Description
These classic cucumber tea sandwiches are a light and refreshing appetizer perfect for afternoon tea, brunches, or elegant gatherings. Featuring thinly sliced cucumber layered on soft bread with a creamy dill and lemon spread, they offer a delicate balance of flavors in every bite.
Ingredients
Scale
Sandwich Ingredients
- 8 slices of white bread (or whole wheat for a healthier option)
- 1 cucumber, thinly sliced
Spread Ingredients
- 1/4 cup cream cheese, softened
- 2 tbsp mayonnaise
- 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
- 1 tsp lemon juice
- Salt and pepper, to taste
- Optional: Fresh herbs (parsley or chives) for garnish
Instructions
- Prepare the Spread: In a small bowl, combine the softened cream cheese, mayonnaise, fresh dill, lemon juice, salt, and pepper. Mix until smooth and well incorporated to create a flavorful creamy spread.
- Prepare the Bread: Using a sharp knife, carefully trim the crusts off each slice of bread. Cut each crustless slice into four small, even rectangles or triangles for delicate finger sandwiches.
- Assemble the Sandwiches: Spread a thin, even layer of the cream cheese mixture on one side of each bread piece to ensure every bite is flavorful.
- Add Cucumber Slices: Arrange a few thin slices of cucumber on top of the cream cheese spread on each bread piece, layering evenly to provide a crisp, refreshing texture.
- Serve: Place the prepared sandwiches on a serving platter. Optionally, garnish with a sprinkle of fresh herbs such as parsley or chives for added color and aroma.
- Chill (Optional): For an extra refreshing experience and better flavor melding, refrigerate the sandwiches for about 30 minutes before serving. This step also helps them stay cool and fresh.
Notes
- Use fresh dill for the best flavor, but dried dill works as a substitute.
- Whole wheat bread can be used instead of white for a healthier version.
- Ensure the cucumbers are thinly sliced to prevent sogginess and maintain a delicate texture.
- These sandwiches are best served the same day but can be refrigerated for up to 24 hours.
- To avoid bread becoming soggy, assemble sandwiches close to serving time or keep ingredients separately until ready to serve.
