Cucumber-Rye Tea Sandwiches

Cucumber-Rye Tea Sandwiches Recipe
Photo: Con Poulos
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.


Makes 36 tea sandwiches
Total time: 45 Minutes

Recipe from

Food & Wine

Recipe Time

Active: 30 Minutes
Total: 45 Minutes


1 large seedless cucumber, peeled and cut into 3-inch lengths
3 tablespoons cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon sugar
1/2 teaspoon salt
36 slices party rye, or 18 slices of rye bread
12 ounces cream cheese, softened
1 scallion, finely chopped
1 Persian cucumber, thinly sliced
Freshly ground black pepper


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.

Martha Hall Foose,

Food & Wine

August 2011
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