Sándwiches de pepino y queso de cabra para el té, frescos y sabrosos

Ingredientes

• Soft goat cheese (chèvre), 6 oz, room temperature
• Plain Greek yogurt or cream cheese, 2–3 tbsp (to lighten and smooth)
• English cucumber, thinly sliced
• Fresh dill and/or chives, finely chopped
• Lemon zest and a squeeze of lemon juice
• Good sandwich bread (soft white, brioche, or whole wheat), crusts optional
• Unsalted butter, very soft (optional, for a moisture barrier)
• Kosher salt and black pepper
• Flaky sea salt (optional, for finishing)

Preparación

1. 1

   Make the spread: In a bowl, mix goat cheese with yogurt or cream cheese until smooth. Stir in lemon zest, 1–2 teaspoons lemon juice, dill or chives, a pinch of salt, and pepper.

2. 2

   Prep the cucumbers: Slice cucumbers very thin. Lay them on a paper towel and lightly salt. Let sit 5–10 minutes, then pat dry. This keeps your sandwiches from getting soggy.

3. 3

   Prep the bread: If you like, trim crusts for a classic tea-sandwich look. For extra freshness insurance, lightly butter one side of each slice.

4. 4

   Assemble: Spread a generous layer of goat cheese mixture on the bread. Shingle cucumber slices evenly over half the slices. Sprinkle with a touch of pepper and flaky salt if using.

5. 5

   Close and cut: Top with the remaining bread (cheese side down). Press gently. Cut into neat rectangles or triangles with a sharp, serrated knife.

6. 6

   Garnish: Dot the tops with a few minced chives or a tiny dill sprig for a pretty finish.