Sandwiches and Burgers
Tennis is one of those poshy sports in which etiquette and decorum always matter. As a result, we can’t help but associate the sport with bite-size, gourmet hors d’oeuvres. And boy do these little cucumber tea sandwiches fit the bill.
Vegetarian-friendly, these babies are easy to make and stack. “Serve” open-faced or piled high in club-sandwich format. We won’t judge.
1 small–medium-sized cucumber, thinly sliced into rounds (we prefer to keep the skin on, but either way works)
Freshly ground black pepper, to taste
1 ½ cups cream cheese (or stracchino cheese if you can find it)
½ small bunch dill, finely chopped
Small bunch chives, snipped or minced into bits
9–10 thin slices whole wheat bread, cut into squares just slightly larger than the diameter of the cucumber slices
After you have finished slicing the cucumbers, lay them on a paper towel and then top with another paper towel for a couple minutes to dry them a bit.
In a food processor, combine your dill, several sprinkles of black pepper, cheese, and most of the chives.
Begin assembly. First, start with one piece of the bread you sliced. Spread some of the cheese mixture on it, then top with 2 cuc slices stacked atop each other. If you want to keep your sandwiches open-faced, sprinkle with chives and move to Step 5.
If you want a club-sandwich serving style rather than open-faced, repeat Step 3 until you have a three-layered club (three slices of bread). On the top bread slice, place a tiny dollop of cheese in the center and then top with a single cucumber slice. Sprinkle with some chives.
Repeat this until you have used up all your ingredients and have several little cuc sandwiches!
Serve with a chilled glass of champagne and enjoy!