Cucumber-Rye 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. Tea Party Recipes

Cucumber-Rye Tea Sandwiches
Photo: © Con Poulos
Active Time:
30 mins
Total Time:
45 mins
36 tea sandwiches


  • 1 large seedless cucumber (peeled and cut into 3-inch lengths)

  • 3 tablespoons cider vinegar

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon sugar

  • ½ teaspoon salt

  • 36 slices party rye (or 18 of rye bread)

  • 12 ounces cream cheese (softened)

  • 1 scallion (finely chopped)

  • 1 Persian cucumber (thinly sliced)

  • 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.

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