Nothing says “afternoon tea” like cucumber sandwiches.
Cucumber Tea Sandwiches
Yield: 8 tea sandwiches • Preparation: 30 minutes
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- 1 (3-ounce) package cream cheese, softened
- 1 teaspoon heavy whipping cream
- 1 teaspoon fresh lemon zest
- 1 teaspoon minced fresh dill
- ¼ teaspoon salt
- 4 slices white sandwich bread
- 1 (6-inch) section English cucumber
- 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).
- 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.)
- Using a mandolin* on a very thin setting, cut 32 paper-thin cucumber slices. Lay cucumber slices on paper towels, and blot dry.
- 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.
- Serve immediately, or cover sandwiches with damp paper towels until ready to serve.
- *We used a Kyocera mandolin, which is available at surlatable.com. You can also use a small, sharp paring knife to cut cucumber as thinly as possible.
- • 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 https://www.teatimemagazine.com/