Recipes Lunch Sandwiches + Wraps Cucumber-Rye Tea Sandwiches Be the first to rate & review! 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 By Martha Hall Foose Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 30 mins Total Time: 45 mins Yield: 36 tea sandwiches Ingredients 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 Directions 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. 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. 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. Rate it Print