Cucumber Tea Sandwiches
Servings: 24 open-faced sandwiches
Calories: 68kcal
Ingredients
- 8 ounces cream cheese - softened
- ¼ cup chopped fresh dill
- 2 teaspoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- ¼ teaspoon kosher or fine sea salt
- Pinch of freshly ground black pepper
- 12 slices gluten-free sandwich bread
- 1 large English cucumber - very thinly sliced (use a mandolin if you have one)
Instructions
- Combine the cream cheese, dill, lemon juice, lemon zest, salt, and pepper in a bowl. Mix to combine thoroughly.
- To make open-faced sandwiches: Trim the crusts from the bread slices. Spread the slices with the cream cheese mixture. Cut the bread slices in half diagonally to form triangles. Shingle cucumber slices on top. Serve.
- To make closed sandwiches: Spread slices of bread with the cream cheese mixture. Layer cucumber slices on half of the bread slices. Top with the remaining bread slices, cream cheese side down. Trim the crusts off the sandwiches. Cut into triangles or rectangles and serve.
Nutrition
Calories: 68kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 92mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg