Recipe
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 |
|---|---|
1⁄4 | teaspoon Dijon mustard |
2 | tablespoons fresh lemon juice |
1⁄3 | cup fresh mint leaves, loosely packed |
1⁄2 | 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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 64.1 kcal |
| Protein | 0.2 g |
| Fat | 7.1 g |
| Carbohydrates | 0.2 g |
| Fiber | 0.1 g |
| Sugar | 0.1 g |
Published on Jul 19, 2024 by Luminița
