Surprisingly delicious yet simple, cucumber tea sandwiches have always been a tea table favorite. Be sure to use an English cucumber for your sandwiches because they are firm and nearly seedless. Watercress is a traditionally used herb that complements the cucumber nicely. However, feel free to substitute the watercress with an herb of your choice, such as mint which also pairs well with the cucumber.
- ½ of an English cucumber, peeled and thinly sliced
- Salt for sprinkling
- Distilled white vinegar for sprinkling
- ½ cup (8 oz) cream cheese, whipped or softened
- 1 bunch watercress, or other herb of your choice
- 8 slices firm-textured white bread
- Peel and thinly slice the cucumber and place in a colander. Sprinkle with a small amount of salt and distilled white vinegar. Leave to drain for approximately half an hour and blot to remove excess moisture.
- In a medium bowl, fold the watercress into the cream cheese.
- Spread the cream cheese and watercress mixture evenly onto each bread slice.
- Cover four of the bread slices with the cucumbers and top with remaining four slices of bread.
- Remove the crusts and cut into the desired shape, either making two diagonal cuts to form triangle sandwiches or three evenly spaced vertical cuts to form rectangular, finger sandwiches.
Yields 12 finger or 16 triangle cucumber tea sandwiches.