Old-Fashioned Cucumber Dill Tea Sandwiches
I am so in love with these old-fashioned cucumber dill tea sandwiches. They are so delicate and the perfect finger food for a brunch or shower. I don't know what component I love the most about these sandwiches, the thinly sliced and fresh cucumber or the light and dill flavored cream cheese spread. These make for the perfect cucumber sandwiches for a tea party or any occasion you're having. Read a long to see how to make THE BEST cucumber tea sandwiches there is.
Equipment
- Food Processor
- Vegetable Peeler
- Sharp Chefs Knife
- Spoon or Spreader
- Cutting Board
Ingredients
- 1 loaf White Bread
- 2 Large Cucumbers
Cream Cheese Spread
- 1 8 oz Block of Cream Cheese
- 1/4 cup Greek Yogurt
- 2 tbsp Mayonnaise
- 1 1/2 tbsp Dried Dill
- 1 tbsp Dried Chives
- 1 tbsp Garlic Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Sugar
- 1 tbsp Lemon Juice
Instructions
- Peel and slice your cucumbers into thin slices, around 1/8" thick. Lay them flat on a paper towel and sprinkle a tiny amount of salt of them and then lay another paper towel on top of them. Let the towel soak up as much moisture as possible for around 10 minutes. This will prevent your sandwiches from becoming too soggy, too quickly.
- While your cucumbers are laying out, place all of your ingredients for the cream cheese spread to a large food processor. Pulse and mix until it's totally mixed together. Then start cutting the crust off of at least 8-10 slices of white bread.
- To assemble the sandwiches, take a teaspoon and spread it on the interior of two pieces of bread. This will prevent to cucumbers from making your bread soggy. Layer one piece with a layer of the sliced cucumbers, then place the other piece on top. With your very sharp knife, slice it in half, diagonal or in quarters. Serve within 1-2 hours for best results. Enjoy!
