Cucumber Tea Sandwiches Recipe
Ingredients
| 1 seedless cucumber, sliced thin | ||
| White wine vinegar | 1/4 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Cream cheese | 4 Ounce, softened | |
| Unsalted butter | 1/2 Cup (16 tbs), softened | |
| Garlic | 1 Clove (5gm), minced | |
| 6 green onions, roughly chopped | ||
| Lemon juice | 1 Tablespoon | |
| Lemon zest | 1 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Dill | 1 Teaspoon, garnish | |
| 1 loaf thinly sliced white bread | ||
Directions
Place the cucumber slices in a colander set in the sink.
Pour the vinegar and 2 teaspoons of the salt over them.
Drain for at least 20 minutes, then remove the cucumber slices from the colander and pat dry.
In the bowl of a food processor fitted with the metal blade, combine the cream cheese, butter, garlic, green onions, lemon juice, lemon zest, the remaining 1 teaspoon salt, the pepper, and dill.
Process until the mixture is smooth.
Cut into the bread slices with a 2-inch round cookie cutter.
Place the rounds in an airtight zip-top bag until you're ready to assemble the sandwiches.
Spread the cream cheese mixture on the bread slices.
Top with cucumber slices and garnish with a sprig of fresh dill.
Serve immediately.
Pour the vinegar and 2 teaspoons of the salt over them.
Drain for at least 20 minutes, then remove the cucumber slices from the colander and pat dry.
In the bowl of a food processor fitted with the metal blade, combine the cream cheese, butter, garlic, green onions, lemon juice, lemon zest, the remaining 1 teaspoon salt, the pepper, and dill.
Process until the mixture is smooth.
Cut into the bread slices with a 2-inch round cookie cutter.
Place the rounds in an airtight zip-top bag until you're ready to assemble the sandwiches.
Spread the cream cheese mixture on the bread slices.
Top with cucumber slices and garnish with a sprig of fresh dill.
Serve immediately.
Chef
