Who gets to the age of bleep without eating cucumber tea sandwiches? Alas me, but fortunately I remedied this last weekend at a (bloggers’) Downton Abbey Tea Exchange, hosted by Karis of Karis’ Kitchen. All the food was wonderful (I brought my shortbread) and Lisa’s cucumber, dill & cream cheese tea sandwiches stood out as perfect for my upcoming book club meeting.
In the cold days of January it felt great to buy fresh dill from the local grocery store and I even found an organic English cucumber at Trader Joe’s (cucumbers are frequently on the EWG’s “Dirty Dozen” list of contaminated produce, so I try to go organic if I can). The recipe (originally here but which of course I altered) calls for thinly-sliced bread and I found a loaf in the bakery section of the grocery store that looked like it would work.
As I prepared for the book club members to arrive, my middle daughter hovered around. I offered her a sandwich and as she tasted her eyes grew wide, “How could these be so good?” As she moved in and out of the kitchen looking longingly at the prep area, I decided I had better make some additional sandwiches. If you decide to try these, this is your warning
A great PBS series, good book, and fresh cucumber and dill sandwiches twice in one week! Life is good!
Cucumber, Dill & Cream Cheese Tea Sandwiches
- 1/2 English cucumber, unpeeled
- 8 ounce whipped cream cheese, room temperature
- 1/8 t garlic powder
- 1 T chopped fresh dill
- 1 loaf thinly sliced white bread
1. Cut cucumber into thin slices (a mandolin works well for this).
2. Stir cream cheese, garlic and dill together until smooth.
3. Spread bread with cream cheese, layer with cucumber slices, then top with second piece of bread also spread with cream cheese. Remove crusts and cut into quarters. (Alternatively, if you want to use the crusts for bread crumbs, cut bread before making sandwiches.)
4. Serve garnished with a sprig of fresh dill.’
Makes about 3 dozen (small) sandwiches.