Cucumber Mint Tea Sandwich, Tea Sandwich, Sandwich Recipe

Cucumber Mint Tea Sandwich
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Tea Sandwiches: Allow 4 to 6 cut sandwich servings for each person. Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling. Bread slices should be lightly buttered not matter what the filling. Unsalted butter should always be used. Butter should be at room temperature before spreading. Sandwiches will not become limp and soggy as readily if you spread the butter to the edge of the bread. Cut the crusts off the bread with a long, sharp knife after the sandwiches are filled. This keeps everything neater. Since tea sandwiches should be delicate, cut each sandwich in half on the diagonal or into thirds or fourths before serving. Decorative shapes can be made with cookie cutters. Making Sandwiches Ahead of Time: If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate. When ready to serve, remove from refrigerator. Uncover sandwiches just before serving. More Tea Sandwiches: Carrot-Ginger Tea Sandwiches Chicken Curry Tea Sandwiches Cucumber Mint Tea Sandwiches Cucumber Tea Sandwiches Goat Cheese and Watercress Tea Sandwich Putting on the Ritz Egg Salad Tea Sandwiches Radish-Poppy Seed Tea Sandwiches Radish Sandwiches on Zucchini Basil Muffins Smoked Salmon Sandwich on Pumpernickel Spring Radish Tea Sandwiches Walnut Tea Sandwiches	A new variation on a traditional cucumber tea sandwich! To learn about the history and legends of favorite sandwiches, check out the History of Sandwiches. Check out my English High Tea Menu. Don't forget to check out my American High Tea or Afternoon Tea Menu (with recipes) which includes these delicious Cucumber Mint Tea Sandwich. Cucumber Mint Tea Sandwich 1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices) 1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine 1/4 cup unsalted butter, room temperature 1/4 cup cream cheese, room temperature 16 slices best-quality white bread Salt to taste Place cucumber slices between layers of paper towels to remove excess moisture. In a small bowl, combine mint, butter, and cream cheese; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down. Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Yields 8 whole sandwiches or 16 halves or 32 fourths.