This recipe should have gone up after the baby shower post, but I hadn’t recorded the proportions and so I had to wait till I recreated these to get the exact recipe. We were left with massive quantities of leftovers after the baby shower and I spent two days afterward eating nothing but cucumber sandwiches. Needless to say, I overdid it a little and was not really enthusiastic about making another batch so soon. Thanks to reader Earthangel, who reminded me last week about the recipe, I made them again this weekend and have the recipe to share with you today. These cute little tea sandwiches are perfect for a special afternoon event like a baby or bridal shower, a gathering of friends, or if you’re just in the mood to have a delicious refreshing sandwich.
Makes 4-5 whole sandwiches
1 loaf of soft, dense whole wheat bread
1 8 oz. container vegan cream cheese
1/2 cup minced fresh dill
1 tsp dried dill
1 bunch chives, chopped finely
1 cucumber, peeled and sliced
A day ahead, mix the cream cheese with the fresh and dried dill. Refrigerate overnight to let the flavors combine. When you’re ready to prepare the sandwiches, chop the chives and slice the cucumber. Spread a generous smear of cream cheese on each slice of bread. Lay a single layer of cucumbers on one piece of bread. Sprinkle some chives on top of the cucumber and place the other slice of bread on top. Cut the sandwich in triangles. To make them extra special, you can spread a thin layer of cream cheese on the edges and dip the edges in chopped chives. This is how they make them at one of my all-time favorite places—Remedy Tea. If you’re making a large quantity of sandwiches for an event, this might be too labor intensive, but it’s a lovely touch for a small gathering. Serve with tea, some lemony stars or shortbread thumbprints, or you could always whip up some salted kahlua truffles.