Cucumber Tea Sandwiches

Cucumber Tea Sandwiches

(40 small Triangles)

Ingredients:

2½ -3 fresh Cucumbers, divided (see note)

½ tsp. Kosher Salt, plus more to taste

8 oz. Cream Cheese, softened

20 slices Firm White Sandwich Bread

Directions:

Take the fine chopped cucumber as described below and place in a fine mesh sieve.  Toss with the ½ tsp. of salt and allow to drain about 10 minutes into a bowl.  Press solids after the wait to extract as much cucumber juice as possible to get the needed 2-3 tbsp. required.  Add the cream cheese to the juice and beat with a mixer until smooth.  Season with additional salt to taste.  Spread the cream cheese mixture on Spread cream cheese mixture on each slice of bread.  Arrange the cucumber slices on just 10 of the slices, slightly overlapping them.  Top these slices with the remaining slices.  Trim crusts from bread and slice each sandwich in half diagonally both ways making 4 triangles from each sandwich.  Serve immediately or cover with a damp paper towel and plastic wrap.  Sandwiches can be refrigerated up to 12 hours this way.

Notes:              The ½-1 cucumber needs to be peeled and finely chopped.  This one is to produce 2-3 tbsp. of juice needed to combine with the cream cheese.  Two of the cucumbers are to be thinly sliced for topping the sandwiches.  These need to be about an inch in diameter and your choice to peeled or not.

Ideas for Future Efforts

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