This archetypal tea sandwich made of thin slices of cucumber and an herby cheese spread appears at virtually every graduation or wedding tea. Normally, cucumber sandwiches are made with cream cheese. Here, though, we use a French cheese from Normandy. It has less fat than traditional cream cheese, which means the tangy flavor of the cheese comes through a bit more, making for a more flavorful spread. American versions can be found alongside the cream cheese at most grocery stores.
Ingredients
2 - 3 English cucumbers
4 ounces Neufchâtel cheese, softened
3 tablespoons mayonnaise
1 tablespoon finely chopped dill
1 tablespoon finely chopped chives
1/4 teaspoon lemon zest
1/4 teaspoon fleur de sel
Method
Slice each cucumber using a vegetable peeler lengthwise into paper-thin strips, turning the cucumber over upon reaching the seedy middle and slicing the opposite side until reaching the middle once again. Place the strips between paper towels in single layers and set aside. Mix the softened cheese, mayonnaise, dill, chives, lemon zest, and salt together in a small bowl.
Spread a thin layer of the cheese mixture onto one slice of bread and repeat with another slice.
Cut five cucumber strips in half horizontally so that there are ten cucumber pieces approximately the same length.
Place three of the cucumber pieces in a single layer, edges touching, on one slice of the slathered bread. Repeat twice, layering the cucumbers on top of one another. There will be an extra cucumber piece. Cover the layered cucumbers with the other slice of prepared bread.
Remove the crusts using a serrated knife and cut the sandwich into thirds for serving.
Repeat steps three through six with the remaining bread, cheese mixture, and cucumber strips.
Notes for Cucumber Tea Sandwiches
Although it tastes slightly different, Neufchâtel acts like any other cream cheese, so it can be used as a 1:1 substitute.
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