1 packages light cream cheese, softened
1 loaves white sandwich bread
1 English cucumbers
1/4 cup chopped fresh dill
1 cups diced spring onion
1 tablespoons Worcestershire sauce
Salt & pepper to taste
I did these a little different than the traditional Tea Sandwiches you’re used to. I chose to chop & mix all the ingredients together to save time
1. Let the cream cheese soften.
2. Using the food processor finely dice some all, of your green herbs & veggies. This will keep the water from the cucumbers contained, which is an added bonus in making the cream cheese mixture more spreadable on the white bread.
3. In a large mixing bowl, add your diced greens, the Worcestershire sauce, salt, pepper & the softened cream cheese. Add a little water if necessary until the consistency is soft, creamy, and easy to spread (not too thin, otherwise it will soak through the bread).
4. Lay out slices of white bread, add a dollop of the mixture (about 3 tbsp per slice) to each slice. Spread to the edges in a thin layer & combine to make one sandwich.
Chill in the fridge until just before serving. Slice off crusts with an extremely sharp knife, cut in half & then half again to make four mini sandwiches.