This is one of my favorite tea sandwiches. Typically done with just dill, the mint adds a nice unexpected punch of flavor. This recipe can also be made vegan, by simply substituting the cream cheese and butter for vegan versions and using vegan friendly bread.
Prep time: 15 minutes
Assembly time: 20-25 minutes
Makes: 48 tea sandwiches
12 slices of bread – crusts removed - I prefer Potato, but any works
8 ounces cream cheese – softened
1 stick of butter – softened
1 tbs chopped fresh dill
1 tbs chopped fresh mint
salt and pepper to taste
1-2 English cucumbers peeled and thinly sliced
In a medium sized bowl combine cream cheese, butter, dill and mint; season to taste with salt and pepper. Set aside.
Take two slices of bread and spread a thin layer of cheese mixture over each piece of bread. Place one solid layer of cucumbers over one slice of the bread. Place other slice on top, press down gently to make sure the cucumbers stick to the cheese mixture. Cut into four small squares.
Repeat with remaining ingredients. Serve sandwiches within 1 hour of assembling to prevent soggy sandwiches. You can make the cream cheese mixture 1-2 days in advance if needed.
Note: If you have any remaining cheese mixture, you can spread this on crackers or celery sticks too!