Cucumber Tea Sandwiches
Cucumber tea sandwiches are a light and refreshing treat, perfect for tea parties or as a snack.
Equipment
- cutting board
- medium bowl
- Kitchen Towel
Ingredients
Cucumber Sandwich Ingredients
- 1 large English cucumber about 1 lb., thinly sliced
- 0.5 teaspoon kosher salt
- 1 pkg cream cheese 8 oz., softened
- 2 tablespoon mayonnaise
- 1 teaspoon lemon zest
- 2 tablespoon chopped fresh dill
- 2 tablespoon chopped chives
- 8 slices firm sandwich bread such as Pepperidge Farm
Instructions
Preparation Instructions
- Salt the cucumber slices: In a medium bowl, toss the cucumber slices with salt. Spread the cucumber slices in an even layer on a kitchen towel. Roll it up and let stand to absorb moisture.
- Make cream cheese spread: In a medium bowl, stir together the cream cheese, mayonnaise, and lemon zest until smooth. Stir in the dill and chives.
- Build cucumber sandwiches: Place four slices of bread on a cutting board and spread about ¼ cup of cream cheese mixture on each. Divide cucumber slices evenly on the cream cheese. Place remaining slices of bread on top and press lightly.
- Slice for serving: Slice off the crusts if desired, then cut into triangles or four 'fingers.' Serve immediately or refrigerate for up to 4 hours.
Notes
Salting cucumbers helps remove excess moisture, preventing soggy sandwiches. Assemble as close to serving time as possible for best freshness.
Nutrition
Serving: 1sandwich fingerCalories: 80kcalCarbohydrates: 9gProtein: 2gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 160mgPotassium: 80mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg
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