Best 6 Cucumber Avocado Tea Sandwiches With Dill Mint Recipes

CUCUMBER TEA SANDWICHES

Steps:

• In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest.
• Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread.
• Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.

30+ TEA PARTY RECIPES (+DOWNTON ABBEY STYLE EGG SALAD SANDWICHES)

Steps:

• Combine all ingredients in a bowl and mix well.
• Spread egg salad on bread.

CUCUMBER AVOCADO TEA SANDWICHES WITH DILL & MINT

Steps:

• Remove the pit from the avocados, and scoop into a food processor along with the lemon juice and salt. Puree until completely smooth, scraping down the sides ith a rubber spatula as necessary.
• Add the cucumber and pulse until cucumber is finely chopped.
• Add the mint and dill and pulse again so combine. You just want them well incorporated into the mid, not pureed.
• Let the mixture sit for 10 minutes or so to let the flavors marry, and then taste for salt and seasonings.
• Arrange the sliced of bread on the counter. Spread the avocado mixture onto all 12 slices.
• Add a single layer of cucumber on 6 of the slices.
• Close each sandwich.
• Use a steak knife to cut off the crusts.
• With a gentle touch (so as not to squish the filling out too much), cut each sandwich into 4 equal pieces, either squares or triangles.
• Serve topped with extra herbs, or lettuce.

CUCUMBER AND LEMONY DILL CREAM CHEESE TEA SANDWICHES

Steps:

• In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Season the mixture with salt and pepper.
• Lay the slices of bread on your work service and distribute the cream cheese evenly among each slice, spreading into a thin layer. Arrange the cucumber slices in rows over 3 slices of the bread. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich. Serve immediately.

CUCUMBER MINT TEA SANDWICHES

Steps:

• In a small bowl combine the mint, the butter, and the cream cheese and stir the mixture until it is combined well. Spread the bread slices with the butter mixture, top 3 of them with the cucumber, distributing the cucumber evenly and seasoning it with salt, and top the cucumber with the remaining bread slices. Cut off and discard the crusts and cut each sandwich diagonally into quarters.

CUCUMBER MINT TEA SANDWICHES

Steps:

• Place cucumber slices between layers of paper towels to remove excess moisture.
• In a small bowl, combine the mint, butter, and cream cheese; spread on one side of each slice of bread. Lay the cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down.
• Gently cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
• Makes 8 whole sandwiches, or 16 halves, or 32 fourths.