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Cucumber Tea Sandwiches with Mint Mayonnaise

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Submitted by Grasshopper1

YIELD

32 servings

PREP

20 min

COOK

0 min

READY

20 min

Ingredients

2 2
LARGE LARGE EGG YOLKS
½ 2.5
TEASPOON ML DIJON MUSTARD
2 3E+1
TABLESPOONS ML LEMON JUICE
fresh
¾ 177
CUP ML MINT LEAVES
fresh, loosely packed *
1 237
CUP ML VEGETABLE OIL
16 16
THIN SLICES THIN SLICES WHITE BREAD
homemade, crusts removed *
1 1
EACH EACH CUCUMBERS
peeled and thinly sliced

Directions

MINT 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 stream and blend until emulsified.

Season to taste with salt and pepper and transfer to a bowl.

Spread each slice of bread generously on one side with the mayonnaise.

On half the slices, arrange an even layer of cucumber slices.

Top with remaining bread slices.

Cut each sandwich into quarters before serving.

Makes 32 tea sandwiches.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 15g (0.5 oz)
Amount per Serving
Calories 64 100% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 2mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 1% Vitamin C 1%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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