Lemon Dill Cucumber Tea Sandwich Recipe
Our Lemon Dill Cucumber Tea Sandwich Recipe is easy to make but looks lovely and eye-catching on the plate. It’s the perfect combination of the classic dill tea sandwich with a fresh lemon twist! Brighten up these winter days with a splash of color during your next teatime at home!
We recommend pairing this recipe with Margaret’s Hope Darjeeling traditional black tea (scroll past the recipe to see additional tea recommendations).
Lemon Dill Cucumber Tea Sandwich
Prep Time: 25 min.
Makes 8 – 10 open-faced sandwiches
- 1 stick (½ cup) butter, softened
- ½ tsp. dried dill
- ¼ tsp. salt
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- 1/8 tsp. all-purpose seasoning
- pinch black pepper
- zest of one lemon
- white bread, frozen
- sea salt
- Combine butter with the spices and lemon zest in a bowl, mixing well. Set aside.
- Slice your cucumber into thin 1/8-inch rounds. Slice a few, very thin slices of lemon; take out any seeds and cut into very tiny wedges.
- To assemble, spread a nice layer of dill butter on a slice of frozen bread (using frozen bread keeps the sandwiches from getting messy while assembling). Use a flower-shaped cookie cutter and cut out the sandwich.
- Place a cucumber and a tiny lemon wedge on top of the sandwich.
- Keep sandwiches in a sealed container in the refrigerator until ready to serve.
- Right before serving, lightly sprinkle sea salt on the tops of the sandwiches.
- When assembling, you don’t have to cover the slice of bread completely with dill butter because there will be a lot of excess after stamping out the flower shape.
- Gluten free bread, rice crackers, or even cucumber wedges can replace the white bread, if desired.
We recommend you serve this afternoon tea recipe with the following loose leaf teas.