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Cucumber Tea Sandwiches Recipe

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My children wanted to plant a garden, and we ended up with buckets of cucumbers. When I tired of making pickles, I came up with these pretty, little sandwiches. We made 200 of them for a family gathering, and everyone wanted the recipe. —Kimberly Smith Brighton, Tennessee

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Cucumber Tea Sandwiches Recipe

Prep: 30 min. + chilling

Yield: 24 Servings

30 30

Ingredients

1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
1 tablespoon snipped fresh dill
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
2 large cucumbers, seeded and chopped
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
1/4 cup pimiento-stuffed olives, chopped
1/4 cup minced fresh parsley
12 slices whole wheat bread
Cucumber slices and fresh dill sprigs, optional

Directions

In a small bowl, combine the first eight ingredients; beat until blended. Stir in the cucumbers, red pepper, onion, olives and parsley. Cover and refrigerate for up to 2 hours.
Remove crusts from bread; cut each slice into four triangles. Spread with cream cheese mixture. Garnish with cucumber slices and dill sprigs if desired. Yield: 4 dozen.

Originally published as Cucumber Tea Sandwiches in Taste of Home June/July 2007, p27

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Reviews for Cucumber Tea Sandwiches (1)

Cucumber Tea Sandwiches

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Reviewed on Aug. 15, 2008 by keverwann

I left out the pimiento-stuffed olives and dill and replaced the sweet red pepper with green onion tops. They still turned out yummy; particularly on homemade wheat bread!