cucumber tea sandwiches

Ingredients (Makes 12–16 small sandwiches)

• 1 English cucumber, thinly sliced
• 8 slices soft white bread (or whole wheat bread)
• 4 oz (115 g) cream cheese, softened
• 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
• 1 tsp lemon juice
• Salt and black pepper, to taste
• Butter (optional, for spreading on bread)

Instructions

1. Prepare the cucumber
   • Slice the cucumber very thinly.
   • Lay slices on paper towels and sprinkle lightly with salt.
   • Let sit for 10–15 minutes, then pat dry. This helps prevent soggy sandwiches.
2. Make the spread
   • Mix cream cheese, dill, lemon juice, and a pinch of pepper until smooth.
3. Assemble
   • Spread the cream cheese mixture evenly on each slice of bread.
   • Arrange cucumber slices in a single layer on half of the bread slices.
   • Top with the remaining bread slices.
4. Trim and cut
   • Remove crusts if desired.
   • Cut into triangles, rectangles, or small finger sandwiches.

Variations

• Add fresh mint for extra freshness.
• Use herbed goat cheese instead of cream cheese.
• Add thin slices of radish for a peppery crunch.
• Sprinkle with finely chopped chives.

Serving Ideas

Serve with:

• Hot tea, such as Earl Grey Tea or Darjeeling Tea
• Fresh fruit
• Scones and jam for a traditional tea spread

Tip: Assemble no more than a few hours before serving to keep the bread soft and fresh.