Cucumber Tea Sandwiches With Tarragon Butter Recipes

CUCUMBER TEA SANDWICH FLOWERS

Cucumber Tea Sandwich Flowers image

Provided by Sandra Lee

Time 10m

Yield about 30 sandwich flowers

Number Of Ingredients 8

Ingredients

1 (8-ounce) container salmon cream cheese spread
2 teaspoons capers, minced
1 tablespoon chives, finely chopped
1/2 teaspoon lemon juice
1/2 cup butter, softened
1 tablespoon finely chopped tarragon
30 slices thinly sliced white bread (recommended: Sara Lee)
1 English cucumber, thinly sliced

Steps:

Special equipment: Medium sized star pastry tip
In a small mixing bowl, combine salmon cream cheese, capers, chives and lemon juice. Stir to combine thoroughly.
Make a pastry bag by cutting a small triangle out of the bottom corner of a large zip-top bag. Place a medium sized star pastry tip on the inside of bag and fit tightly into hole. Hold pastry bag upright with 1 hand and scoop salmon cream cheese mixture into the bag with other hand. Secure top and refrigerate until ready to use.
In a small bowl, blend the butter and tarragon and set aside.
To make sandwiches, spread tarragon butter on 2 slices of bread and place 6 to 8 cucumber slices between them. Repeat to make 15 sandwiches. Use a 3-inch flower shaped cookie cutter to stamp out sandwich flowers.
Arrange sandwiches on serving platter. Remove pastry bag from refrigerator and pipe salmon cream cheese mixture on top of each sandwich flower.

CUCUMBER TEA SANDWICHES

Cucumber Tea Sandwiches image

My children wanted to plant a garden, and we ended up with buckets of cucumbers. When I tired of making pickles, I came up with these pretty, little sandwiches. We made 200 of them for a family gathering, and everyone wanted the recipe. -Kimberly Smith Brighton, Tennessee

Provided by Taste of Home

Categories Appetizers Lunch

Time 30m

Yield 4 dozen.

Number Of Ingredients 15

Ingredients

1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
1 tablespoon snipped fresh dill
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
2 large cucumbers, seeded and chopped
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
1/4 cup pimiento-stuffed olives, chopped
1/4 cup minced fresh parsley
12 slices whole wheat bread
Cucumber slices and fresh dill sprigs, optional

Steps:

In a small bowl, beat the first eight ingredients until blended. Stir in the cucumbers, red pepper, onion, olives and parsley. Chill for up to 2 hours. , Remove crusts from bread; cut each slice into four triangles. Spread with cream cheese mixture. Garnish with cucumber slices and, if desired, dill sprigs.

Nutrition Facts : Calories 46 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 81mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

CUCUMBER AND BUTTER TEA SANDWICHES

Cucumber and Butter Tea Sandwiches image

Make and share this Cucumber and Butter Tea Sandwiches recipe from Food.com.

Provided by Woowoose

Categories Lunch/Snacks

Time 25m

Yield 20 sandwiches

Number Of Ingredients 4

Ingredients

1 English cucumber, unpeeled
1/4 cup unsalted butter, softened
salt & fresh ground pepper
10 slices white bread, cut very thin (slice regular pieces of bread in half if you have to)

Steps:

Use a mandolin to cut cucumber into very thin slices. Lay slices on paper towels to drain.
Spread a little butter on each slice of bread. Sprinkle the slices with salt and freshly ground black pepper. Layer overlapping cucumber slices on bread slices.
Cut crust off sandwiches and then cut sandwiches into quarters.

Nutrition Facts : Calories 55.9, Fat 2.7, SaturatedFat 1.6, Cholesterol 6.1, Sodium 64.5, Carbohydrate 6.9, Fiber 0.4, Sugar 0.8, Protein 1.1

CUCUMBER TEA SANDWICHES WITH TARRAGON BUTTER

Cucumber Tea Sandwiches with Tarragon Butter image

Make and share this Cucumber Tea Sandwiches with Tarragon Butter recipe from Food.com.

Provided by Dancer

Categories Lunch/Snacks

Yield 36 sandwiches

Number Of Ingredients 10

Ingredients

1 large English cucumber, peeled, sliced paper thin
1/2 teaspoon salt
2 tablespoons white vinegar
1 cup unsalted butter, softened
1/4 cup fresh tarragon, minced
1/4 cup fresh chervil, minced
30 slices whole wheat bread, enough to make 72 (2x4inch) rectangles (thin slices)
to taste watercress leaf (optional)
to taste mayonnaise (optional)
to taste fresh parsley, chopped (optional)

Steps:

Put cucumber slices into a large, non-metal bowl.
Toss with salt. Sprinkle with vinegar.
Toss to mix well.
Let stand 1 hour.
Drain well in colander.
Blend butter, tarragon and chervil.
To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly.
Close sandwiches.
Trim crusts.
Cut into 36 rectangles.
Arrange on platter, garnished with watercress leaves.
Optional: For looks, dip one end of a sandwich into mayonnaise, then into minced fresh parsley.

Nutrition Facts : Calories 105.8, Fat 5.9, SaturatedFat 3.4, Cholesterol 13.6, Sodium 143.7, Carbohydrate 10.2, Fiber 1.7, Sugar 1.4, Protein 3.2

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