Cucumber and Mastershalum Tea Sandwiches Tasty Dish
Elevate your tea-time spread with these elegant Cucumber and Nasturtium Tea Sandwiches, a delightful blend of garden-fresh flavors and classic charm. Thinly sliced cucumber and peppery nasturtium leaves are paired with a velvety cream cheese mixture, infused with a hint of lemon zest for a bright, zesty kick. The soft white bread, buttered to perfection, acts as the ideal canvas for these delicate layers while preventing sogginess. Whether cut into dainty rectangles or charming triangles, these sandwiches offer a perfect balance of crisp, creamy, and refreshing textures. Ideal for afternoon teas, bridal showers, or light summer brunches, this no-cook recipe comes together in just 15 minutes and serves as both a feast for the palate and the eyes. Serve these floral-inspired tea sandwiches fresh, garnished with vibrant nasturtium leaves or edible flowers, for a show-stopping presentation your guests won’t forget.
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Recipe Information
Ingredients
- 1 medium Cucumber
- 8 leaves Nasturtium leaves
- 8 slices White bread
- 4 tablespoons Unsalted butter
- 4 tablespoons Cream cheese
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Lemon zest
Instructions
Wash the cucumber and slice it thinly into even rounds. Use a mandoline slicer for perfect, uniform slices if available.
Gently rinse the nasturtium leaves and pat dry with a paper towel.
In a small bowl, mix the cream cheese with salt, black pepper, and lemon zest until smooth and spreadable.
Spread unsalted butter evenly on one side of each slice of bread. This helps create a barrier to prevent the bread from becoming soggy.
Spread a thin layer of the cream cheese mixture over the buttered side of half of the bread slices.
Arrange the cucumber slices in an even layer on top of the cream cheese, slightly overlapping each slice.
Place 2 nasturtium leaves over the cucumber layer, ensuring the vibrant leaves are visible for an elegant presentation.
Top with the remaining slices of bread, buttered side facing inwards, to form a sandwich.
Using a sharp knife, trim off the crusts from each sandwich and cut them into your desired shape—rectangles, triangles, or squares.
Arrange the sandwiches on a serving platter and garnish with a few extra nasturtium flowers or leaves as decoration, if desired.
Serve immediately or cover with a damp paper towel and plastic wrap to keep fresh until ready to serve.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 404 mg | 18% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.6 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 108 mg | 8% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 284 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
