Cucumber Mint Tea Sandwich
Cool, herby cucumber sandwiches with plant cream or hummus. Classic tea-time plate, light and fresh.
Tea-time food does not have to mean biscuits and fried snacks. Thin cucumber sandwiches with mint and a creamy plant spread feel special enough for guests and light enough for afternoons.
Use soft sandwich bread or whole-wheat; crusts optional. Hummus, mashed avocado, or thick plant yogurt all work as the base.
Nutrition
Per 2 small sandwiches (2 slices bread)
- Calories
- 210 kcal
- Protein
- 7 g
- Carbs
- 32 g
- Fat
- 6 g
- Fiber
- 4 g
Dietary
plant based
Protein sources
hummus · bread
Ingredients
- 16 slices Soft Bread (whole wheat preferred)
- 21 Cucumber, thinly sliced
- 33 tbsp Hummus or thick Plant Yogurt
- 41 tbsp Mint leaves, finely chopped
- 51/2 tsp Lemon juice
- 6Black Pepper and Salt to taste
- 7Optional: thin tomato slices or chaat masala dust
Instructions
- 1
Stir mint, lemon, salt, and pepper into hummus or plant yogurt.
Pat cucumber dry so bread stays soft, not wet.
- 2
Spread the mixture on bread slices.
Salt cucumbers lightly and wait 2 minutes, then pat dry for extra moisture control.
- 3
Layer cucumber evenly. Sprinkle a pinch of chaat masala if using.
Assemble close to serving time for best texture.
- 4
Close sandwiches, trim crusts if desired, and cut into triangles or fingers.
Toasted bread holds up better if packing for later.
- 5
Serve immediately with tea, or wrap for a short carry.
Whole-wheat or multigrain raises fiber; white bread feels more party-classic.
Spread ideas
- Peanut chutney for a spicier Indian tea-time.
- Avocado mash with lemon and chilli flakes.
- Tofu cream cheese style spread blended with herbs.
Make it more filling
- Add tofu slices or leftover chana mash.
- Use a thicker focaccia-style bread.
- Serve with roasted chana or fruit on the side.