Best Hannahs Cucumber Tea Sandwiches Recipes

CLASSIC CUCUMBER TEA SANDWICHES

Steps:

• Blend cream cheese and mayonnaise in a blender until smooth, scraping down the sides as necessary.
• Combine the cream cheese mixture with cucumber, dill, pepper and garlic salt. Mix well.
• Spread the mixture on top of 12 pieces of bread, garnish with dill sprigs and cover with remaining 12 slices of bread to create sandwiches. Cut into triangle halves or into triangle quarters.
• Serve and enjoy!

HANNAH'S CUCUMBER TEA SANDWICHES

Steps:

• Peel and slice the cucumber into very thin rounds. They should be slightly transparent.
• Mix softened cream cheese with garlic salt and dill weed.
• Spread cream cheese mixture on one half of each sandwich.
• Spread cucumber slices on halves. If the slices are thin enough, overlap the slices.
• Close the sandwiches, de-edge them with a serrated blade, and cut into triangular halves.

CUCUMBER TEA SANDWICHES

Steps:

• In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest.
• Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread.
• Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.

CUCUMBER TEA SANDWICHES

Steps:

• In a small bowl, beat the first eight ingredients until blended. Stir in the cucumbers, red pepper, onion, olives and parsley. Chill for up to 2 hours. , Remove crusts from bread; cut each slice into four triangles. Spread with cream cheese mixture. Garnish with cucumber slices and, if desired, dill sprigs.

ENGLISH TEA CUCUMBER SANDWICHES

Steps:

• Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
• Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
• Spread cream cheese mixture evenly on one side of each bread slice.
• Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
• Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.

CUCUMBER AND LEMONY DILL CREAM CHEESE TEA SANDWICHES

Steps:

• In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Season the mixture with salt and pepper.
• Lay the slices of bread on your work service and distribute the cream cheese evenly among each slice, spreading into a thin layer. Arrange the cucumber slices in rows over 3 slices of the bread. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich. Serve immediately.

HONEY BANANA TEA SANDWICHES

Steps:

• Cut the bread into decorative shapes with a knife or cookie cutter. If the bread is very crumbly, heat the honey just slightly to make it easier to spread.
• Spread both the top and bottom slices with honey and fill with the bananas.
• Trim the crust and cut into fourths.

CUCUMBER TEA SANDWICHES

Steps:

• Combine creme fraiche and dill.
• Sandwich Assembly: Spread one side of each bread slice with the dilled creme fraiche.
• Layer the cucumber slices over half of the bread slices. Top with the remaining bread and slice each sandwich into four smaller triangular tea sandwiches.
• Pierce garnish with frilly toothpick and through the sandwich.