To find out more about my Tea Party and find other delicious simple recipes read “How about a spot of tea?”
Cucumber Mint Tea Sandwich
I first made these at a dinner party as a quick hors d’oeuvre, they were such a hit I made them for a Mothers Day lunch I hosted. Chris has been asking me to make them for a while. He even try to create a quicker lighter version of his own, posted below. The original recipe is from Whats Cooking America
- 1/2 seedless cucumber, very thinly sliced (about 32 slices)
- 1/4 cup loosely packed fresh mint leaves, chopped fine
- 1/4 cup unsalted butter, room temperature
- 1/4 cup cream cheese, room temperature
- 16 slices best-quality white bread
- Salt to taste
Place cucumber slices between layers of paper towels to remove excess moisture, let sit overnight in the fridge or at least 1 hour. Don’t skip this step, unless you like soggy sandwiches.
Note- If you use a regular cucumber I suggest you peal it and remove the seeds. The seedless or English variety has a thinner skin and very tiny seeds.Use a mandolin to help slice the cucumber paper thin.
In a small bowl, combine mint, butter, and cream cheese; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down. Note– I only use about 1 ½ tsp on each slice of bread as the spread is very rich.
Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
Yields 8 whole sandwiches or 16 halves or 32 fourths.
Notes from Jule: I double the ingredients for the cream cheese mixture since we always want more later. This also makes a great stuffed cucumber, or spread for crackers. It never lasts more than a day in my house. For a variation instead of mint try fresh dill.
Want to be even fancier? Dip the edges in finely chopped onion, radish, dill, or curry.
Chris’s Quick and Light Cucumber Sandwiches
Use Rondele light Garlic and Herb spread instead f the cream cheese mixture, sprinkle with lemon pepper.
Egg Salad Sandwiches
- 3 boiled eggs Peeled and chopped
- 2 tble mayonnaise
- 1 tble dijon mustard
- Salt and pepper to taste
These couldn’t be easier. The measurements are just estimates; I would suggest adding only half the mayo and mustard, taste and add more if you like. An alternative is to use yellow mustard and 1 tsp of dill. Add 1 tsp of curry powder to make curry egg salad. To make the sandwiches look fancy cut into triangles and dip the edges in chopped dill, radishes, curry, or green onions.
I use an Egg Slicer, to quickly chop my eggs, slice width wise, turn and slice length wise. Such a cool gadget, supposedly it does mushrooms also. Viola! Diced eggs.
Hints on boiling an egg – I have seen several tips on Pinterest to make the perfect boiled egg that peals easily. I have tried several of them and haven’t had much success, the odds of getting a easy pealing egg were about 50/50 but with my method I have had much greater success. The secret you ask??? Use old eggs. I buy eggs in bulk after they have been in my fridge for 1-2 weeks I then boil up whatever remains.
Boiling is a great way to preserve eggs. My family loves pickled eggs so I often have a jar of these on the counter. They also make a great quick and easy snack in the morning or after work. The average egg is 100 calories, don’t eat the yolk and it is only 20 calories!
How I boil an egg– Place eggs in a large pot with water, you want them to have some room so they don’t knock together and crack each other. Once the water starts to boil turn off the heat and place a lid on the pot. Let sit for at least 15 minutes. I wait until the water is cool. Place in cold (ice) water if you need to peal immediately. If you can wait just place them in a bowl in the fridge. To peal, really crack that egg! Break its moma’s back, Crack that egg. Smack it against the sink several times, not to hard though just enough to crack the shell, then roll it between your hands to loosen up the shell. This method works about 80% the time and there have been several times I was able to pull the shell off in one long ribbon.
My mother used to make the grand kids pickle sandwiches. I think those were a pickle spear wrapped with a piece of lunch meet and held together with a fancy toothpick. These are not quite the same thing but I thought they would be kid friendly and turned out quite good.
- 4 slices of bread
- 2-3 slices kraft cheese (Singles)
- 6 sandwich sliced pickles (Also called stackers)
- Honey mustard (or mustard of your choice)
Put a very thin layer of mayo on 2 slices of bread and a thin layer of mustard on the other two. Place 1 slice of cheese on the mayo bread, depending on the slice of the bread you may need 1/2 a slice of cheese to cover the remainder. Cover cheese with 1 layer of sliced pickles top with a slice of mustard bread. Cut off crusts and cut into triangles. Optional – add a thin slice of lunch meat to the sandwich.