Tea sandwiches made with cucumber are a perennial favourite because they are deceptively simple yet have a surprising level of flavour. Make sure that you use an English cucumber for your sandwiches since they are crisp and practically seedless. English cucumbers can be found in most grocery stores. The cucumber pairs really well with watercress, which is a classic plant that’s utilised in cooking. However, feel free to use any other herb of your choosing in place of the watercress. Mint, for example, is a great complement to cucumber and is another option you have.
- 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.
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