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Cucumber-Rye Tea Sandwiches
© Con Poulos

Cucumber-Rye Tea Sandwiches

  • ACTIVE: 30 MIN
  • 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.

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  1. 1 large seedless cucumber, peeled and cut into 3-inch lengths
  2. 3 tablespoons cider vinegar
  3. 1 tablespoon fresh lemon juice
  4. 1 tablespoon sugar
  5. 1/2 teaspoon salt
  6. 36 slices of party rye or 18 slices of rye bread
  7. 12 ounces cream cheese, softened
  8. 1 scallion, finely chopped
  9. 1 Persian cucumber, thinly sliced
  10. Freshly ground black pepper
  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.