Cucumber Tea Sandwiches
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
1 cup English seedless Cucumber, peeled and thinly sliced4 oz (8 Tbsp) Philidelphia Garden Vegetable Cream Cheese 1/3 less fat*, softened 1 Tbsp Hellmann's Mayonnaise6 slices thin white bread,crusts removed
In a small bowl, mix together mayonnaise and softened cream cheese.
Spread 1/2 of cream cheese mixture on to one side of 3 slices of bread.
If you have not already done so, peel and slice (thinly) the cucumber and distribute on top of the mayo on prepared white bread.
Spread remaining cream cheese mixture on final 3 pieces of bread and place on top of the cucumber.
Cut off crust and cut sandwich into quarters. Serve immediately.
Serving Size: 12 small tea sandwiches
Spread 1/2 of cream cheese mixture on to one side of 3 slices of bread.
If you have not already done so, peel and slice (thinly) the cucumber and distribute on top of the mayo on prepared white bread.
Spread remaining cream cheese mixture on final 3 pieces of bread and place on top of the cucumber.
Cut off crust and cut sandwich into quarters. Serve immediately.
Serving Size: 12 small tea sandwiches
Nutritional Info Amount Per Serving
- Calories: 67.3
- Total Fat: 4.3 g
- Cholesterol: 13.7 mg
- Sodium: 163.8 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 0.2 g
- Protein: 1.7 g
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