When our Chief Product Officer, Alejandro, is entertaining at his weekend house in Long Island, ease is key. His top tip? Forget the grill, and set your sights on an afternoon tea spread instead — get his cucumber sandwich recipe below.
“A few years back, my fiancé and I fixed up an old cottage on Long Island. Since then, Bellport has become our happy place. I love to garden — even though I can never remember the difference between ‘perennials' and ‘annuals’ — and I love to entertain. We’re blessed with two ah-mazing farm stands, so I usually pick up the fixings for some tasty party treats [at them].”
Makes 32 tea sandwiches
1 English cucumber
8oz cream cheese, softened
1/4 cup mayonnaise
1 minced fresh dill
1 minced fresh chives
1 lemon juice
1/4 garlic powder
1/4 kosher salt, plus more for sprinkling
16 slices high-quality soft white sandwich bread (about 1 loaf), crusts removed
Cracked black pepper, to taste
Peel alternating strips of the cucumber to create stripes. Slice it into thin rounds about 1/8 of an inch thick using a mandolin or sharp knife.
Place the cucumber slices on paper towels and sprinkle with coarse salt. Let rest for 15 to 30 minutes to extract the moisture. Pat dry with clean paper towels.
In the meantime, make the spread. In a medium bowl, use a handheld mixer to blend together the softened cream cheese, mayo, dill, chives, lemon juice, garlic powder and salt. Spread one side of each slice of bread with the herbed cream cheese.
Layer the cucumber slices over half of the bread slices. Season with fresh cracked black pepper to taste. Top with the remaining bread slices, cream cheese side down — at this point, you'll have eight large sandwiches.
Using a sharp chef’s knife (not a serrated one), cut each sandwich into quarters, pushing cleanly through the bread down to the bottom. Plate the 32 tea sandwiches and serve.
Photo captured by Alejandro’s best bud (and universally loved Team TS member), Michael Mangan.