This sandwich is quick and easy to make and looks lovely on the plate. Gluten-free bread, rice crackers, or even cucumber wedges can replace the white bread, if desired. “It’s the perfect combination of the classic dill tea sandwich with a fresh lemon twist,” Mary Alice Higbie says. She recommends pairing with the St. James’s Margaret’s Hope Darjeeling traditional black tea or Charleston Green tea.

1 stick (½ cup) butter, softened

½ teaspoon dried dill

¼ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon onion powder

⅛ teaspoon all-purpose seasoning

Pinch of black pepper

Zest of one lemon

1 large cucumber

Sliced white bread, frozen

1 lemon

Sea salt

Makes 8–10 open-faced sandwiches

  1. Combine butter with the dill, salt, spices, pepper, and lemon zest in a bowl, mixing well. Set aside.
  2. Slice your cucumber into thin 1/8-inch rounds. Slice a few very thin slices of lemon; take out any seeds and cut into very tiny wedges.
  3. To assemble, spread a nice layer of dill butter on a slice of frozen bread (using frozen bread keeps the sandwiches from getting messy). Using a flower-shaped cookie cutter, cut out the sandwich. When assembling, you don’t have to cover the slice of bread completely with dill butter, because there will be a lot of excess after stamping out the flower shape.
  4. Place a cucumber slice and a tiny lemon wedge on top of the sandwich.
  5. Keep sandwiches in a sealed container in the refrigerator until ready to serve. (Make sure they are completely defrosted.)
  6. Right before serving, lightly sprinkle sea salt on the tops of the sandwiches.

Read more: This recipe originally appeared in "Tea Cozy" by Chef Johnny Vee.