Ingredients

Scale

1 large english cucumber about 1 lb., thinly sliced
½ teaspoon kosher salt
1 package (8 ounces) cream cheese softened
2 tablespoons mayonnaise
1 teaspoon lemon zest
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
kosher salt and black pepper to taste
10 slices sandwich bread

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Instructions

Toss sliced cucumbers with ½ teaspoon of salt and spread them on a clean kitchen towel. Roll the towel gently and let it rest for a few minutes to absorb moisture.
Combine softened cream cheese, mayonnaise, and lemon zest in a mixing bowl and stir until smooth. Add dill, chives, and a pinch of salt and pepper.
Lay five slices of bread on a flat surface and spread the cream cheese mixture evenly over each slice. Distribute the cucumbers in a single layer over the cream cheese.
Cover with the remaining bread slices and gently press down. Trim off the crusts for a classic tea sandwich presentation. Cut each sandwich into four strips or triangles and serve immediately, or wrap and refrigerate.

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Notes

For extra flavor, let the cream cheese mixture chill in the fridge for 30 minutes before spreading.
Use whole grain or rye bread for a twist on traditional sandwiches.
These sandwiches are best enjoyed fresh but can be prepared a few hours ahead of serving.

Author: Marry
Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Lunch
Method: No Cook
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 80
Sugar: 1g
Sodium: 150mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 2g
Cholesterol: 10mg