• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Post Punk Kitchen - Isa Chandra Moskowitz

  • Home
  • Recipes
  • Books
  • Restaurants
  • Contact
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter

Cucumber Avocado Tea Sandwiches With Dill & Mint

July 26, 2011 55 Comments

Serves 4 to 6
Time: 30 minutes || Active time: 20 minutes

Tea Sandwiches

For the new season, I’ve begun a tradition called True Blood Mondays. While the point was to hang out with friends and cook food inspired by the TV show, it’s just too hot to make a vegan human heart pot pie. So tea sandwiches will have to do! And, as someone on Twitter pointed out, you could definitely see Sookie Stackhouse serving these at a party.

But whether or not you’re serving fangbangers, tea sandwiches are fun to mess around with and fill with whatever you fancy. I like to take classic sandwiches and pair them down into tea size – for instance, mini po boys, banh mis, and eggplant parm. But these are my take on tradition: cream cheese and cucumber tea sandwiches. Avocado ditches its guacamole trappings and instead, is infused with lemon, fresh dill and mint. The end result is a nod to the old foil-wrapped cream cheese brick, but a creamy, tangy, silky experience that is all its own.

For my money, white bread is a must, especially if you can get it fresh from a bakery. It provides a bright but neutral backdrop that let’s all the subtle flavors shine through. Layer the avocado spread with cucumber sliced as thin as you can get it, then remove the crusts (sneak a few into your mouth), load up your prettiest vintage plates, and you’re in tea sandwich business.

Oh, and you can’t have tea sandwiches without tea! I recommend Lady Grey. The hints of citrus are the perfect complement to fresh herbs.

Tip: Avocado browns very quickly, so prepare the filling as close to serving time as you can. If you do need it to sit around for awhile, place in a container along with the pits from the avocado, and squirt on a little extra lemon juice. Then place a layer of plastic wrap directly on the mixture. Keep refrigerated until ready to use. But even with this method, I don’t recommend letting it sit around for more than a few hours.

For the spread:
2 ripe avocados, kept cold in the fridge
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 cup chopped cucumber
2 tablespoons fresh chopped mint
2 tablespoon fresh chopped dill

To serve:
12 slices white bread
1 small cucumber, thinly sliced

First prepare the spread. Remove the pit from the avocados, and scoop into a food processor along with the lemon juice and salt. Puree until completely smooth, scraping down the sides ith a rubber spatula as necessary. Add the cucumber and pulse until cucumber is finely chopped. Add the mint and dill and pulse again so combine. You just want them well incorporated into the mid, not pureed.

Let the mixture sit for 10 minutes or so to let the flavors marry, and then taste for salt and seasonings.

To assemble:
Arrange the sliced of bread on the counter. Spread the avocado mixture onto all 12 slices. Add a single layer of cucumber on 6 of the slices. Now close each sandwich. Use a steak knife to cut off the crusts. With a gentle touch (so as not to squish the filling out too much), cut each sandwich into 4 equal pieces, either squares or triangles. Serve topped with extra herbs, or lettuce. In this pic, I topped them with pea shoots.

Filed Under: 4th Of July, Appetizer, Featured, Recipe, Sandwich, Summer

GET PPK IN YOUR INBOX!

Previous Post: « Portland Porch Lettuce Wraps
Next Post: Romesco Pizza With Caramelized Onions & Squash »

Reader Interactions

Comments

  1. gmgilligan

    July 2, 2014 at 7:05 pm

    Just made these and they are so tasty! My 7, 12 and 13 year olds all ate them.

    Reply
  2. John

    December 9, 2022 at 4:22 pm

    Hello, first off, these are super delicious. I have a question: Can these be made the night before and served the next day?

    Reply
« Older Comments

Trackbacks

  1. Avocado and Broad Bean Sandwich with Walnuts | Snow in the Kitchen says:
    July 1, 2014 at 7:48 am

    […] Inspired by a post at Post Punk Kitchen, http://www.theppk.com/2011/07/cucumber-avocado-tea-sandwiches-with-fresh-herbs […]

    Reply
  2. July Real Food Monthly Meal Plan | More With Less Mom says:
    July 11, 2014 at 8:05 pm

    […] Giada De Laurentis Chinese Noodles from Fitness Magazine Confetti Chickpea Salad from Budget Bytes Cucumber Avocado Tea Sandwiches With Dill & Mint from Post Punk Kitchen Dana’s Marinated Vegetable Pasta from $5 Dinners Fettuccine With Summer Vegetables and Goat […]

    Reply
  3. » Mermaids Lights! Camera! Vegan! says:
    August 31, 2014 at 6:33 am

    […] easily recreate with tofurkey slices and vegan sliced cheese, or you could make some fancy-ass Cucumber Avocado Tea Sandwiches. Side: Remind Charlotte that she’s Jewish with these latkes, that can be finger foods. Also […]

    Reply

Leave a Reply to Shanon Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Facebook
  • Instagram
  • Twitter

Hey I'm Isa, welcome to The Post Punk Kitchen. Let's cook some vegan food!

postpunkkitchen

Was anyone ambitious enough to make Madame Beefing Was anyone ambitious enough to make Madame Beefington for the holidays? #fakemeat
I saw that lasagna soup was trending and I was lik I saw that lasagna soup was trending and I was like “WHAT I HAVE A RECIPE FOR THAT” So here it is! Lasagna Bolognese Stew. A meaty concoction made with lentils and bursting with veggie goodness🥬🫒🥕 Recipe on the site. Photo by @_kate_lewis #veganlasagnasoup
Just in time for the Puppy Bowl! My copycat recipe Just in time for the Puppy Bowl! My copycat recipe for the OG of vegan wingz…Kate’s Buffalo Tofu Wings! Tag someone who remembers Kate’s Joint🌶️ And if you don’t know, well, try them anyway. Juicy tofu wings BURSTING with flavor and a bonus ranch recipe. These are from my new cookbook - FAKE MEAT - out this week! LMK if you have it already and what you’re cooking! Recipe link in bio. #veganwings #fakemeat #fakemeatcookbook
There are TWO vegan eggnog recipes on the site. On There are TWO vegan eggnog recipes on the site. One is oatmilk and coconut based. It’s nice for serving warm with rum. The other is avocado based and incredibly rich and unique, kinda like a milkshake. I think you should try them both.  #veganeggnog
Going all out with seitan turki this vegan Thanksg Going all out with seitan turki this vegan Thanksgiving? Or eating a casserole right out of the dish by yourself in your underwear? Either way, you need this Green Bean Casserole. It’s, like, the best. Link in bio or just search “green bean” and ye shall find. #veganthanksgiving #greenbeancasserole
First of all, my new cookbook - Fake Meat - is ava First of all, my new cookbook - Fake Meat - is available for preorder! Check it out on the site (link in bio) when you check out this recipe for Bouef Bourguignon! This is the exact recipe that will get you through winter.
🥣
If you think of Bouef Bourguignon you might automatically think Julia Child. But is Julia Child smiling down on us for this one? Probably not. But damn it’s still delicious. All the wine-kissed smoky satisfaction that you want in beef stew. 
👩🏻‍🍳
It’s from the Beef Stew chapter of Fake Meat and it’s the recipe that finally got me to embrace jackfruit! Go see why💫 #veganbeefstew #veganrecipes
Follow us

Copyright © 2025 Isa Chandra Moskowitz