Creamy Cucumber Dill Tea Sandwich is a perfect addition to your afternoon tea or as a snack. I like making it smaller and feel fancy. The sandwich layers are bread with honey mustard butter, a yogurt cream cheese seasoned filling, and thin cucumbers. All the flavors just work beautifully together and it is an explosion in every bite, trust me! An added bonus? It barely takes any effort except for hanging the yogurt. This is a delicious sandwich to take on picnics as well.

Happy Cooking!

Servings: About 15-18 sandwiches

Prep Time: 4-6 hours

Cooking Time: 15 mins

Total Time: 10 hours

Ingredients: 

• 9-10 slices white/butter Bread

• 1-2 very thinly sliced seedless peeled cucumber

• 3 oz Cream cheese

• 1/2 cup yogurt into Hung yogurt; check notes

• 1.5 tbsp chopped dill

• 1.5 tbsp chopped chives

• 1 green chili finely chopped; optional

• 1/4-1/2 tsp Salt as per taste

• 1/8 Pepper

• 1/8 tsp black salt

• 1/2 tsp garlic powder

• 2-3 tbsp softened butter

• 1 tsp mustard

• 1/2 tsp honey

Directions: 

1. Slice the cucumber into very thin slices.

2. In a bowl whisk butter, mustard, and honey. Keep aside.

3. In another bowl, add cream cheese and whisk it till smooth.

4. Add hung yogurt, chopped chives, dill, chili, salt, pepper, black salt, garlic powder, and mix it together gently. Do not whisk it too much otherwise, it can deflate and become less creamy. Keep aside.

5. Cut the crusts off the bread. Sprinkle some water over the bread slice and roll it out thinner.

6. Cut it into the size you like. I cut into small circles.

7. Spread some butter on one side of each bread slice. Spread some of the yogurt mixtures over the butter on half of the slices.

8. Place cucumbers over the yogurt mixture and sandwich it with a buttered slice of bread. I used 3/4 slices per sandwich.

9. Dampen a cheesecloth and rinse it well. Cover the sandwiches with the cheesecloth and let them chill in the fridge for 1 hour.

10. Decorate and serve. I made very thin horizontal slices of cucumbers using a vegetable peeler. I put 2-3 together to make a ruffle and top it on each sandwich.

Notes/Tips:

• Hung curd- Place yogurt in a cheesecloth and twist it up in a bundle and place it over a strainer. Place it over a bowl to collect all the liquid- It is called whey and is very healthy which you can use in smoothies, curries, and more. Ideally, let it be in the cheesecloth for 3-4 hours to overnight so that all the liquid is out. You need thick hung curd for this recipe. You can also use greek yogurt which is good hung in 2-3 hours also and does not need overnight hanging.

• DO NOT OVER-MIX! Do not mix after putting in every ingredient. Just dump them all in and mix. This helps keep it thick.

• Make sure you dampen the cheesecloth, this helps from the sandwiches drying out.

• Use soft bread and something that won’t dry out. Do not roll it out very thin but it needs to be a little thinner so that it can melt in your bite.

• The mustard is not overpowering but just balances the flavors perfectly.

• Use seedless cucumbers and make sure the slices are very thin.

• You can make the sandwich in any size you like, including full size. For afternoon tea, it is traditionally made small.