CUCUMBER MINT TEA SANDWICHES
Make and share this Cucumber Mint Tea Sandwiches recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place cucumber slices between layers of paper towels to remove excess moisture.
- In a small bowl, combine the mint, butter, and cream cheese; spread on one side of each slice of bread. Lay the cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down.
- Gently cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
- Makes 8 whole sandwiches, or 16 halves, or 32 fourths.
LEMON CUCUMBER TEA SANDWICHES WITH MINTY MAYONNAISE (OR HUMMUS)
I replaced standard cucumbers with lemon cucumbers from our garden! Adapted from ichef.com with a nod and hat doff to another site (grouprecipes.com) for the hummus idea. If you dislike mint, try another fresh herb: basil is always an excellent choice, lovage, salad burnet or good ol' parsley. For a more substantial meal, add greens-arugula, baby spinach, loose leaf lettuce; perhaps some finely minced shallots, heirloom toms, ad infinitum...
Provided by COOKGIRl
Categories Lunch/Snacks
Time 20m
Yield 16 tea sandwiches
Number Of Ingredients 10
Steps:
- Note: If you have concerns about the raw egg yolk, use a good quality store bought mayonnaise or substitute cream cheese (softened). For a vegan version, replace the mayonnaise with hummus or a mayo' substitute: Recipe #754 for example.
- Minty Mayonnaise: in a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint.
- With motor running, add the oil in a slow steady stream and blend until emulsified. Season to taste with salt and pepper and transfer to a bowl.
- Tea Sandwiches: Spread each slice of bread generously on one side with the mayonnaise.
- On half the slices, arrange an even layer of lemon cucumber slices. Top with remaining bread slices.
- Cut each sandwich into quarters before serving.
CUCUMBER AND LEMONY DILL CREAM CHEESE TEA SANDWICHES
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 12 tea sandwiches
Number Of Ingredients 6
Steps:
- In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Season the mixture with salt and pepper.
- Lay the slices of bread on your work service and distribute the cream cheese evenly among each slice, spreading into a thin layer. Arrange the cucumber slices in rows over 3 slices of the bread. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich. Serve immediately.
ENGLISH TEA CUCUMBER SANDWICHES
A refreshing and delicious sandwich. Depending on the way you cut the bread, these can be made as appetizers or a simple lunch time sandwich.
Provided by NJS36
Categories Main Dish Recipes Sandwich Recipes
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
- Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
- Spread cream cheese mixture evenly on one side of each bread slice.
- Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
- Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.
Nutrition Facts : Calories 201.6 calories, Carbohydrate 20.5 g, Cholesterol 22.3 mg, Fat 11.4 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 4.9 g, Sodium 396.5 mg, Sugar 2 g
MINTED RADISH TEA SANDWICHES WITH LEMON MAYONNAISE
Categories Sandwich Mustard No-Cook Vegetarian Quick & Easy Kentucky Derby Buffet Mayonnaise Lemon Mint Radish Spring Chill Sour Cream Gourmet
Yield Makes 24 tea sandwiches
Number Of Ingredients 8
Steps:
- In a small bowl stir together mayonnaisse, sour cream, zest, mustard, lemon juice, and salt and pepper to taste.
- Spread bread generously with lemon mayonnaise. Top half of slices with a layer of mint and top mint with overlapping rows of radish. Top radish with remaining bread and press together gently. Trim crusts and cut sandwiches in half diagonally. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.
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