These cucumber sandwiches filled with fluffy cream cheese, fresh dill, fresh chives, and delicate slices of cucumber will be a hit at your next potluck or afternoon tea party. In 15 minutes, you can wow your guests with these easy tea sandwiches.
Wash the English cucumber. Using a vegetable peeler, remove the skin.
Cut the cucumber in to two halves and remove the ends. Put half of the cucumber in the fridge. Cut the remaining half lengthwise (watch the video above).
Using a small spoon, remove the cucumber seeds.
Using a knife or mandolin slicer, thinly slice the cucumber so each slice is around 5 mm thick.
Lay each cucumber slice on a sheet of paper towel and press out any remaining moisture.
In a small bowl, add the cream cheese, dill, chives, salt and pepper. Mix together with a small spatula.
Using a small spatula or knife, spread the cream cheese mixture onto 8 slices of bread.
Add cucumber to half of the bread slices, then add the top bread slices.
10. Using a bread knife, remove the crust and cut into 3 rectangles or 4 triangles.
11. Serve immediately or store in an airtight container the day before serving.
Video
Notes
1. If you like a generous amount of cream cheese mixture in your cucumber sandwiches, then this recipe yields 3 sandwiches (ie. 9 small rectangular sandwiches). If you prefer less cream cheese mixture, you can cut more cucumber slices and stretch this recipe out to 4 sandwiches (ie. 12 small rectangular sandwiches).2. To soften the cream cheese, leave it out at room temperature for around 30 minutes.3. Using fresh dill tastes just as good as dried dill.4. If you make these cucumber sandwiches the day before, leave them out at room temperature around 30 minutes before serving so the cream cheese softens.5. To help keep the bread fluffy, use a serrated bread knife.