Quick Tea Sandwiches (Print Version)
# Ingredients:
→ Herb-Infused Cream Cheese Spread
01 -
4 oz cream cheese, brought to room temperature
02 -
2 tbsp mayonnaise
03 -
2 tsp fresh dill, finely chopped (or 1 tsp dried dill)
04 -
2 tsp fresh chives, minced
05 -
1/4 tsp garlic powder, very fine
06 -
1/8 tsp kosher salt, plus extra for seasoning
07 -
Small pinch of freshly cracked black pepper
→ Sandwich Assembly
08 -
1 large English cucumber, cut into 1/4-inch rounds
09 -
8 slices of pillowy white bread
10 -
Prepared herb cream cheese mixture
# Instructions:
01 -
Grab a medium mixing bowl and add all your cream cheese mixture ingredients. Using a hand mixer with beater attachments, blend everything on low speed until you have a perfectly smooth, well-combined spread that's light and fluffy.
02 -
Arrange four bread slices on your work surface. Take your herbed cream cheese and divide it equally among the slices, spreading it evenly from edge to edge with a butter knife or offset spatula.
03 -
Arrange your cucumber rounds over the cream cheese, letting them overlap slightly to create full coverage. Don't worry about perfect placement - a little rustic charm is part of the appeal!
04 -
Top each sandwich with the remaining bread slices. Using a sharp chef's knife, carefully trim away all the crusts. Cut each sandwich diagonally into two triangles, then slice each triangle in half again for dainty tea-sized portions if you prefer.
# Notes:
01 -
The herbed cream cheese spread can be stored covered in the refrigerator for up to 5 days, making it perfect for meal prep.
02 -
For a plant-based version, simply substitute your favorite dairy-free cream cheese - the flavor will be just as delicious.
03 -
These sandwiches are best enjoyed fresh but can be made a few hours ahead if wrapped tightly and refrigerated.