It was a quiet day.
Not sad. Not slow. Just… quiet. The kind of morning that smells like clean counters and clipped herbs.
Mae was drawing flowers with her headphones in. I was staring at the chives like they might tell me what to do next.
I hadn’t planned on sandwiches. But there they were—soft bread, a tub of cream cheese, and two shy cucumbers in the crisper.
Martha calls these tea sandwiches.
I didn’t make tea.
But I felt calm. And that’s close enough.
What the Original Looked Like
Her version is delicate and green.
Vegan cream cheese, softened and mixed with chives, parsley, tarragon. Thin slices of cucumber layered like scales on soft white or pumpernickel bread.
She trims the crusts. Cuts them into fingers or triangles.
Sprinkles the edge with more chives—like a whisper of something floral.
It’s not flashy. It’s not even lunch.
It’s a moment. A pause. A breath between heavier things.
What I Did Differently
Used regular cream cheese, because it’s what I had.
Swapped tarragon for dill—because I missed the smell.
Didn’t bother trimming every crust. Left a few edges rough. They still tasted like softness.
The Way It Happened in My Kitchen
The cream cheese softened on the counter while I cleaned the sink.
Chives got stuck to my fingers. Dill filled the room fast.
I spread it all slow, like I was frosting something sacred. The cucumbers lined up neatly without being told. I didn’t rush. I didn’t talk.
Mae came in, took one triangle, and walked out again.
Didn’t even ask what it was. Just said, “Mmm.”
That felt like enough.
A Few Things I Learned While I Sliced
Herbs don’t need to shout to be heard.
Cucumbers don’t need dressing—they just need company.
Some days, lunch should feel like a nap.
What I Did With the Extras
Ate three standing up.
Wrapped the rest in wax paper and left them on the porch swing for Mae’s friend.
They texted “softest thing I’ve ever eaten.”
I saved that message.
Would I Make It Again?
Yes.
On days that don’t ask much from me. Or when I want to ask less of the day.
That’s As Much As I Remember
The board smelled like dill. The knife stayed clean.
And for twenty minutes, everything was quiet in the best possible way.
If you want something else green and still, I did Martha’s spring pea risotto once while it rained. It was like breathing with a spoon.
FAQs
absolutely. that’s what I did. just let it soften first.
no. pick one or two you love. mine was chive and dill. parsley’s nice too.
anything soft and thin. white, pumpernickel, rye. just don’t let it fight the filling.
not too far ahead. maybe an hour, wrapped well. any longer and the bread gets weepy.
nope. unless you want to. crusts don’t ruin a thing.
Martha Stewart’s Cucumber Tea Sandwiches – Nell’s Version
Description
Soft, crisp, and barely there. Like a compliment whispered through leaves.
Ingredients
Instructions
- Make the herbed cream cheese. in a small bowl, mix the softened cream cheese with chives, parsley, and dill or tarragon. season with salt and pepper. stir until smooth and speckled.
- Spread the mixture. lay out the bread. spread each slice with about 1 tablespoon of the herb cheese. go to the edges. let it feel complete.
- Layer the cucumbers. on half the bread, overlap cucumber slices in tidy rows. sprinkle with salt and pepper. not too much.
- Close the sandwiches. place the remaining bread slices on top, cream cheese side down. press gently.
- Cut with care. trim crusts if you want. slice into triangles or fingers. don’t rush. let the shape match the mood.
- Garnish and serve. dip one edge of each sandwich in chopped chives if you feel like it. serve fresh. serve quiet.