Cream Cheese Tea Sandwiches With Salad Burnet

READY IN: 10mins
Recipe by COOKGIRl

No more soggy tea sandwiches! Salad burnet to the rescue! It has a mild cucumber taste but with far less water! ;) From

Top Review by French Tart

A delightful find on RZ - and just the job, as I grow salad burnet in my herb garden - I love its cucumber-like flavour! I am by myself at present, so this was a fresh idea for a simple lunch just for moi. I used wholemeal bread and local salted butter with plain cream cheese, and of course salad burnet leaves. I ate these little sarnies outside on the terrace; this will be added to my sandwiches cookbook, a tea-time treat for sure and one that makes good use of salad burnet OTHER than adding it to salads. Merci cg - FT:-) Edited to add: My salad burnet came from the Yorkshire Dales, I purloined it on my last trip back to the UK - it grows in profusion in the meadows there, just thought you would like to know the origins - naughty me! Edited again! I cut the crusts off the bread, as I think tea sandwiches should be dainty and I also used about 1 1/2 to 2 tablespoons of salad burnet leaves. (This time the birds got the crusts - but I usually freeze them to make bread crumbs.)

Ingredients Nutrition

  • 4 slices whole grain bread (can use whole grain crackers, if desired)
  • softened butter, for spreading
  • 1 tablespoon fresh salad burnet, leaves (read *Note)
  • 12 cup cream cheese, softened
  • salt, to taste
  • black pepper, to taste


  1. Spread the butter on each slice of bread.
  2. *Note: due to salad burnet's delicate nature, it is not necessary or really possible to mince the leaves. Add them whole to the cream cheese.
  3. In a small bowl combine the salad burnet and cream cheese. Add salt and pepper, to taste. Mix well.
  4. Spread the cream cheese mixture on two slices of bread. Place other slices on top and cut sandwiches in half or quarters.

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