Cucumber Sandwiches are an appetizer must for a tea party, Mother's Day brunch, baby shower, bridal shower, or any get together. Simple finger food that's cool, fresh, light, and so delicious!
Prep Time: 20mins
Total Time: 20mins
Servings: 32tea sandwiches
16sliceshigh-quality soft white sandwich bread(about 1 loaf), crusts removed
8ouncescream cheese, softened
1tablespoonminced fresh dill
1tablespoonminced fresh chives
Cracked black pepper, to taste
Peel the cucumber in stripes and cut into 1/8-inch thin slices using a mandolin or sharp knife. Place the slices on paper towels and sprinkle with coarse salt. Let rest for 15-30 minutes to extract moisture. Pat dry with clean paper towels.
In the meantime, make the spread. In a medium bowl, using a handheld mixer, blend together the softened cream cheese, mayo, dill, chives, lemon juice, garlic powder, and salt.
Spread one side of each slice of bread with the herbed cream cheese.
Layer cucumber slices over half of the bread slices. Season with fresh cracked black pepper, to taste. Top with remaining bread slices, cream cheese mixture down. (At this point, you'll have 8 full sandwiches.)
Using a sharp Chef's knife, cut each sandwich into quarters, pushing through the bread down to the bottom. So you have 32 tea sandwiches.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.