Cucumber And Mastershalum Tea Sandwiches Tasty Dish Recipes

CUCUMBER TEA SANDWICHES

Steps:

• In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest.
• Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread.
• Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.

CUCUMBER AND PROSCIUTTO TEA SANDWICHES

Steps:

• In a small bowl, combine butter, chives, and mustard. Spread bread slices with a layer of seasoned butter. Top 8 bread slices with 2 slices each prosciutto and a layer of sliced cucumber. Season with pepper. Sandwich with remaining bread slices, buttered side down. With a sharp knife, cut off crusts, then cut each sandwich in half on the diagonal. Serve immediately or transfer to a platter and refrigerate, covered with plastic wrap, up to 3 hours.

ENGLISH TEA CUCUMBER SANDWICHES

Steps:

• Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
• Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
• Spread cream cheese mixture evenly on one side of each bread slice.
• Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
• Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.

CUCUMBER TEA SANDWICHES

Steps:

• In a small bowl, beat the first eight ingredients until blended. Stir in the cucumbers, red pepper, onion, olives and parsley. Chill for up to 2 hours. , Remove crusts from bread; cut each slice into four triangles. Spread with cream cheese mixture. Garnish with cucumber slices and, if desired, dill sprigs.

CUCUMBER TEA SANDWICHES

Steps:

• Thinly slice the cucumber using a mandolin or very sharp knife. Place the slices on a paper towel lined baking sheet and pat dry with additional paper towels.
• In a medium bowl, combine the cream cheese, mayonnaise, herbs, lemon juice, garlic powder, and salt and pepper, to taste.
• Spread 1-2 tablespoons of the cream cheese mixture over 16 slices of bread. Layer the cucumber slices over half of the bread slices, then top with the remaining bread slices, cream cheese side down.
• With a serrated knife, cut the sandwiches into quarters. Cover and refrigerate until serving.

GRANDMA'S CUCUMBER TEA SANDWICHES

Steps:

• In a small mixing bowl, combine the first 8 ingredients; beat until well blended. Stir in the cucumbers, red peppers (if using, onions, olives and parsley. Cover and refrigerate for up to 8 hours.
• Remove crusts from bread; cut each slice into 4 triangles. Spread with cream cheese mixture. Garnish with cucumber slices and dill sprigs if desired.

QUICKIE CUCUMBER TEA SANDWICHES

Steps:

• Peel the cucumber and cut in half lengthwise. Use a spoon and scrape out the seeds. In a food processor, place the cucumber. Pulse until chopped VERY fine, but not pureed.
• Add to the remaining ingredients and mix well. Cover and refrigerate at least 2 hours before using to allow flavors to marry.
• Serve on crustless bread or fancy crackers.