Cucumber And Lemony Dill Cream Cheese Tea Sandwiches Food

CUCUMBER AND CREAM CHEESE TEA SANDWICHES

Steps:

• Cut cucumber with a mandolin to make very fine slices. Lay slices on paper towels to drain.
• In a bowl, stir cream cheese, mayonnaise, garlic salt and dill together until smooth.
• Spread each slice of bread with a layer of the cream cheese mixture. Then lay cucumber slices in overlapping rows on one half of the bread slices. Top with remaining wheat bread slices.
• Cut crusts from each sandwich and then cut into quarters.

CUCUMBER TEA SANDWICHES

Steps:

• In a small bowl, beat the first eight ingredients until blended. Stir in the cucumbers, red pepper, onion, olives and parsley. Chill for up to 2 hours. , Remove crusts from bread; cut each slice into four triangles. Spread with cream cheese mixture. Garnish with cucumber slices and, if desired, dill sprigs.

CUCUMBER CREAM CHEESE TEA SANDWICHES

Steps:

• Gather the ingredients.
• Lay 2 slices of bread on a work surface and spread each slice evenly with 1 tablespoon cream cheese.
• Cover 1 side of the sandwich with sliced cucumber.
• Season with a squeeze of lemon juice , salt and pepper, and chives, if using.
• Cover the cucumbers with the other slice of bread, cream cheese side down.
• Cut off the crusts and slice the sandwich diagonally 2 times to create 4 triangular finger sandwiches. Repeat with the remaining ingredients. Serve.

CUCUMBER AND DILL TEA SANDWICH

Steps:

• lightly butter all slices of bread.
• dice scallions very small (including all green parts) and mix with cream cheese and all other spices.
• spread cream cheese mix generously on 3 bread slices.
• slice english cucumbers or zucchini with a vegetable peeler and lay on top of the cream cheese spread.
• top sandwich with the rest of the bread slices.
• cut the crust off the the sandwiches and cut in quarters.
• chill for 1/2 hours before serving.

CUCUMBER SANDWICHES

Steps:

• Peel the English cucumber, then very thinly slice it into rounds. Put the slices on paper towel, lightly salt, and wait 20 minutes. This will draw out some of the liquid, make the cucumbers firmer, and bring out the delicate flavor of the cucumber. When the timer goes off, blot the cucumbers to take off excess moisture and salt.
• Wash and pat dry the fresh dill. Chop it up and place it in a bowl along with the softened cream cheese. Stir with a spoon until well combined.
• Lay 12 slices of bread on a large cutting board. Lightly butter half of them with unsalted butter since there will be enough salt in the cucumber rounds. Spread the cream cheese with dill on 6 slices of bread.
• Squeeze the juice from one lemon into a small bowl, then quickly dip the cucumber slices into the lemon juice one at a time. Carefully place ten or twelve overlapping cucumber rounds in two rows on top of the slice with the cream cheese. Sprinkle with white pepper.
• Place the other bread slice on top of the sandwich. Using your hand, press down on the bread as you cut the crusts off, then slice the sandwiches into fingers, squares, or triangles. For the picture, I cut each sandwich into four triangles.
• Serve immediately for best freshness.

CUCUMBER TEA SANDWICHES

Steps:

• In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest.
• Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread.
• Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.

CUCUMBER AND LEMONY DILL CREAM CHEESE TEA SANDWICHES

Steps:

• In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Season the mixture with salt and pepper.
• Lay the slices of bread on your work service and distribute the cream cheese evenly among each slice, spreading into a thin layer. Arrange the cucumber slices in rows over 3 slices of the bread. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich. Serve immediately.