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
  1. 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.
  2. Using a sharp knife or a mandoline, cut 36 thin crosswise slices from cucumber. Blot slices dry on paper towels.
  3. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/cucumber-herb-tea-sandwiches/