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Matcha Cucumber Tea Sandwich

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A fresh and elegant vegan tea sandwich featuring a creamy matcha-infused spread and crisp cucumber slices. Perfect for afternoon tea, brunch platters, or light entertaining.

Ingredients

  • 8 slices soft rye or whole wheat sandwich bread, crusts removed
  • 1/2 large cucumber, thinly sliced
  • 100 g vegan cream cheese
  • 1/2 tsp culinary matcha powder
  • 1 tsp lemon zest
  • 1 tbsp fresh dill, finely chopped
  • Salt, to taste
  • Pepper, to taste
  • Extra dill or edible flowers for garnish (optional)

Instructions

  1. In a small bowl, mix the vegan cream cheese with matcha powder, lemon zest, chopped dill, salt, and pepper until smooth and evenly combined.
  2. Trim the crusts from the bread slices and cut them into triangles or rectangles if desired.
  3. Spread the matcha cream cheese evenly over one side of each slice of bread.
  4. Arrange thin cucumber slices on half of the bread slices, slightly overlapping for full coverage.
  5. Top with the remaining bread slices and press gently to secure.
  6. Cut into small triangles or finger-sized rectangles for serving.
  7. Arrange on a serving platter and garnish with extra dill or edible flowers if desired. Serve immediately or refrigerate for up to 1 hour before serving.

Notes

  • Use very thin cucumber slices to keep the sandwiches delicate and easy to bite.
  • Pat cucumber slices dry with paper towels to prevent soggy bread.
  • Store assembled sandwiches covered in the refrigerator for up to 1 hour for best freshness.
  • Whole wheat, rye, or soft white sandwich bread all work well for tea sandwiches.

Nutrition

Find it online: https://yumfamilyrecipes.com/matcha-cucumber-tea-sandwich/