Customary cucumber sandwiches are elevated by fresh chives, dill, and parsley in this herbaceous take on typical teatime fare.
Herbed Cucumber Tea Sandwiches
Serves: 12
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 tablespoon mayonnaise
- 1 tablespoon finely grated sweet onion
- 1 teaspoon fresh lemon juice
- 1⁄4 teaspoon fine sea salt
- 1⁄8 teaspoon ground black pepper
- 1 drop liquid green food coloring (optional)
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1⁄2 cup very small–diced unpeeled English cucumber
- 6 large slices firm honey white bread
Instructions
- In a medium bowl, beat together cream cheese, mayonnaise, onion, lemon juice, salt, pepper, and food coloring, if using, with a mixer at medium-high speed until thoroughly combined. Stir in chives, dill, and parsley until incorporated. Gently stir in cucumber.
- Spread a thick, even layer of cream cheese filling onto 3 bread slices. Top each with a remaining bread slice to make 3 whole sandwiches. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches to create 3 1⁄4-inch squares. Cut each sandwich diagonally into 4 equal triangles to make a total of 12 tea sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within 2 hours.
Notes
Make-Ahead Tip: Cream cheese filling (without cucumber) can be made a day in advance and stored in a covered container in the refrigerator. To keep cucumber firm and crisp, stir it in just before spreading onto bread.
