Since I was a teen I've loved making a batch of cucumber tea sandwiches for snacking with friends. This time I'm bringing them to a picnic! (I'm vaccinated don't worry) I didn't get a photo of the main batch but these are the extras that were made that I couldn't fit in the container.

Recipe is as follows:
8 oz Room Temperature Cream Cheese
2 TBS Dill
Juice and Zest of one Large Lemon
Salt and Pepper to taste
Butter (around 1 stick) [OPTIONAL]
1 Large Cucumber, thinly sliced
10 slices of bread of your choice (White, potato, and a soft whole grain all work nicely. I personally prefer potato)

1. Mix room temperature cream cheese with dill, lemon, and salt and pepper. Stir until well combined.
2. [Optional] Taking two slices of bread at a time, butter one side of each slice. The butter is to help the sandwiches from getting soggy.
3. Stack the two slices on each other, butter sides on the inside. Cut bread in to 4 slices, square or triangle.
4. Spread a little bit of the cream cheese mixture on the butter sides of the slices, then place a cucumber between the bread. Repeat for the rest of the bread.
5. Serve!
Bonus: If you want to just make a full sandwich you can do that too! They're delicious either way!

My thoughts: I really love the cream cheese mixture, the lemon goes really well with the cucumbers. The only thing I absolutely hate about making these is zesting. I really hate zesting lemons. It takes forever, hurts my wrist, and you have to be careful not to grate to the pulp. But... the intense flavor it packs in any dish makes it worth it. If you have the time and patience for it.