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

Photo by VK Rees

Cucumber tea sandwiches are one of those things that feel fancier than they are, which is exactly why they’re worth making. The classic version is cream cheese and cucumber on white bread, crusts off, and this is my take on that tradition. Avocado ditches its guacamole trappings and instead gets pureed smooth with lemon, fresh dill and mint. The end result is 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 lets all the subtle flavors shine through. Layer the avocado spread with cucumber sliced as thin as you can get it (a mandolin works, if you’re not scared of one like me), then remove the crusts (sneak a few into your mouth), load up your prettiest vintage plates, and you’re in tea sandwich business.

And you can’t have tea sandwiches without tea. Lady Grey is my favorite. The hints of citrus are the perfect complement to fresh herbs.

Use English cucumber if you can, it has a nice thin skin. Avocado browns quickly, so prepare the filling as close to serving time as you can. If you need it to sit for a while, place it in a container with the pits tucked in, squirt on a little extra lemon juice, and press plastic wrap directly onto the surface. Refrigerate until ready. Even so, don’t let it sit more than a few hours.

A Guide To The Cutest Vegan Tea Party

Start with olives, Marcona almonds, and fresh fruit, then build from there. A spot of this and a spot of that.

Blackberry Lavender Scones
tender, a little floral, and the obvious sweet counterpart
Recipe
Blackberry Lavender Scones. Easy, vegan and quick.
Lemon Almond Biscotti
great with tea, great on a plate, great in your mouth
Recipe
Vegan Lemon Almond Biscotti Recipe
Devilish Potatoes
if you're doing a full party spread, these belong there
Recipe
Vegan deviled eggs made out of potatoes
Chickpea Salad Sandwiches
cut into quarters, they hold their own as finger food
Recipe
Chickpea salad sandwich aka vegan tuna
Strawberry Feta Salad
something fresh and pretty to match those pretty plates
Recipe
Vegan strawberry feta salad with almond feta and maple dijon dressing
Walnut Mushroom Pâté
ok, it's technically called “Vegetarian Chopped Liver”, but it's high tea, call it pâté
Recipe
Vegetarian chopped liver you can make at home that tastes like it's right out of a Brooklyn deli

CUCUMBER AVOCADO TEA SANDWICHES FAQ

How thin should I slice the cucumber? As thin as you can get it. A mandoline is ideal, but a sharp knife and some patience works. You want it to layer cleanly without sliding out when you cut the sandwiches.

What bread works best? Soft white sandwich bread, full stop. Fresh from a bakery if you can swing it. The neutral flavor and soft texture are what make these work.

Can I make these open-faced? Hells yeah. Skip closing the sandwich, cut into rounds with a biscuit cutter if you want to get cute about it, and top with a cucumber slice and a little extra herb. Also add some flaky salt.

Can I make these gluten-free? Yup yup yup just find a bread that’s soft enough to cut cleanly.

Vegan avocado cucumber tea sandwiches

Cucumber Avocado Tea Sandwiches With Dill & Mint

Isa Chandra
Cucumber tea sandwiches made with a smooth avocado spread, layered with thinly sliced cucumber on soft white bread. Crusts off, cut into triangles, done. Have a whole vegan tea party.
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Prep Time 20 minutes
Total Time 30 minutes
Course Appetizer, Brunch, Lunch, Sandwiches, Tea
Servings 6 servings

Ingredients
  

For the spread:

  • 2 pcs ripe avocados kept cold in the fridge
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup cucumber chopped
  • 2 tablespoons fresh chopped mint
  • 2 tablespoons fresh chopped dill

To serve:

  • 12 slices white bread
  • 1 small cucumber thinly sliced

Instructions
 

  • 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.
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