Cucumber Tea Sandwiches

Cucumber Tea Sandwiches

Ingredients

  • 1 loaf white bread, I use thin sliced bread and get 2-3 rounds out of each slice
  • 2–3 cucumbers, cut into ?-inch slices
  • 2 tbsp salted butter, softened
  • 1 8– ounce brick cream cheese, softened
  • 1/3 cup mayonnaise
  • 1/2 tbsp freshly squeezed lemon juice
  • 2 tsp chopped fresh dill
  • Extra dill for garnish

Instructions

  • In bowl of a stand mixer, beat cream cheese until creamy. Add mayonnaise, lemon juice, and chopped dill and blend until creamy and well mixed. Add salt and pepper to taste.
  • Use a small cookie or biscuit cutter to cut rounds out of bread or just cut the crusts off and cut into squares.
  • Spread softened butter on each round of bread and top with a thin spreading of the cream cheese mixture. Place cucumber slices on top of cream cheese. Top with a dollop of cream cheese. Place in the refrigerator for thirty minutes to an hour before serving. Can be made ahead and left in the refrigerator for several hours.
  • Top with a sprig of fresh dill just before serving.