Prep time: 15 minutes | Yield: 16–20 tea sandwiches
Ingredients
Bread:
10–12 slices soft white bread, crusts removed
Spread:
8 oz cream cheese, softened
3 tbsp mayonnaise
2 tbsp fresh dill, finely chopped
2 tbsp fresh chives, finely chopped
1 tsp fresh lemon juice
1/4 tsp garlic powder
Salt and freshly cracked black pepper, to taste
Produce:
1 English cucumber, thinly sliced
Instructions
1. Prep the Cucumber: Thinly slice the cucumber. Lay the slices on paper towels and sprinkle lightly with salt. Let sit for 10 minutes, then pat completely dry to prevent sogginess.
2. Make the Spread: In a medium bowl, mix softened cream cheese, mayonnaise, dill, chives, lemon juice, garlic powder, salt, and pepper until smooth and well combined.
3. Assemble: Spread a thick, even layer of the cream cheese mixture on one side of every bread slice.
4. Layer: Arrange cucumber slices in a neat, overlapping layer on half of the bread slices. Top with the remaining bread slices, spread-side down.
5. Slice & Serve: Using a sharp serrated knife, trim away any remaining crusts and cut each sandwich into four neat squares or rectangles. Serve immediately.