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.

Yield: 12 servings (serving size: 2 sandwich quarters)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 89
  • Calories from fat: 63%
  • Fat: 6.2g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.2g
  • Carbohydrate: 7.9g
  • Fiber: 0.4g
  • Cholesterol: 15mg
  • Iron: 0.4mg
  • Sodium: 163mg
  • Calcium: 25mg

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

Preparation

  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.
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