Cucumber-Mint Tea Sandwiches

Cucumber-Mint Tea Sandwiches
  • Cook Time
  • Prep Time
  • 12Servings


  • 1 mint tea bag
  • 1/2 cup boiling water
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup finely chopped walnuts, toasted
  • 1/4 cup fresh mint leaves, finely chopped, plus 24 leaves for garnish
  • Salt
  • 2 tablespoons unsalted butter, softened
  • 6 thin slices pumpernickel bread, crusts removed
  • 1 English cucumber, cut into 24 thin slices


Steep the tea bag in the boiling water for 2 to 3 minutes. Strain and let cool.

In a medium bowl, mix the cream cheese, walnuts, 1/4 cup mint and 4 to 5 tablespoons brewed tea into a paste. Season to taste with salt.

Lightly butter each bread slice on 1 side and cut each slice into 4 squares. Place a cucumber slice on the buttered side of the bread, top with the cream cheese mixture and garnish with a mint leaf.