My F&W
quick save (...)
Cucumber-Rye Tea Sandwiches
© Con Poulos

Cucumber-Rye Tea Sandwiches

  • ACTIVE: 30 MIN
  • SERVINGS: Makes 36 tea sandwiches
  • FAST

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.

  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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.