Thursday, March 25, 2010

Lemon, Dill and Cucmber Sandwiches

So I promised I would post some recipes from my tea party and some of my favorite things at a tea party are the sandwiches. I simply adore a good cucumber sandwich. My recipe uses dill and lemon so it is handy to let the cheese and herb mixture sit overnight so that the flavors can really mingle together before you put the sandwiches together. I often have a bit of cheese mixture left over too, so it is handy to have a few stalks of celery or a head or two of endive leaves ready to spread the remaining mixture on.

Cucumber Sandwiches

2 English cucumbers - peeled and thinly sliced
1 8 oz package of cream cheese – softened
1 stick of butter softened
1 tbs finely chopped fresh dill (can use dry if needed, but you might have to add a little more)
Juice and zest of 1 small lemon
Salt and fresh ground pepper
1 loaf of potato bread – crusts removed

Blend cream cheese, butter, dill, lemon juice, zest and salt and pepper. Let sit in the fridge for 2 hours to over night to let the flavors mingle together..
When ready to use, let the mixture sit out for about 30 minutes or until it is soft enough to spread on the bread without tearing it. Lay out the bread and spread a thin layer of the cheese mixture onto each piece. Layer enough cucumber on one slice of bread to completely cover it (overlapping if needed). Place another piece of bread with cheese mixture on top and cut in 4 squares or triangles. Repeat until you run out of bread. Serve the same day as made (otherwise the bread tends to get soggy).
If you have any remaining cheese mixture it is really tasty spread on celery or endive leaves too.

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