Lemon Cucumber Tea Sandwiches With Minty Mayonnaise

Delicate tea sandwiches with a refreshing touch of lemon cucumber slices and minty mayonnaise.

Ingredients

1	egg yolk
¼	teaspoon Dijon mustard
2	tablespoons fresh lemon juice
⅓	cup fresh mint leaves, loosely packed
½	cup sunflower oil
	salt, to taste
	cracked black pepper or white pepper, to taste
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)

Instructions

• 1. Note: For those concerned about raw egg yolk, opt for a high-quality store-bought mayonnaise or use softened cream cheese. For a vegan alternative, swap out the mayonnaise with hummus or a mayo substitute.
  2. Prepare the Minty Mayonnaise: In a blender or food processor, combine the egg yolks, Dijon mustard, fresh lemon juice, and fresh mint leaves.
  3. While the motor is running, gradually add the sunflower oil in a slow, steady stream until emulsified. Season with salt and pepper to taste, then transfer the mixture to a bowl.
  4. Assemble the Tea Sandwiches: Generously spread the minty mayonnaise on one side of each slice of bread.
  5. On half of the slices, evenly layer the thinly sliced lemon cucumbers. Top with the remaining bread slices.
  6. Slice each sandwich into quarters before serving.

Jul 19, 2024