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Cucumber Tea Sandwiches with Mint-Chile Butter

Yield 12 servings (serving size: 2 sandwich quarters)
Use this recipe as a template, and customize according to your preferences. Try adding watercress, baby lettuce greens, or thinly sliced poached chicken breast.

Ingredients

  • 6 tablespoons butter, softened
  • 3 tablespoons chopped fresh mint
  • 1/4 teaspoon salt
  • 1 serrano chile, seeded and finely chopped
  • 12 (1-ounce) slices white sandwich bread
  • 1 1/2 cups thinly sliced English cucumber
  • 1 tablespoon fresh lime juice

Nutrition Information

  • calories 89
  • caloriesfromfat 63 %
  • fat 6.2 g
  • satfat 3.6 g
  • monofat 1.5 g
  • polyfat 0.2 g
  • protein 1.2 g
  • carbohydrate 7.9 g
  • fiber 0.4 g
  • cholesterol 15 mg
  • iron 0.4 mg
  • sodium 163 mg
  • calcium 25 mg

How to Make It

  1. Combine first 4 ingredients, stirring until well combined.

  2. Trim crusts from bread; discard crusts. Spread each bread slice with about 1 1/2 teaspoons butter mixture. Place cucumber in a small bowl, and drizzle with lime juice; toss to coat. Arrange cucumber slices in an even layer over buttered sides of 6 bread slices; top with remaining bread slices, buttered side down. Cut sandwiches diagonally into quarters.