Lemon Cucumber Tea Sandwiches With Minty Mayonnaise (Or Hummus)

Recipe by COOKGIRl
READY IN: 20mins
UNITS: US

INGREDIENTS

Nutrition
  • Minty Mayonnaise
  • 1
    egg yolk
  • 14
    teaspoon Dijon mustard
  • 2
    tablespoons fresh lemon juice
  • 13
    cup fresh mint leaves, loosely packed
  • 12
    cup sunflower oil
  • salt, to taste
  • Tea Sandwiches
  • 8
    thin slices homemade wheat bread, your choice to remove crusts (ok to substitute white or multi grain bread-we used a 9-grain bread with sunflower seeds)
  • 3
    lemon cucumbers, peeled and thinly sliced (approximately)
  • greens, washed and dried (optional)
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DIRECTIONS

  • Note: If you have concerns about the raw egg yolk, use a good quality store bought mayonnaise or substitute cream cheese (softened). For a vegan version, replace the mayonnaise with hummus or a mayo' substitute: Recipe #754 for example.
  • Minty Mayonnaise: in a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint.
  • With motor running, add the oil in a slow steady stream and blend until emulsified. Season to taste with salt and pepper and transfer to a bowl.
  • Tea Sandwiches: Spread each slice of bread generously on one side with the mayonnaise.
  • On half the slices, arrange an even layer of lemon cucumber slices. Top with remaining bread slices.
  • Cut each sandwich into quarters before serving.
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