A delightful trio of Southern-style tea sandwiches featuring cucumber, egg salad, and ham on soft bread.
# Ingredient List:
→ Cucumber Sandwiches
01 - 6 slices white sandwich bread, crusts removed
02 - 1/2 English cucumber, thinly sliced
03 - 2 tablespoons unsalted butter, softened
04 - 2 tablespoons cream cheese, softened
05 - 1 tablespoon fresh dill, chopped
06 - Pinch of salt and black pepper
→ Egg Salad Sandwiches
07 - 3 large eggs
08 - 3 tablespoons mayonnaise
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon fresh chives, minced
11 - 1/4 teaspoon salt
12 - 1/8 teaspoon black pepper
13 - 6 slices whole wheat bread, crusts removed
→ Ham Sandwiches
14 - 6 slices rye sandwich bread, crusts removed
15 - 3 ounces thinly sliced deli ham
16 - 2 tablespoons Dijon or honey mustard
17 - 2 tablespoons unsalted butter, softened
18 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Place eggs in a saucepan and cover with water. Bring to a rolling boil, then remove from heat, cover, and let stand for 10 minutes. Transfer eggs to cold water, cool completely, peel, and chop finely. Combine chopped eggs with mayonnaise, Dijon mustard, fresh chives, salt, and black pepper in a mixing bowl. Mix thoroughly until well combined and set aside.
02 - In a mixing bowl, stir together softened cream cheese, softened butter, chopped fresh dill, salt, and black pepper until evenly blended. Spread the mixture thinly and evenly on each slice of white bread. Arrange cucumber slices in a single layer on three bread slices. Top with remaining bread slices and press gently. Cut each assembled sandwich into two or three finger sandwich portions.
03 - Spread softened butter on one side of each rye bread slice. Apply Dijon or honey mustard over the butter on three slices. Layer thinly sliced deli ham evenly over the mustard and sprinkle with fresh chopped parsley. Top with remaining bread slices, press gently to secure, and cut each sandwich into two or three finger sandwich portions.
04 - Spread prepared egg salad mixture evenly over three whole wheat bread slices. Top with remaining whole wheat bread slices and press gently. Cut each assembled sandwich into two or three finger sandwich portions.
05 - Arrange all sandwich portions on a serving platter in an organized presentation. Cover the platter with a damp paper towel followed by plastic wrap to maintain freshness until serving time. Refrigerate if prepared in advance.
