Cucumber Dill Tea SandwichesIt sure is hot isn't it? And it's not only hot in The South, it's pretty much hot everywhere here lately it seems. Well, these little tea sandwiches are cool as a cucumber, literally!
Commonly found at weddings, bridal showers and parties of all kinds in The South, they are a delightful and cool lunch and a great way to use some of those summer cucumbers. Most often served on thin, white bread, crusts removed, and sliced into quarters, and honestly, a bit addictive.
In Kentucky, you'll often find a version of these cucumber sandwiches referred to as Benedictine Sandwiches, apparently named so after a caterer many years back and traditional fare at Kentucky Derby parties all across the South. Most often they are made with a few drops of green food coloring to give them a vibrant green shade.
Some people like to do a separate cream cheese spread and then layer ultra thinly sliced cucumbers on top - you'll find that variation in the recipe below. Others chop the cucumber. I prefer the cucumber grated and mixed in.
If you are making these up for a party, you can make them ahead, leaving the crusts intact, stack them standing and wrap them with foil, then slide them back into the sandwich bread bag to freeze until needed. Thaw first, then trim and cut each sandwich into fourths before serving. A triple decker, made with three slices of bread per sandwich also makes a pretty presentation for a party also.
The butter is optional, but does help to provide a moisture barrier keeping the sandwiches from getting soggy, especially when making them ahead. You can eliminate that if you like, and you can also substitute non-fat cream cheese or neufchatel cheese if you wish to use it, but lower the fat. Transform this into a cucumber dip for vegetables, chips and crackers, by using the juice from the cucumber and some extra mayonnaise.
Here's how to make them.
Recipe: Cucumber Dill Tea Sandwiches©From the Kitchen of Deep South Dish
Prep time: 30 min | Yield: 12 to 48 sandwiches, depending on how you cut them
- 1 loaf of square topped, thin white bread
- Unsalted butter, softened at room temperature, optional
- 1 large or 2 medium cucumbers, peeled, seeded, grated, squeezed and patted dry
- 1 (8 ounce) cream cheese, softened at room temperature
- 1 tablespoon grated Vidalia onion
- 1 tablespoon of mayonnaise
- Kosher salt and white pepper, to taste
- 1/2 tablespoon of chopped fresh dill, plus more for garnish
Put a very thin layer of butter on each slice of bread. After grating the cucumber, place it into several layers of paper towels and squeeze out the excess liquid; repeat if needed. Mix the cucumber with all of the remaining ingredients well and spread between two slices of bread. Cut off crusts and cut into fourths or use a cookie or biscuit cutter to cut into rounds, reserving crusts for bread crumbs.
Sandwiches can also be made ahead and frozen whole. Cut the crusts off and slice into fourths after thawing.
Cook's Notes: Dress sandwiches with watercress if desired. Increase the mayonnaise and include the juices of the cucumber to transform this into a dip. Serve with an assortment of crudities, such as carrots, assorted sweet bell peppers, blanched broccoli and asparagus spears.
Variation: If you are serving a small amount of these for a ladies tea or brunch, a very pretty and classic southern presentation is to cut the bread into rounds as pictured above, but instead of adding the cucumber to the spread, slice them about 1/4-inch thick, either peeled or unpeeled.
If you use a fork to scrape along the rind or a peeler to peel away only sections of the cucumber it makes a very pretty edge for presentation. Mix up the cream cheese mixture and pipe a dab onto the bread, place a cucumber round on top, and pipe another dab of the cream cheese mixture on top. Garnish with tiny sprigs of dill. Gorgeous!
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