Archive | March, 2017

Cucumber & Herb Cream Cheese Tea Sandwiches

28 Mar

1 – 8 oz. brick full-fat cream cheese, room temperature

2 TBSP mayonnaise

1 1/2 TBSP fresh dill, minced

1 TBSP fresh parsley, minced

1 TBSP scallions, minced

1/4 tsp kosher salt

1/8 tsp black pepper

English cucumbers (seedless), thinly sliced

8 slices white bread (I prefer Grandma’s Perfect White Bread from Heartland Bread Co.)


  1. Mix together first 7 ingredients in stand mixer on low speed, or by hand.  Do not whip.  Chill cream cheese mixture for several hours.
  2. Spread 4 slices of bread with a generous layer of cream cheese mixture.  Top with cucumbers and another slice of bread.  Cover sandwiches with damp paper towel and wrap in cling wrap or place in air-tight container.  Chill sandwiches for two hours until firm.  Cut off the crust of each sandwich and slice into 4 tea sandwiches.

Makes 16 tea sandwiches.

Make ahead: Prepared tea sandwiches can be made up to 6 hours ahead.  Cover with damp paper towels and store in refrigerator in air-tight container.