Cream cheese, herb and cucumber tea sandwiches

AT A GLANCE

  • Serves 12 people

Can it truly be said to be a party in the 1960s without a cream-cheese sandwich? We've gone with a seeded sandwich loaf for texture, but classic sliced white would be the orthodox choice here.

  • 1½ tsp white peppercorns
  • 12 slices soft sandwich bread
  • 2 telegraph cucumbers, peeled and thinly sliced crossways on a mandolin
  •  
  • Herbed cream cheese
  • 20 gm softened cream cheese
  • Finely grated rind of ½ lemon
  • ¼ cup (firmly packed) dill
  • ¼ cup coarsely chopped chives
01   Coarsely grind peppercorns with a mortar and pestle, then transfer two-thirds to a bowl, add cucumber and 1½ tsp sea salt, toss to combine, transfer to a colander and stand until liquid begins to seep from cucumber (10-15 minutes). Gently squeeze excess liquid from cucumber and refrigerate until required (up to 3 hours).
02   Meanwhile, for herbed cream cheese, combine ingredients and remaining ground peppercorns in a small food processor, season to taste and process to just combine. Set aside at room temperature until required.
03   Spread bread slices thickly with herbed cream cheese, top half the bread with overlapping cucumber slices, then sandwich with remaining bread, cream cheese-side down. Gently trim crusts with a serrated knife, then cut into squares, triangles or fingers. Place sandwiches on a tray, cover with dampened paper towels, wrap in plastic wrap and refrigerate until ready to serve. Sandwiches can be made up to 2 hours ahead.

Topics:

FEATURE RECIPE, CREAM CHEESE, CUCUMBERS, BREAD, SANDWICH, CUCUMBERS

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LUCY TWEED, LISA FEATHERBY

FEATURED IN

Nov 2016

Nov 2016

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