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Cucumber Tea Sandwiches

Egg Salad Tea Sandwiches
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Serves 6 to 8| Hands-On Time: | Total Time:


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


  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.
October, 2006

Nutritional Information

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

Quick Tip

Light mayonaisse
The secret to a perfect tea sandwich isn't fancy ingredients; it's adherence to a basic framework. Start with thinly sliced bread, use just enough mayonnaise (a light coating on each slice of bread) to prevent sogginess, and exercise restraint when adding the filling (it's a tea sandwich, not a sub).

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.