Quickie Cucumber Tea Sandwiches Food

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.

ENGLISH TEA CUCUMBER SANDWICHES

Steps:

• Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
• Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
• Spread cream cheese mixture evenly on one side of each bread slice.
• Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
• Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.

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 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.

HANNAH'S CUCUMBER TEA SANDWICHES

Steps:

• Peel and slice the cucumber into very thin rounds. They should be slightly transparent.
• Mix softened cream cheese with garlic salt and dill weed.
• Spread cream cheese mixture on one half of each sandwich.
• Spread cucumber slices on halves. If the slices are thin enough, overlap the slices.
• Close the sandwiches, de-edge them with a serrated blade, and cut into triangular halves.

ENGLISH CUCUMBER TEA SANDWICHES

Steps:

• Cut out rounds out of bread--white or wheat.
• Spread each round with butter.
• Spread a tad of soft cream cheese on top of the butter.
• Place a cucumber slice on top of this.
• Sprinkle with salt and pepper.
• Put a tiny piece of parsley on top OR sprinkle a little dry parsley or dill on top.
• Refrigerate.

QUICKIE CUCUMBER TEA SANDWICHES

Steps:

• Peel the cucumber and cut in half lengthwise. Use a spoon and scrape out the seeds. In a food processor, place the cucumber. Pulse until chopped VERY fine, but not pureed.
• Add to the remaining ingredients and mix well. Cover and refrigerate at least 2 hours before using to allow flavors to marry.
• Serve on crustless bread or fancy crackers.

TEA PARTY CUCUMBER SANDWICHES

Steps:

• In a small bowl, combine the cucumber, lemon juice, oil, salt, sugar and pepper. Let stand at room temperature for at least 2 hours. , Spread one side of each slice of bread with butter; cut each into four squares. Drain cucumber and pat dry; place two cucumber slices on each square. Garnish with watercress.

CUCUMBER MINT TEA SANDWICHES

Steps:

• Place cucumber slices between layers of paper towels to remove excess moisture.
• In a small bowl, combine the mint, butter, and cream cheese; spread on one side of each slice of bread. Lay the cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down.
• Gently cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
• Makes 8 whole sandwiches, or 16 halves, or 32 fourths.

CUCUMBER TEA SANDWICHES

Steps:

• Combine creme fraiche and dill.
• Sandwich Assembly: Spread one side of each bread slice with the dilled creme fraiche.
• Layer the cucumber slices over half of the bread slices. Top with the remaining bread and slice each sandwich into four smaller triangular tea sandwiches.
• Pierce garnish with frilly toothpick and through the sandwich.

CHRISTA'S CUCUMBER BASIL TEA SANDWICHES

Steps:

• Beat cream cheese with half-and-half with an electric mixer in a bowl until smooth and easy to spread; stir in chives.
• Use a large round cookie or biscuit cutter to cut 24 rounds out of the bread slices. Spread each round with cream cheese mixture and top each canape with 1 or 2 thin cucumber slices and a basil leaf. If making ahead, cover tea sandwiches lightly with plastic wrap and chill.

ITALIAN CUCUMBER TEA SANDWICHES

Steps:

• In a bowl, thoroughly mix cream cheese, mayonnaise and salad dressing mix.
• Spread cheese mixture on bread slices and top with one slice of cucumber.
• Arrange on serving platter.

GRANDMA'S CUCUMBER TEA SANDWICHES

Steps:

• In a small mixing bowl, combine the first 8 ingredients; beat until well blended. Stir in the cucumbers, red peppers (if using, onions, olives and parsley. Cover and refrigerate for up to 8 hours.
• Remove crusts from bread; cut each slice into 4 triangles. Spread with cream cheese mixture. Garnish with cucumber slices and dill sprigs if desired.