Tea Sandwiches Recipe

Prepare cucumbers

If using regular cucumbers, peel in stripes and thinly slice into rounds. Place slices in a single layer on a paper towel, sprinkle with a pinch of salt, then top with another paper towel and gently press to remove excess moisture. Set aside.

Make dill spread

In a small bowl, combine 4 oz softened cream cheese, 1 tbsp softened unsalted butter, 2 tsp finely chopped fresh dill, 1 tsp lemon zest, 1 tsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Mix with a fork until smooth and spreadable. Taste and adjust salt, pepper, or lemon.

Assemble sandwiches

Lightly butter one side of each bread slice (this keeps bread from becoming soggy). Spread about 1 tablespoon of the dill cream cheese evenly over the unbuttered side of 6 slices. Arrange cucumber slices in a single layer over the spread (about 6–8 slices per sandwich depending on size). If using, add a few microgreens or baby arugula. Top with the remaining 6 bread slices, buttered side out.

Trim and serve

Press sandwiches lightly, then using a sharp knife, trim edges to remove crusts and cut each sandwich into 3 small triangles or 4 fingers (tea sandwich style). Chill for 10–15 minutes to firm up if desired. Serve immediately or keep covered and refrigerated up to 4 hours.

Make smoked salmon rillette

In a medium bowl, combine 8 oz coarsely chopped smoked salmon, 3 oz softened cream cheese, 1 tbsp softened unsalted butter, 1 tsp Dijon mustard, 1 tbsp chopped capers, 2 tsp chopped chives, 1 tsp lemon juice, and 1/2 tsp freshly ground black pepper. Use a fork to mash and fold the mixture until it is chunky but spreadable (you want some texture). Taste and adjust lemon, salt or pepper as needed (smoked salmon may already be salty; avoid adding extra salt unless needed).

Prepare bread and optional garnish

Lightly butter one side of each slice of rye or pumpernickel bread to prevent sogginess. If using cornichons or thin cucumber slices, drain and pat dry so they don’t release liquid into the sandwich.

Assemble rillette sandwiches

Spread about 1–1.5 tablespoons of the smoked salmon rillette over the unbuttered side of 6 bread slices. Top with a thin slice or two of cornichon or cucumber if using for crunch. Cap with remaining 6 bread slices, buttered side out.

Trim and chill

Gently press, trim crusts with a sharp knife, and cut each sandwich into 3 triangles or 4 fingers. For best texture, refrigerate assembled sandwiches for 15–20 minutes before serving. Keep covered and refrigerated up to 4 hours.