Cucumber Sandwich at the Empress
Experience the elegance of afternoon tea with the "Cucumber Sandwich at the Empress," a classic recipe inspired by timeless traditions. Delicate cucumber slices, perfectly crisp and juicy, are layered atop a creamy, herb-infused spread made with fresh dill, chives, and a hint of zesty lemon juice. The secret to preventing soggy bread? A thin layer of butter creates the perfect barrier, ensuring each bite maintains its delightful texture. Served on soft white bread with crusts neatly trimmed, these finger sandwiches are not only visually pleasing but also irresistibly light and refreshing. Perfect for hosting tea parties, bridal showers, or casual gatherings, this no-cook recipe is ready in just 20 minutes, making it the ultimate crowd-pleaser. Indulge in the quintessentially British charm of this cucumber sandwich masterpiece!
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Recipe Information
Ingredients
- 1 large Cucumber
- 4 ounces Cream cheese
- 2 teaspoons Fresh dill
- 2 teaspoons Fresh chives
- 1 teaspoon Lemon juice
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 8 slices White bread
- 2 tablespoons Butter
Instructions
Thinly slice the cucumber into rounds using a mandoline or sharp knife. Place the slices on a paper towel to remove excess water and set aside.
In a small bowl, combine the cream cheese, fresh dill, fresh chives, lemon juice, salt, and black pepper. Mix until smooth and evenly combined.
Spread a thin layer of butter on one side of each slice of bread to prevent it from becoming soggy.
Spread the herbed cream cheese evenly over the buttered side of half the bread slices.
Layer the cucumber slices over the cream cheese, slightly overlapping them to cover the surface.
Top with the remaining bread slices, buttered side down, to form sandwiches.
Using a sharp knife, carefully trim the crusts off the sandwiches to create clean edges.
Cut each sandwich into quarters either diagonally (for triangles) or vertically and horizontally (for squares), depending on your desired presentation.
Serve immediately or cover with a slightly damp paper towel and plastic wrap to keep fresh until serving.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 2152 mg | 94% | |
| Total Carbohydrate | 130.0 g | 47% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 23.0 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 655 mg | 50% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1044 mg | 22% | |
*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.
