Cucumber Tea Sandwiches

Egg Salad Tea Sandwiches
Annie Schlecter
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Serves 6 to 8
preparation
10
minutes
cooking
10
minutes

Ingredients

2
English (seedless) cucumbers, ends trimmed
12
slices
white sandwich bread
6
ounces
whipped cream cheese
1 1/2
tablespoons
finely chopped fresh dill

Directions

  1. Cut each cucumber crosswise into 4 equal pieces. Thinly slice each cucumber piece lengthwise into strips.
  2. Place the bread slices on a work surface. Spread a thin layer of cream cheese onto each slice.
  3. Divide the cucumber and dill evenly among 6 of the slices (you may not need all the cucumber).
  4. Top with the remaining bread. Trim the crusts and cut into quarters.
September 2006

Nutritional Information

  • Per Serving
  • Calories 218
  • Fat 12 g
  • Sat Fat 6 g
  • Cholesterol 31 mg
  • Sodium 308 mg
  • Protein 6 g
  • Carbohydrate 23 g
  • Sugar 5 g
  • Fiber 2 g
  • Iron 1 mg
  • Calcium 111 mg
What does this mean? See Nutrition 101.

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