Simple, classic cucumber tea sandwiches with cream cheese, Duke’s mayo, and fresh herbs—easy to make and even easier to love.

—Recipes by Chef Steph

INGREDIENTS:
• 8 ounces softened cream cheese
• ⅓ cup Duke’s mayonnaise (don’t doubt me on this)
• 1 large cucumber, peeled, seeded, and finely diced (English cucumber is preferred)
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 tablespoon fresh chives, chopped
• Sliced white sandwich bread, about 16 slices
• Sprigs of parsley for garnish (optional but do it…you’re fancy like that.)

DIRECTIONS:
1. Prepare the Spread: In a medium bowl, blend together the softened cream cheese and mayonnaise until completely smooth.
2. Add Flavor: Stir in the garlic powder, salt, pepper, and chopped chives.
3. Spread the Bread: Spread the cream cheese mixture generously on 8 slices of sandwich bread.
4. Assemble the Sandwich: Layer the cucumbers evenly onto the spread-covered bread slices.
5. Finish the Sandwich: Top the cucumbers with the remaining bread slices.
6. Optional Garnishes & Cutting: Garnish with fresh parsley sprigs. For a traditional look, trim the crusts and cut each sandwich into triangles or rectangles.

Chef's Tip:

To prevent soggy sandwiches, consider salting and draining the cucumber slices before adding them to the sandwiches.