We gave the classic cucumber tea sandwich a kicky upgrade courtesy of a bright, bold cilantro chutney. The puckery green sauce gets a hit of acid from lemon juice, and aromatic, vegetal flavor from jalapeño and garlic. The herbaceous punch it brings to the dainty little sandwiches puts the rich cream cheese spread into balance and adds a bit of flair. Anti cilantro? Swap in parsley, mint, or any combination of delicate fresh herbs you do like.

If you’re worried about the chile spice, you can remove the seeds—but if you’re up for a bit of heat, just toss everything for the chutney into a blender and set to purée. You’ll have more than you need for a single sandwich, which gives you two options: make more sandwiches or use the remaining sauce as an accompaniment or component in a dressing or marinade.

We call for whipped cream cheese here, which is far easier to swoosh onto a slice of white bread than the standard brick; if you only have the regular stuff on hand, let it come to room temperature to keep the pieces of bread from tearing. We also call for an English cucumber, which is less prone to getting soggy than conventional varieties. We recommend stacking the cucumbers in thin slices for the best textural experience (just don’t forget to season them). Making a lot of sandwiches? Pull out your mandolin to make quick work of uniform, thinly sliced cucumbers.