Cucumber Tea Sandwiches


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Cucumber Sandwiches

from Rhetta Walters, Charleston, SC, changed slightly by Jane smileys/smile.gif

Makes about 48 sandwiches (2” round)

1 medium cucumber (English or ‘burpless’ are best as they have few seeds)

8 oz. package cream cheese, at room temperature

1/4 cup mayonnaise

1/4 tsp. garlic powder

1/4 tsp. onion salt

dash Worcestershire Sauce

1 loaf bread, sliced (I always use the ‘wimpy’ white bread for this, like Wonder, or a seedless rye)

Garnish: thinly sliced pimento-stuff green olives or paprika

Score the cucumber lengthwise with a fork (decorative look), and slice very thin; put in ziploc bag and set aside. Combine cream cheese, mayonnaise, garlic powder, onion salt, Worcestershire, until blended well. Cut bread out into shapes desired (usually rounds or squares slightly larger than the diameter of the cucumber), making sure crust is not included. (I can usually get 3 rounds out of a slice of bread). Lightly spread cream cheese mixture on each round, then top with a cucumber slice. These can be layered in a shallow container, with waxed paper between layers, for a couple of hours. Before serving, top each cucumber sandwich with a slice of olive or dash of paprika.