Cucumber Tea Sandwiches
Serves 6 to 8|
Hands-On Time:
10m
|
Total Time:
10m
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
- Cut each cucumber crosswise into 4 equal pieces. Thinly slice each cucumber piece lengthwise into strips.
- Place the bread slices on a work surface. Spread a thin layer of cream cheese onto each slice.
- Divide the cucumber and dill evenly among 6 of the slices (you may not need all the cucumber).
- Top with the remaining bread. Trim the crusts and cut into quarters.
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
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).
Top Searches in Food & Recipes
- 1 Chicken
- 2. Slow-Cooker
- 3. Salmon
- 4. Quiche
- 5. Salad
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Sugar Snap Peas
Crisp, sweet sugar snap peas are eaten pod and all. Like all legumes, they’re a good source of protein.
