Cucumber Tea Sandwiches
- 12 slices whole wheat bread
- 1 package (8 ounces) cream cheese, softened
- 2 teaspoons fresh tarragon, finely chopped
- 2 teaspoons fresh dill, finely chopped
- 2 teaspoons lemon zest, finely grated
- 2 teaspoons fresh lemon juice
- salt and ground black pepper to taste
- 1-½ cups English cucumber, peeled, seeded and thinly sliced
- Trim the crusts of bread slices. Lightly toast in a 325°F oven, if desired. Set aside.
- Beat cream cheese until smooth and creamy. Beat in tarragon, dill, lemon zest, lemon juice, salt and pepper. Spread generously on one side of all bread slices.
- Set a slice of bread on a plate, cream cheese-side up. Arrange cucumber slices over cream cheese layer. Do not overlap cucumbers. Cover with another slice of bread, cream cheese-side down. Press lightly to adhere. Slice sandwich diagonally to from two triangles. Repeat with remaining bread, cream cheese mixture and cucumbers. Serve right away.
- If desired, top cucumber slices with very thin slices of lox or smoked turkey bacon.
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