Classic cucumber tea sandwiches
Classic cucumber tea sandwiches are easy to make, soft and creamy, and a perfect dainty little bite to serve at tea time!
Yield: 24 mini sandwiches
Ingredients
- 1 (8 oz.) package cream cheese, softened
- ⅓ cup mayonnaise
- 1 medium cucumber, peeled, seeded and finely chopped
- 1 tablespoon chopped fresh dill
- ½ teaspoon freshly ground white pepper
- ¼ teaspoon garlic salt
- 24 slices white bread, crusts removed
- 12 sprigs dill, for garnish
Instructions
- Blend cream cheese and mayonnaise in a blender until smooth, scraping down the sides as necessary.
- Combine the cream cheese mixture with cucumber, dill, pepper and garlic salt. Mix well.
- Spread the mixture on top of 12 pieces of bread, garnish with dill sprigs and cover with remaining 12 slices of bread to create sandwiches. Cut into triangle halves or into triangle quarters.
- Serve and enjoy!
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Notes
A regular cucumber or an English cucumber will work here. Just be sure to peel it and take out the extra seeds before using it. (And you would only need about ½ of a large English cucumber.)
You can use reduced-fat cream cheese and a low-fat or light mayo if desired.
You can garnish the inside of the sandwiches with the extra dill sprigs or use them to garnish your serving plate.
This recipe makes 24 triangle-shaped tea sandwiches. You can expect that to serve about 10 people, so feel free to make more or less as needed.
Recipe excerpted from The Unofficial Downton Abbey Cookbook, Expanded Edition by Emily Ansara Baines. Copyright 2012, 2014, 2019 © Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.
Nutrition
Serving: 2sandwich halves | Calories: 218kcal | Carbohydrates: 32g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 384mg | Fiber: 2g | Sugar: 4g
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