Description
Delicious and refreshing cucumber tea sandwiches perfect for gatherings or a light snack.
Ingredients
Scale
- 8 slices soft white sandwich bread
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 2 tablespoons unsalted butter, softened
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 1 large English cucumber, thinly sliced
Instructions
- In a medium bowl, combine the softened cream cheese, mayonnaise, fresh dill, fresh chives, lemon juice, garlic powder, 1/4 teaspoon of the kosher salt, and black pepper. Stir until the mixture is smooth, creamy, and well combined.
- Wash and dry the English cucumber. Slice it into very thin rounds or ribbons using a sharp knife or mandoline. Lay the slices on paper towels and lightly blot to remove excess moisture. Sprinkle with the remaining 1/4 teaspoon kosher salt and set aside.
- Lay the slices of soft white sandwich bread on a cutting board. Trim off the crusts so you have neat, even squares of bread.
- Spread a thin layer of softened unsalted butter on one side of each slice of bread to create a moisture barrier that keeps the sandwiches from becoming soggy.
- Spread a generous layer of the herb cream cheese mixture over the buttered side of half of the bread slices, taking it all the way to the edges.
- Arrange the cucumber slices in a single, slightly overlapping layer over the cream cheese on each prepared slice of bread.
- Top each with a second slice of bread, buttered side facing down, to form full sandwiches. Press very gently so the cucumbers and spread adhere.
- For the cleanest cuts, transfer the sandwiches to the refrigerator for about 15 minutes to firm up slightly.
- Use a sharp serrated knife to cut each sandwich into 4 small triangles, rectangles, or squares, wiping the knife between cuts for neat edges.
- Arrange the cucumber tea sandwiches on a platter, garnish with extra dill or cucumber slices if desired, and serve chilled.
Notes
- To enhance flavors, let the cream cheese mixture sit for 30 minutes after preparing before using.
- These sandwiches are best served fresh but can be made a few hours in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 sandwiches
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg