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Cucumber Tea Sandwiches

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

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.
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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