A twist on the traditional cucumber tea sandwich, our
version adds avocados, spinach, and alfalfa sprouts to the mix.
Downloads:Cucumber-Avocado Tea Sandwiches Recipe
1 (8-ounce) package whipped cream cheese
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 slices white bread, crusts removed
1 cup fresh baby spinach, divided
1 English cucumber, peeled and thinly sliced, divided
2 avocados, peeled and thinly sliced, divided
1 cup alfalfa sprouts, divided
Garnish: cucumber slices and pea tendrils
• In a small bowl, combine cream cheese, salt, and pepper. Spread
about 1 tablespoon cream-cheese mixture onto 1 bread slice.
Layer spinach, cucumber, avocado, and alfalfa sprouts. Top with
a second bread slice.
• Cut each sandwich into 3 rectangles. Repeat with remaining
cream-cheese mixture, bread, and vegetables. Garnish with
cucumber slices and pea tendrils, if desired. Serve immediately.