Cucumber Tea Sandwiches

Published: August 28th, 2013 |

Afternoon tea or a quick snack—you pick.

A lesson for all your sandwich-making quests: When you make them open-faced, you technically get to eat more! Enjoy these high tea-inspired snacks with some iced green tea or a hot herbal brew. They pack filling protein and good fat from the tangy cashew dill spread, and that refreshing cuke taste we all know so well.

Cucumber Tea Sandwiches
Makes 4 mini sandwiches
Serves 1

1 small cucumber, any variety
4 slices mini rye bread

For the Cashew Dill Spread:
1 cup raw cashews
1 tablespoon + 1 teaspoon fresh dill
2 tablespoons lemon juice
Salt and black pepper to taste
¼ cup lukewarm water


  1. In a large, covered bowl: Soak the cashews in 2 cups hot water for at least one hour or overnight.
  2. Drain, rinse, and put cashews in a food processor. Add lemon juice and ¼ cup water and blend until reaching a creamy texture (approximately 30 seconds). Add the dill, salt, and pepper and blend until combined well (around 10 seconds).
  3. Transfer cashew spread to an airtight container and chill for 30 minutes to one hour.
  4. Spread each mini rye bread with a pat of the cashew mixture, top with 2-3 thinly sliced cucumbers, and garnish with dill.

Quick Trick: In a hurry? Us too. Cool off the cashew spread in the freezer for 5 minutes then transfer it to the fridge as you prep the sandwiches.

Nutrition information (4 pieces): 214.3 calories, 9.4 g fat (1.6 g sat fat), 7 g protein, 27 g carb, 3.4 g fiber, 312 mg sodium

Related Links::
3 Healthy Sauces and Spreads
Neat Ways to Use Nuts
Stay Cool, A La Cucumber

Keywords: nutrition, recipes, snacks