. Set trimmed bread aside.
- Chop herbs: Finely chop the fresh chives and set aside.
- Dry cucumbers: Arrange cucumber slices on a baking sheet lined with a paper towel. Place another paper towel on top and gently pat dry to remove excess moisture. This step is crucial for preventing soggy sandwiches.
- Make cream cheese spread: In a large mixing bowl, combine the softened cream cheese (cut into cubes for easier mixing), minced garlic, lemon juice, dried dill, dried parsley, mayonnaise, and 1/2 teaspoon salt. Using a hand mixer, beat until smooth and well combined. Fold in the chopped chives and stir by hand.
- Season cucumbers: Remove paper towels from cucumbers and lightly sprinkle with the remaining 1/4 teaspoon salt.
- Assemble sandwiches: Spread approximately 2 teaspoons of the cream cheese mixture evenly on one or both slices of bread for each sandwich. Layer the seasoned cucumber slices over the spread, ensuring even coverage, and top with second piece of bread.
- Cut and serve: Using a knife, cut each sandwich diagonally into 4 triangular pieces.
Nutrition
- Serving Size: 1 triangle
- Calories: 98
- Fat: 6.8g
- Carbohydrates: 7.3g
- Fiber: .4g
- Protein: 2.1g