Cucumber Tea Sandwiches
Cucumber tea sandwiches are a classic, elegant appetizer Cream cheese, herbs and bacon bits are layered between soft white bread.
Servings 1 dozen
Calories 285kcal
Ingredients
- 8 ounces cream cheese, softened
- 1 cup sour cream
- Zest of one lemon
- 2 tablespoons fresh lemon juice
- 3 tablespoons minced fresh dill weed
- 2 tablespoons chopped fresh chives
- 1 clove garlic, finely minced or pressed
- 3 tablespoons grated seedless cucumber
- ¼ cup bacon bits, plus more for garnish
- 1 loaf white bread, (about 20–24 slices)
- 10–12 thinly sliced cucumber slices for garnish
- Additional fresh dill weed, for garnish
- Salt and pepper, to taste
Instructions
- In a medium mixing bowl, combine the cream cheese, sour cream, lemon zest, lemon juice, dill, chives, garlic, grated cucumber, and bacon bits. Stir until smooth and evenly combined. Season with salt and pepper to taste.
- Using a 2¾-inch cookie cutter, cut one round from each slice of bread.
- Spread a generous amount of the cream cheese mixture onto one bread round, then top with another round to form a sandwich.
- Serve as is, or for a decorative presentation, pipe a small dollop of the filling onto the top of each sandwich. Place a cucumber slice on top.
- Pipe an additional small dollop of filling onto each cucumber slice. Garnish with fresh dill and a sprinkle of bacon bits.
Notes
- Larger sandwich bread or brioche may yield slightly bigger rounds.
- Save bread scraps for breadcrumbs or croutons.
- Sandwiches can be made a few hours ahead and stored in an airtight container in the refrigerator.
Nutrition
Serving: 1sandwich | Calories: 285kcal | Carbohydrates: 18g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 390mg | Potassium: 115mg | Fiber: 1g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg
