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Cucumber-Rye Tea Sandwiches

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  • Servings: Makes 36 tea sandwiches

Little slices of party rye are a Southern favorite for tea sandwiches: "You don't see regular rye down here every day," Martha Hall Foose says. If party rye isn't available, use a cookie cutter to create rounds from regular bread slices.

 

slideshow  Tea Party Recipes

 

KEY: Cocktail Party, Graduation Party, Mother's Day, New Year's Eve, American, Southern/Soul Food, Appetizers/starters, Sandwiches, Fast, No-Cook, Vegetarian, Afternoon Tea

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Ingredients

  • 1 large seedless cucumber, peeled and cut into 3-inch lengths
  • 3 tablespoons cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 36 slices of party rye or 18 slices of rye bread
  • 12 ounces cream cheese, softened
  • 1 scallion, finely chopped
  • 1 Persian cucumber, thinly sliced
  • Freshly ground black pepper

How to make this recipe

  1. Using a box grater, coarsely grate the cucumber lengthwise, stopping when you get to the seedy center. Transfer the cucumber to a bowl and stir in the vinegar, lemon juice, sugar and salt. Let stand for 15 minutes.
  2. If using rye bread slices, use a 2-inch-round cookie cutter to cut out 36 rounds from the bread. Cover with a slightly damp towel.
  3. Transfer the grated cucumber to a colander to drain; squeeze out the excess liquid. Return it to the bowl and stir in the cream cheese and scallion. Spread the cucumber cream cheese on the bread rounds, top each with a Persian cucumber slice and arrange on a platter. Sprinkle with pepper and serve.

Make Ahead

The cucumber cream cheese can be refrigerated overnight. Return to room temperature before spreading.

Contributed By Photo © Con Poulos Published August 2011

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