Tea sandwich time
If you know me, you know I’m a sandwich gal. It started when I worked at Quiznos at the age of 16, and continued through life’s other phases. And by continued, I mean it escalated. Sandwiches may be one of my all-time favorite foods and it’s in large part because of the variety.
So when I’m having proper tea, you know I look forward to the crustless, baby sandwiches. And the types I love the most tend to be cucumber and cream cheese, and coronation chicken salad.
It only felt fitting to make both on the day of King Charles’ coronation while living in London.
I had to make a few changes based on availability, such as:
Using boneless, skinless chicken breasts — I also shredded instead of cutting it
Omitting the red wine, purely because I didn’t have any I could spare
And in the UK, tomato purée is actually tomato paste so I used that, but I’m honestly not sure if the recipe is meant to have American purée instead
Cucumber + Cream Cheese Tea Sandwiches
What you need
8 uniform slices of soft white bread
8 ounces of cream cheese, softened
Small bunch of fresh dill
Juice from half of a lemon
Salt, black pepper and garlic powder
1 English cucumber, thinly sliced on the diagonal
How to make it
The night before or a few hours before, make the cream cheese spread so the flavors can marinate. Do this by mixing the fresh dill, lemon juice and spices into the cream cheese until combined.
When you’re ready to assemble, spread an even layer on one side of all 8 bread slices - you want cream cheese on both sides!
Then, lay 3 cucumber slices on each piece of bread (or however many fit in one layer on your slices).
Place one piece of bread on top of the other and gently press down.
Cut the crusts off all sides of the sandwich and cut in half — if you’re cute and smart, you’ll do this diagonally and not down the middle like me.
