Cucumber And Mastershalum Tea Sandwiches Tasty Dish Recipes

CUCUMBER SANDWICH RECIPE

Steps:

• Peel the cucumber, and slice it thinly. I used a simple OXO slicer for quick, even slices.
• Spread soft/room temperature cream cheese on two slices of bread.
• Arrange the cucumber slices, overlapping slightly, on one slice of bread and top with the other.
• Slice off the edges with a sharp serrated knife, wiping with a damp paper towel after each cut. Next, cut into fingers (or triangles). Whether you cut them into fingers or triangles, you'll end up with two finger sandwiches.
• If you need to make cucumber sandwiches ahead of time, keep them in a sealed container with a paper towel inside for a few hours, and refrigerate them.

ENGLISH TEA CUCUMBER SANDWICHES

Steps:

• Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
• Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
• Spread cream cheese mixture evenly on one side of each bread slice.
• Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
• Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.

CUCUMBER TEA SANDWICHES

Steps:

• Thinly slice the cucumber using a mandolin or very sharp knife. Place the slices on a paper towel lined baking sheet and pat dry with additional paper towels.
• In a medium bowl, combine the cream cheese, mayonnaise, herbs, lemon juice, garlic powder, and salt and pepper, to taste.
• Spread 1-2 tablespoons of the cream cheese mixture over 16 slices of bread. Layer the cucumber slices over half of the bread slices, then top with the remaining bread slices, cream cheese side down.
• With a serrated knife, cut the sandwiches into quarters. Cover and refrigerate until serving.

HERBED CHEESE CUCUMBER AND RADISH TEA SANDWICHES

Steps:

• Combine the cream cheese, goat cheese, butter, Parmesan, lemon juice and garlic in a small food processor and process until very smooth and light. Transfer to a medium bowl and stir in the chives, parsley and dill. Season with salt and pepper. Refrigerate until chilled but still spreadable, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Spread the bread on a baking sheet and bake, flipping the pieces once, until lightly toasted but not colored, about 10 minutes. Let cool.
• To serve, spread the cheese mixture on the toasts. Top with the sliced cucumber and radishes and garnish with dill sprigs.

CUCUMBER AND MASTERSHALUM TEA SANDWICHES (-- TASTY DISH--)

Steps:

• Spread each slice of bread with *condiment of choice as suggested.
• *Note: to make the optional condiment combine all the ingredients in a small bowl and mix well.
• Arrange about 8 cucumber slices on half of the bread slices. Garnish with a few sprigs of fresh dill.
• Next arrange the nasturtium (aka Mastershalum) leaves or baby spinach leaves on the other 3 slices of bread.
• Season with salt and pepper to taste.
• Cut the sandwiches in quarters and arrange on a platter or cover and refrigerate until ready to eat.