Cucumber Tea Sandwiches
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Another classic English favorite, these are usually served with watercress tea sandwiches. Take a tip from my old catering days and garnish the tray with radish rosebuds and bunches of parsley!
What You'll Need
- 16 slices white bread
- 1/4 cup heavy cream
- 1/4 cup (1 ounce) shredded sharp Cheddar cheese
- 1/4 cup cream cheese, softened
- 1 teaspoon prepared yellow mustard (optional)
- 1/2 of a medium cucumber, peeled and cut into 16 thin slices
What to Do
- Using a 2-inch biscuit or cookie cutter, cut two bread rounds from the center of each slice of bread; discard the remaining scraps.
- In a medium bowl, with an electric beater on medium speed, beat the heavy cream, Cheddar cheese, cream cheese, and mustard (if desired) for 1 to 2 minutes, or until well blended.
- Spread evenly over eight bread rounds. Place a cucumber slice over the cheese mixture on each and top with the remaining bread rounds.
- Serve, or keep chilled until ready to serve.
These sandwiches can also be cut into squares by cutting the crusts off the bread, then cutting each slice into 4 squares - but you'll need more cucumber slices. The round shape is nice because it's the same size as the cucumbers.
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