Cucumber tea sandwiches are fresh, creamy, charmingly small, and somehow taste better because the crusts are gone.

Pair them with No. 18 Hazelnut, Chocolate & Lavender for a more traditional black tea and cream vibe or No. 17 Chamomile, Orange, Honey & Cinnamon for lighter more delicate herbal flavor.

Here is the recipe.

Ingredients:

• 1 English Cucumber: Thinly sliced
• 8 oz Cream Cheese: Softened 
• Herbs: 2 tsp Minced dill & 1 tsp chives
• 3 tbsp Mayonnaise 
• 1 loaf Soft white sandwich bread crusts cut off

How to make:

1. Slice, Salt & Drain Cucumber: Cut cucumber into 1/8 inch slices, place cucumber in a strainer over bowl and toss with kosher salt. Let sit for 30 mins to pull out moister. Pat dry.
2. Mix Spread: Combine cream cheese, mayonnaises, dill and chives in a bowl.
3. Assemble Sandwiches: Spread cream cheese mixture on two slices of bread, place one layer of cucumber on a slice of bread. Place the other slice on top.
4. Cut sandwiches into triangles.