Prep 30 mins
Cook 8 hrs
This recipe is really easy to make your own-change it up by using different shredded cheese, dijon mustard, flavored cream cheese, and /or breads. Sandwiches may be frozen, omitting the cucumber; thaw in refrigerator, and add cucumber before serving. Also, I will make this sandwich just for me-esp. when cucumbers are in season or just top some crackers with the cheese mixture. Cooking time is refrigeration time after preparation. From Southern Living, 1992. Enjoy!!!
- 1⁄2 cup whipped cream cheese
- 1⁄2 cup shredded cheddar cheese
- 1⁄2 teaspoon prepared mustard
- 1⁄4 teaspoon Worcestershire sauce
- 1⁄8 teaspoon ground cayenne pepper (optional)
- 16 slices cucumbers, unpeeled (optional)
- 16 slices white bread
- Combine first 4 ingredients; add cayenne, if desired, and set aside.
- With a 1-3/4" cookie cutter, cut 2 rounds out of each bread slice.
- Spread half of bread rounds with cheese filling and top with cucumber slices and remaining bread rounds. (I actually like a thin layer of filling on each side of the bread.).
- Place in shallow container, top with slightly dampened paper towels and cover with plastic wrap; refrigerate 8 hours.
Have been looking for tea sandwiches for those special occasions when wanting sandwiches with great taste and presentation - these do just that! As has already been said - fabulous sandwiches! Made as posted - no changes needed with this one! Thank you for sharing.
Great flavorful sandwiches! Perfect for a light lunch or snack. The only thing I left out was the cayenne pepper. Will definitely make this again on bread or crackers. Thanks!
Fabulous Sherri!! I made this with home-made wholewheat bread and Boursin cream cheese. The seasonings were amazing and FULL of flavour. I cut them into little fingers and garnished them with fresh parsley for a VERY elegant light lunch! I ate these with a cup of tea and thought I was back in England, in an old English Tea Shoppe! Made for the Comfort Cafe January 2009 - merci Sherri! FT:-)