Dainty tea sandwiches are easy to assemble and upgrade afternoon tea to special occasion status. Always use good quality thin sliced white bread. Paper-thin sliced of seedless English hothouse cucumbers and dill add fresh flavor to these classic tea sandwiches.
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- 1 package (4 ounces) cream cheese, softened
- 1 tablespoon fresh dill, chopped
- 1 teaspoon fresh lemon juice
- Kosher salt and fresh ground black pepper, to taste
- 12 slices good quality thin sliced white bread, crusts removed
- 1/2 English (hothouse) seedless cucumber, thin-sliced into 48 slices
- 1 In a small bowl, combine cream cheese and dill, lemon juice and stir to blend; season to taste with kosher salt and pepper.
- 2 Spread the cream cheese mixture evenly on 12 slices of bread; arrange 6 of the cream cheese covered bread slices on flat work surface.
- 3 Top each with 6 cucumber slices; close with top halves of tea sandwiches and press lightly to close. Using a serrated knife carefully cut off crusts.
- 4 Diagonal slice each sandwich in half and arrange on a serving plate. Garnish with additional fresh dill sprigs, if desired.
- 5 Serve immediately or cover and refrigerate to hold.