Cucumber Tea Sandwiches
 
Yield: 8 tea sandwiches • Preparation: 30 minutes
Ingredients
  • 1 (3-ounce) package cream cheese, softened
  • 1 teaspoon heavy whipping cream
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon minced fresh dill
  • ¼ teaspoon salt
  • 4 slices white sandwich bread
  • 1 (6-inch) section English cucumber
Instructions
  1. In a medium bowl, combine cream cheese and cream. Beat at medium- high speed with an electric mixer until creamy. Add lemon zest, dill, and salt, beating at low speed to incorporate. Place cream cheese mixture in a piping bag tted with a small open-star tip (Wilton #21).
  2. Using a 13⁄4-inch square cutter, cut 4 squares from each bread slice. (Place squares in a resealable plastic bag, or cover with damp paper towels to prevent drying out while working.)
  3. Using a mandolin* on a very thin setting, cut 32 paper-thin cucumber slices. Lay cucumber slices on paper towels, and blot dry.
  4. Pipe cream cheese mixture around the edge of 8 bread squares, and then ll in the centers. Lay 4 cucumber slices on each bread slice, letting cucumber slices hang over edge of bread. Top with another bread square.
  5. Serve immediately, or cover sand- wiches with damp paper towels until ready to serve.
Notes
Make-Ahead Tip: Cream-cheese mixture can be made a day in advance and refrigerated in a covered container. Let come to room temperature before using. Bread squares can be cut a day in advance and stored in a resealable plastic bag.
*We used a Kyocera mandolin, which is available at surlatable.com. You can also use a small, sharp paring knife to cut cucumber as thinly as possible.
Recipe by TeaTime Magazine at https://teatimemagazine.com/downton-cucumber-tea-sandwiches-recipe/