Cucumber Tea Sandwiches with Mint-Chile Butter

Use this recipe as a template, and customize according to your preferences. Try adding watercress, baby lettuce greens, or thinly sliced poached chicken breast.


12 servings (serving size: 2 sandwich quarters)

Recipe from

Cooking Light

Nutritional 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


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


Combine first 4 ingredients, stirring until well combined.

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.