Linzer-style tea sandwiches sport an herbaceous egg salad inside, with shingled cucumber cutouts filling their X-shaped openings. Pictured with our Turkey–Onion Jam Sandwiches.
X-tra Cucumber & Egg Salad Tea Sandwiches
Serves: 12
Ingredients
- 6 hard-cooked large eggs, peeled
- 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon fine sea salt
- 1⁄8 teaspoon ground black pepper
- 12 slices soft white bread, frozen
- 36 thin round slices English cucumber
- 1 small English cucumber
Instructions
- In a medium bowl and using a pastry blender or 2 forks, cut eggs into fine pieces. Add mayonnaise, dill, chives, sour cream, mustard, salt, and pepper, stirring until combined. Transfer egg salad to a covered container, and refrigerate until cold, approximately 4 hours. When ready to use, transfer egg salad to a piping bag and cut a 1⁄4-inch opening from the tip.
- Using a 2-inch square cutter, cut 24 squares from frozen bread (2 per slice). Using a 1 3⁄4-inch X-shaped cutter, cut out and discard an X from center of each of 12 squares.
- Onto each solid bread square, pipe just enough egg salad to cover the bread (approximately 1 tablespoon each). Top each with 3 cucumber slices arranged in a shingled fashion. Top each with a cutout bread square. Pipe egg salad into cutouts to fill.
- Using a vegetable peeler, cut long thin strips from cucumber, discarding first and last slices. On a clean work surface, shingle slices, overlapping by 1⁄4 inch. Using the same X-shaped cutter, cut 12 shapes from cucumber layer. Using an offset spatula, gently place a cucumber shape on top of each sandwich to cover egg salad. Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within an hour.
Notes
Make-Ahead Tip: Egg salad can be made a day in advance, covered, and refrigerated until needed.
