Thursday, August 18, 2011

a twist on the tea sandwich

Cucumber & cream cheese tea sandwiches seem to be a norm... they also seem very boring to me.  I like to use Hungarian "pickled" cucumbers and cream cheese spiked with dill, it makes for a tastier bite.  Pumpernickel bread adds visual appeal and a mellow flavor to balance the sweet, tangy cucumbers and aromatic dill.

1 loaf Pumpernickel Bread [about 16 slices]
1- 8 ounce package cream cheese, room temperature
3 Tbsp fresh, chopped Dill
1/2 Cup Hungarian Cucumber Salad, drained

1. First, set up a colander or fine mesh sieve over a bowl and drain the excess liquid from your cucumbers. No one likes a soggy sandwich, especially not proper ladies at a tea party.
2. While the cucumbers are draining whip together the chopped dill and cream cheese. Make sure the dill is fully incorporated and that there aren't full pockets of herb stashed in the cream cheese.
3. Spread a thin layer of cream cheese on each slice of pumpernickel.
4. Distribute a single layer of cucumber slices over every other slice of cream-cheesed bread [there should be half as many slices of bread with cucumbers on it as there are slices with cream cheese]
5. Complete the sandwich-making process by layering the cream-cheese only slices of bread, cream cheese-side down, over the cucumbered bread.
6. Remove the crusts from each sandwich. Cut each crustless sandwich in half and then cut the resulting halves in half again, this time on the diagonal, to make triangles.
7. Arrange on a platter and serve!

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