Easy Cucumber Tea Sandwiches made with soft, white bread (no crust, of course) sliced cucumbers, and creamy dill spread so delicious, you could eat it with a spoon!
Add all of the ingredients, except for the cucumber and bread, to a medium-sized mixing bowl.
Using a handheld mixer, mix on medium speed until smooth and well combined. This can be made and kept refrigerated up to 2 days in advance.
To assemble the sandwiches, begin by very lightly buttering each slice of bread all the way to the edges. Then, spread a scant tablespoon of the dill sauce across each slice of bread. Reserve/use any leftover spread as a vegetable dip, if desired.
Divide the sliced cucumber over half of the bread slices, slightly overlapping them. Top with the remaining bread slices and cut into triangles or rectangles. Serve and enjoy!
Triangles | Cut the assembled sandwich in half on the diagonal. Then, cut each diagonal in half.
Squares | Cut the sandwich into quarters. This means you'll cut each sandwich in half, then, cut each half in half crosswise!
Rectangles | Cut each sandwich into three narrow strips.
Rounds | Use a decorative cookie cutter or a biscuit cutter to cut out shapes from the slices of bread. Note, you will probably need double the bread if using this method of cutting. Depending not the size of your cookie cutter, there will likely be lots of wasted scraps.
The Anthony Kitchen