English Cucumber Sandwiches
Cucumber Sandwiches are quintessential tea party fair–the perfect little nibble that’s light, fresh, and airy. They can be served in many different shapes, but they are always small finger food, made with thinly sliced cucumbers, a tangy herb spread, on soft, crustless bread.
These little sandwiches date all the back to the 1800’s when afternoon tea was first introduced in England, and only served by the wealthy. They originally consisted of buttered bread and cucumber - that’s it. Then the fabulous Southern ladies in the United States discovered them and took these sandwiches up a notch with an herbed cream cheese spread. Today they’re popular at all types of gatherings, and for good reason - they’re inexpensive, easy to make, easy to eat, light, and delicious！
1 package (8 ounces) cream cheese, softened
¼ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon onion salt
Worcester sauce to taste
1 pound sliced bread, peeled
1 pinch lemon pepper
Put the cucumbers into the Geedel rotary cheese grater fitted with a slicing knife and turn the handle for about a minute to get a plate of cucumber slices
Use kitchen paper to absorb the juice from the surface of the cucumber
In a bowl combine cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce until smooth.
Spread cream cheese mixture evenly over one side of each bread slice.
Spread cucumber slices over sliced bread; sprinkle cucumbers with lemon pepper.
Spread the other half of the bread slices evenly over the cucumbers for sandwiches; cut into triangles.