1 English Cucumber(see note)
1/2 cup chive cream cheese (see note)
2-3 Tbs of butter or margarine
salt and pepper
2 tsp of vinegar
1 pound of sandwich bread (see note)
- I recommend the English Cucumber for these sandwiches because they are less "watery" and "seedy". You can also use the skin so you get the lovely green color in your sandwiches. I also recommend slicing the cucumbers very thin and a mandolin slicer does the best job.
- Chive flavored cream cheese is a key ingredient to my cucumber sandwiches. If you cannot find this, you can try to make your own by mixing plain cream cheese with 1/2 tsp of onion powder and 2Tbs of minced fresh chives. I also like the texture of the "whipped cream cheese because it spreads much easier on the bread.
- I recommend sandwich bread for these Tea Sandwiches. They are sliced thinner and tend to be softer than regular bread. I also recommend white bread because the flavor is mild it allows the cucumber and the spread to take center stage.
Note: A tip to keep the bread soft and not dry out is to put a slightly damp paper towel over the sandwiches.
Here some of the other sandwiches in the Tea Sandwich Series:
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