Cucumber Tea Sandwiches

photo by Dani Jean

- Ready In:
- 25mins
- Ingredients:
- 4
- Yields:
-
40 tea sandwiches
ingredients
- 8 1⁄2 ounces creme fraiche
- 3 tablespoons chopped dill
- 20 slices white pullman bread, 1/4 inch thick, crusts removed
- 4 seedless European cucumber, peeled, sliced 1/4 inch thick
directions
- Combine creme fraiche and dill.
- Sandwich Assembly: Spread one side of each bread slice with the dilled creme fraiche.
- Layer the cucumber slices over half of the bread slices. Top with the remaining bread and slice each sandwich into four smaller triangular tea sandwiches.
- Pierce garnish with frilly toothpick and through the sandwich.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
I'm extremely partial to cucumber sandwiches, and these were certainly very tasty. I dispensed with the elegance of toothpicks and garnish, though these sandwiches would undoubtedly be most at home on those occasions when elegance is appropriate! I made mine for 'My 3-chefs' as part of a 'take-to-work sandwiches' theme. L-o-v-e-d the creme fraiche and dill! Not at all sure what white pullman bread is; I made mine on crusty - rustic rather than elegant! - ciabatta, which is a favourite of mine when making sandwiches. And I left the crusts on! I also added some grindings of black pepper. So, not elegant, but seriously delicious: thank you for sharing this recipe, Dani Jean!
RECIPE SUBMITTED BY
I work in a Kosher (dairy) restaurant in Boca Raton.