Cucumber Tea Sandwiches With Tarragon Butter Recipes

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.

TARRAGON BUTTER AND CUCUMBER TEA SANDWICHES

Steps:

• Cut cucumber into 3 (3-inch) lengths, and cut in half lengthwise. Thinly slice lengthwise on a mandoline, and lay on paper towels. In a small bowl, combine butter, tarragon, lemon zest, salt, and pepper, stirring to blend. Spread onto each bread slice. Place 4 to 5 cucumber slices on each of 3 bread slices, layering and shingling cucumber slices. Top with remaining 3 bread slices, butter side down. Using a serrated bread knife, trim crusts from sandwiches, creating 3-inch squares. (Discard crusts.) Cut sandwiches diagonally into quarters, creating 4 triangles.

CUCUMBER & MINT TEA SANDWICHES RECIPE

Steps:

• Gather the ingredients.
• For every two slices of bread, spread both slices evenly and thinly with butter.
• Cover one side of the sandwich with sliced cucumber in one to two layers.
• Add a thin layer of fresh mint.
• Season with lemon juice , salt and/or pepper.
• Put the slices together, cut off the crusts and slice the sandwich diagonally two times to create four triangle finger sandwiches.
• Serve and enjoy!

CUCUMBER TEA SANDWICHES WITH TARRAGON BUTTER

Steps:

• Put cucumber slices into a large, non-metal bowl.
• Toss with salt. Sprinkle with vinegar.
• Toss to mix well.
• Let stand 1 hour.
• Drain well in colander.
• Blend butter, tarragon and chervil.
• To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly.
• Close sandwiches.
• Trim crusts.
• Cut into 36 rectangles.
• Arrange on platter, garnished with watercress leaves.
• Optional: For looks, dip one end of a sandwich into mayonnaise, then into minced fresh parsley.

25 TEA SANDWICHES (+ HIGH TEA MENU)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tea sandwich in 30 minutes or less!

CUCUMBER TEA SANDWICHES WITH CHIVE BUTTER

Steps:

• Blend softened butter with finely chopped chives and a pinch of salt. If using unsalted, check for flavor and add more if necessary.
• Peel or score the cucumber (see notes). Slice very thinly.
• Butter each slice of bread and lay cucumbers on 3 slices, slightly overlapping.
• Top with remaining slices of bread and trim crusts carefully. Cut into fingers or triangle.
• If desired, butter one edge of each sandwich and cover with finely chopped chives

CUCUMBER AND BUTTER TEA SANDWICHES

Steps:

• Use a mandolin to cut cucumber into very thin slices. Lay slices on paper towels to drain.
• Spread a little butter on each slice of bread. Sprinkle the slices with salt and freshly ground black pepper. Layer overlapping cucumber slices on bread slices.
• Cut crust off sandwiches and then cut sandwiches into quarters.

CUCUMBER TEA SANDWICH FLOWERS

Steps:

• Special equipment: Medium sized star pastry tip
• In a small mixing bowl, combine salmon cream cheese, capers, chives and lemon juice. Stir to combine thoroughly.
• Make a pastry bag by cutting a small triangle out of the bottom corner of a large zip-top bag. Place a medium sized star pastry tip on the inside of bag and fit tightly into hole. Hold pastry bag upright with 1 hand and scoop salmon cream cheese mixture into the bag with other hand. Secure top and refrigerate until ready to use.
• In a small bowl, blend the butter and tarragon and set aside.
• To make sandwiches, spread tarragon butter on 2 slices of bread and place 6 to 8 cucumber slices between them. Repeat to make 15 sandwiches. Use a 3-inch flower shaped cookie cutter to stamp out sandwich flowers.
• Arrange sandwiches on serving platter. Remove pastry bag from refrigerator and pipe salmon cream cheese mixture on top of each sandwich flower.