One of my favourite things to do on Sundays is to treat myself to afternoon tea. All those teas, sandwiches, scones and cookies, what better way to spend a Sunday? Ever since I visited Cardinal Tea Room in Montreal, I fell in love with everything about tea time. As you arrive, you are greeted by a simple red door, with stairs leading you to the second floor. As you take the final steps and reach the top, you look up to see an English-style room with high ceilings that is equal part cozy and elegant. The most impressive thing here (besides the food) is the amazing chandelier in the centre of the room.
Ever since the first time I’ve been to Cardinal, I’ve been obsessed with cucumber tea sandwiches. There’s something about the refreshing taste and simplicity of this sandwich that gets me every time. Since then I’ve tried to recreate my own version at home. I’ve discovered that to the kind of bread you use makes all the difference. I’ve tried it with Ezekiel bread and although it was good, it obviously didn’t have the same light flavour as my beloved Cardinal cucumber sandwich. Milk bread was the best option. I then loaded the cream cheese spread with herbs and it all came together. Serve it with a cup of your favourite tea (I particularly love Earl Grey) and you have the perfect Sunday afternoon lunch.
Herb & Cucumber Tea Sandwich
4 ounces light cream cheese
1/4 cup fresh dill, chopped
5 large mint leaves, chopped
1 tbsp fresh chives, chopped
Salt, to taste
4 slices milk bread
1. In a small bowl, combine the cream cheese, dill, mint, chives and salt. Spread 1 tbsp of the cream cheese on each slice of bread.
2. Slice the cucumber thinly and top half of the bread slices with the cucumbers. Top with the remaining slices (cheese-side down, of course).
3. Slice in half and serve with a side of hot tea.
Note: If you have a mandoline, this is a perfect time to use it. You’ll get perfectly thin slices that you can layer beautifully on your sandwich.
[All photos are my own and not to be used without permission]