Cucumber Sandwiches are a must-have for any afternoon tea party! Fresh cucumber and tangy cream cheese come together to create a light, satisfying finger sandwich perfect for sharing over a pot of tea.
¼teaspoonlemon peppercan use black pepper, if desired
½teaspoongarlic powder
¼teaspoonkosher salt
½teaspoon fresh lemon zest
1tablespoonfinely chopped fresh dill
1teaspoon freshly chopped chives
¼teaspoonTajinoptional
flat leaf parsleyoptional garnish
Instructions
Remove the cream cheese from the refrigerator and allow it to soften for at least 30 minutes before starting.
Wash, peel and slice the English cucumber. Place the cucumber slices on a dry paper towel and sprinkle them lightly with kosher salt. Set aside while you prepare the cream cheese mixture.
To make the sandwich filling, place the softened block of cream cheese, mayonnaise, and lemon juice in a medium mixing bowl. Using a hand mixer, blend on low speed for about one minute until mixture is creamy.
Add the lemon pepper, garlic powder, salt, lemon zest, fresh dill, fresh chives, and the optional ¼ teaspoon of Tajin. Mix on low speed until all ingredients are well combined.
Place the mixture into the refrigerator while you prepare the bread for the sandwiches.
Using a bread knife, cut the crust off each piece of bread. Then cut each piece of bread in half.
With a paper towel, gently pat the cucumber slice dry that had been previously set aside and remove the cream cheese spread from the refrigerator.
To assemble, take two pieces of bread and spread the cream cheese mixture on one side of each piece using a butter knife. Layer one piece of bread with 3 cucumber slices. Top with another piece of bread to complete the sandwich. Repeat until all sandwiches are assembled.