Cucumber Tea Sandwiches

Salmon Mousse Tea Sandwiches (lower right), pictured with Cucumber Tea Sandwiches (upper left)

Nothing says “afternoon tea” like cucumber sandwiches.

Cucumber Tea Sandwiches
Yield: 8 tea sandwiches • Preparation: 30 minutes
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  1. 1 (3-ounce) package cream cheese, softened
  2. 1 teaspoon heavy whipping cream
  3. 1 teaspoon fresh lemon zest
  4. 1 teaspoon minced fresh dill
  5. ¼ teaspoon salt
  6. 4 slices white sandwich bread
  7. 1 (6-inch) section English cucumber
  1. In a medium bowl, combine cream cheese and cream. Beat at medium-high speed with an electric mixer until creamy. Add lemon zest, dill, and salt, beating at low speed to incorporate. Place cream cheese mixture in a piping bag fitted with a small open-star tip (Wilton #21).
  2. Using a 1¾-inch square cutter, cut 4 squares from each bread slice. (Place squares in a resealable plastic bag, or cover with damp paper towels to prevent drying out while working.)
  3. Using a mandolin* on a very thin setting, cut 32 paper-thin cucumber slices. Lay cucumber slices on paper towels, and blot dry.
  4. Pipe cream cheese mixture around the edge of 8 bread squares, and then fill in the centers. Lay 4 cucumber slices on each bread slice, letting cucumber slices hang over edge of bread. Top with another bread square.
  5. Serve immediately, or cover sandwiches with damp paper towels until ready to serve.
  1. *We used a Kyocera mandolin, which is available at You can also use a small, sharp paring knife to cut cucumber as thinly as possible.
  2. • Cream-cheese mixture can be made a day in advance and refrigerated in a covered container. Let come to room temperature before using. Bread squares can be cut a day in advance and stored in a resealable plastic bag.
TeaTime Magazine
 From TeaTime January/February 2014


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