Cucumber Tea Sandwiches with Mint-Chile Butter

Use this recipe as a template, and customize according to your preferences. Try adding watercress, baby lettuce greens, or thinly sliced poached chicken breast.

Yield: 12 servings (serving size: 2 sandwich quarters)

Ingredients

• 6  tablespoons  butter, softened
• 3  tablespoons  chopped fresh mint
• 1/4  teaspoon  salt
• 1  serrano chile, seeded and finely chopped
• 12  (1-ounce) slices white sandwich bread
• 1 1/2  cups  thinly sliced English cucumber
• 1  tablespoon  fresh lime juice

Preparation

Combine first 4 ingredients, stirring until well combined.

Trim crusts from bread; discard crusts. Spread each bread slice with about 1 1/2 teaspoons butter mixture. Place cucumber in a small bowl, and drizzle with lime juice; toss to coat. Arrange cucumber slices in an even layer over buttered sides of 6 bread slices; top with remaining bread slices, buttered side down. Cut sandwiches diagonally into quarters.

Nutritional Information

Calories:

89 (63% from fat)

Fat:

6.2g (sat 3.6g,mono 1.5g,poly 0.2g)

Protein:

1.2g

Carbohydrate:

7.9g

Fiber:

0.4g

Cholesterol:

15mg

Iron:

0.4mg

Sodium:

163mg

Calcium:

25mg