May 1, 2020
The first day of May calls for a refreshing Springtime lunch! Plus I bought too many cucumbers at the orchard. My friends and I used to take turns hosting lunches at each other's houses and these tea sandwiches were perfect for them. I am missing my friends and our special lunches together. But at least I can still have these tea sandwiches.
1/2 cup cream cheese, softened
1 tbsp mayonnaise
3/4 tsp dry salad dressing mix (Ranch or Italian)
1 tbsp fresh dill, chopped
English cucumber, sliced thin
Bread, crusts cut off
Optional: fresh pea shoots or watercress
1. Mix together the cream cheese, mayo, dressing mix and dill in a bowl.
2. Spread cream cheese mixture onto two slices of bread.
3. Top with a thin layer of cucumbers and pea shoots or watercress on one of the slices of bread.
4. Place the other piece of bread on top and cut into soldiers or triangle shapes and enjoy this taste of Spring!
Note: I never cut the crusts off of PBJs but I ALWAYS do with tea sandwiches. Just save the crusts in a bag because I am making breakfast with those tomorrow.