Fresh lemon zest, almonds, parsley, mint, and basil add bright taste to a cream cheese spread to elevate customary cucumber sandwiches in this herbaceous and summery take on traditional teatime fare. Pictured with our Ham, Asparagus & Tahini Tea Sandwiches and Classic Chicken Caesar Salad Tea Sandwiches.
Cucumber-Herb Tea Sandwiches
Serves: 9
Ingredients
- 4 ounces cream cheese, softened
- 1⁄2 teaspoon fresh lemon zest
- 1 pinch fine sea salt
- 1 pinch fresh ground black pepper
- 1 tablespoon finely chopped roasted lightly salted whole almonds
- 2 teaspoons finely chopped fresh mint leaves
- 2 teaspoons finely chopped fresh basil leaves
- 1 1⁄2 teaspoons finely chopped fresh parsley
- 1⁄2 English cucumber
- 6 large slices firm white sandwich bread
Instructions
- In a medium bowl, beat together cream cheese, lemon zest, salt, and pepper with a mixer at medium-high speed until combined and creamy. Stir in almonds, mint, basil, and parsley to incorporate.
- Using a sharp knife or a mandoline, cut 36 thin crosswise slices from cucumber. Blot slices dry on paper towels.
- Spread cream cheese mixture in an even layer onto all bread slices. On cream cheese side of each of 3 bread slices, layer 12 cucumber slices, overlapping as needed to fit. Cover each with a remaining bread slice, cream cheese side down, to make 3 whole sandwiches. Using a serrated bread knife in a gentle, sawing motion, trim and discard crusts from all sides of sandwiches. Cut each sandwich into 3 equal rectangles to make a total of 9 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 mixture can be made a day in advance and stored in a covered container in the refrigerator.
