Description
Delicious and refreshing cucumber sandwiches made with a creamy garlic-herb spread, perfect for afternoon tea or a light snack.
Ingredients
Scale
Garlic-Herb Cream Cheese
- 4 ounces cream cheese (softened a bit at room temperature)
- 2 tablespoons mayonnaise
- 2 teaspoons chopped fresh dill (or 1 teaspoon dried)
- 2 teaspoons chopped fresh chives
- 1/4 teaspoon garlic powder (finely minced or grated)
- 1/8 teaspoon kosher salt (plus more to taste)
- Pinch freshly ground black pepper (plus more to taste)
Sandwiches
- 1 English cucumber (sliced into 1/4-inch slices)
- 1 batch garlic-herb cream cheese
- 8 slices soft white bread
Instructions
- Prepare the cream cheese mixture: Add the garlic-herb cream cheese ingredients to a medium-size bowl. Affix your hand blender with the beater attachments and beat on low speed until all of the ingredients are completely combined together and smooth.
- Spread cream cheese on bread: Lay out four slices of the bread. Divide the cream cheese between the four slices, spreading evenly across the bread.
- Arrange cucumber slices: Lay the cucumber slices over the top of the cream cheese, overlapping as needed to cover the bread surface evenly.
- Assemble and cut sandwiches: Place the second slice of bread on top. Using a large chef’s knife, cut off the crust then cut each sandwich into two triangles, then cut each triangle into two smaller triangles if desired, making 16 bite-sized pieces.
- Store garlic herb cream cheese: Garlic herb cream cheese can be kept in an airtight container in the fridge for up to 5 days.
Notes
- For a vegan option, substitute the cream cheese with a dairy-free or vegan cream cheese alternative.
- Use fresh herbs for best flavor but dried dill can be used if fresh is not available.
- Slicing cucumbers thinly and evenly helps create neat, delicate sandwiches.
- Remove crusts carefully for a classic tea sandwich presentation.
- These sandwiches are best enjoyed fresh but can be refrigerated for a few hours before serving.
