Cucumber Sandwiches
Light, fresh, and delicious little sandwiches. Also known as English Tea Sandwiches. Soft bread, creamy spread, and crisp cucumber!
Servings: 10 small sandwich halves
Equipment
- Butter knives
- Sharp knife for slicing
- Serrated bread knife
- Vegetable peeler (optional)
- Paper towels
Ingredients
- 10 slices bread
- ½ Cucumber
- 4 ounces Chive and onion cream cheese - at room temperature
- ¼ cup Salted butter - at room temperature
- Salt and pepper - measure with your heart
Instructions
- Peel the cucumber. This is an optional step, based on preference. For additional color, texture, and crunch, you can leave the cucumber skin on.
- Place the slices on paper towels. The paper towels will help absorb the water within the cucumber slices while you prepare the bread slices.
- Prepare the bread slices. Add a generous layer of the chive and onion cream cheese to one slice of bread, and a generous layer of salted butter the other slice of bread.
- Add the cucumber slices. Depending on the size of your cucumber, place about 4 thin cucumber slices on the bread.
- Sprinkle the cucumber with salt and pepper. Add addtional spices and flavors, if desired.
- Cut off the crust. Use a sharp serrated bread knife to achieve the cleanest slices.
- Cut the squares into triangles. Cut the sandwich squares diagonally into small triangles and enjoy!
Notes
Storage:
As long as the bread slices are covered with a generous layer of cream cheese and butter, the water from the cucumber slices should not make the bread soggy. Store the leftovers in a zip-top bag in the refrigerator for up to 2 days.
