Cucumber and tomato tea sandwiches

Time 30 minutes
Yields Serves 10 (makes 32 sandwiches)
Cucumber and tomato tea sandwiches
(Ken Hively / Los Angeles Times)

Mix together the cream cheese, pimentos, dill, 2 teaspoons chopped watercress leaves, lemon juice, salt and pepper.


Cut a slit from the center to the edge of each cucumber slice. Set the slices aside.


Spread a portion of the cream cheese mixture thinly over the white bread. Using a small, round cookie cutter, cut rounds roughly the size of the tomato slices from each piece of bread.


Place a slice of tomato on each round. Spoon the remaining cream cheese mixture in a piping bag with a star tip. Pipe a star about the size of a quarter in the center of each tomato slice.


Take each cucumber slice, grasp the corners next to the slit and twist in opposite directions to form a decorative spiral. Place one on each sandwich; add a sprig of watercress on the side. Repeat until all the sandwiches are assembled.

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