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Dill-Infused Cucumber Tea Sandwiches

These tea sandwiches feature thinly sliced cucumbers layered with a dill-infused cream cheese spread, seasoned with black pepper and lemon zest. The final presentation showcases crisp, delicate bread slices with a creamy, herbaceous filling that maintains a light, refreshing texture.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Tea Sandwich
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 8 slices white bread slices preferably crustless
  • 1 cup cream cheese softened
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon lemon zest freshly grated
  • 1/4 teaspoon black pepper freshly ground
  • 1 medium cucumber thinly sliced

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Spreader or butter knife
  • Toothpick or small spatula
  • Plastic wrap

Method
 

  1. Spread a thin layer of dill-infused cream cheese evenly over each slice of bread using a spatula or spreader. Set aside.
  2. Arrange thin cucumber slices over half of the bread slices, overlapping slightly, leaving a small border around the edges for neatness.
  3. Sprinkle lemon zest and freshly ground black pepper over the cucumber slices for added flavor and visual contrast.
  4. Place the cucumber-topped bread slices on top of the plain cream cheese slices to form sandwiches, gently pressing to adhere.
  5. Use a sharp knife to trim the crusts from the sandwiches, then cut each sandwich into quarters or halves to serve, revealing the colorful layers inside.
  6. Arrange the finished sandwiches on a platter, optionally garnished with extra dill sprigs, and serve immediately with tea or as desired.