Cucumber Finger Sandwiches for Cotillion Afternoon Tea

These are the tastiest and easiest way I’ve found to quickly make 3 dozen finger sandwiches for Afternoon Tea at Cotillion. Enjoy!

Ingredients

• 24 slices of fresh white bread (normally a “giant” 24 oz. loaf will do)
• 1.5-2 English seedless cucumbers, thinly sliced
• 12 ounces cream cheese (1.5 8-oz bricks), softened
• 1/3 cup mayonnaise
• 1.5 tablespoons minced fresh dill (or 1/2 tablespoon of dried dill)
• 1.5 tablespoons lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• black pepper to taste

Directions

1. Stir together cream cheese, mayo, and seasonings until well blended (you could do this step ahead of time, store mixture in fridge, and let soften again before making the sandwiches).
2. Thinly slice the cucumbers and pat dry. If you’re using the English cucumbers the skin is so thin you don’t even have to peel them.
3. Spread a very thin layer of the cream cheese mixture on every slice of bread (about 1/2 tbsp per slice).
4. Spread the cucumbers in a single layer on half the slices and make sandwiches.
5. Using a sharp chef knife, cut off the edges then cut each sandwich into three “fingers.”
6. Store in an airtight container and serve ASAP or within 12-24 hours.