Description
These Matcha Cucumber Tea Sandwiches are fresh, creamy, and elegantly flavored with dill and lemon zest. Perfect for afternoon tea or light gatherings, they offer a vibrant vegan twist on a classic finger sandwich.
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 and pepper (to taste)
- Optional garnish: extra dill (edible flowers)
Instructions
- In a small bowl, mix vegan cream cheese with matcha powder, lemon zest, dill, salt, and pepper. Stir until smooth and evenly green.
- Trim crusts off the bread and slice into triangles or rectangles if desired.
- Spread the matcha cream cheese evenly and generously on each slice of bread.
- Layer cucumber slices on half of the bread slices, slightly overlapping.
- Top with the remaining bread slices and press gently to secure.
- Slice into small triangles or rectangles for serving.
- Arrange on a serving tray and garnish with extra dill or edible flowers if desired.
- Serve immediately, or refrigerate covered for up to 1 hour before serving.
Notes
- Use a mandoline for ultra-thin cucumber slices for best texture.
- Pat cucumber slices dry to prevent soggy sandwiches.
- These sandwiches are best enjoyed fresh the same day.
- You may substitute chives for dill for a milder herb flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: British
Nutrition
- Serving Size: 2 sandwiches
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 360 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
