Cucumber Sandwiches for an Afternoon Tea
Easy small cucumber sandwiches to serve as finger food at an afternoon tea.
Servings: 40
Calories: 55kcal
Equipment
- bowl and spreader spreader can be butter knife
Ingredients
- 8 Ounces cream cheese softened to room temperature
- 3 Tablespoons mayonnaise
- 3-4 Teaspoons fresh chives minced
- ½ Teaspoon salt and pepper 'to taste'
- 24 cucumber slices About 1 1/2 to 2 cucumbers, thinly sliced
- 20 slices soft enriched white bread like Wonder bread
- 2 Teaspoons fresh dill optional for garnish (use the frilly frond parts)
Instructions
- In a bowl, blend the cream cheese and mayonnaise together with a hand blender until smooth and spreadable. Stir in the chives and salt and pepper to taste.8 Ounces cream cheese, 3 Tablespoons mayonnaise, 3-4 Teaspoons fresh chives, 1/2 Teaspoon salt and pepper
- Spread the cream cheese mixture onto one side of each piece of bread and top with thinly sliced cucumbers. Top with another slice of bread.24 cucumber slices, 20 slices soft enriched white bread
- Using a sharp knife, cut off the crusts (you're left with a square). Cut the square diagonally and then cut each diagonal in half.You'll end up with 4 small triangular sandwiches. Garnish with dill fronds if desired.2 Teaspoons fresh dill
- Serve immediately or cover and store up to 24 hours.
Nutrition
Calories: 55kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 6mg | Sodium: 107mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.5mg