Cucumber Dill Tea Sandwiches

Makes 12 Sandwiches


2 small Japanese seedless cucumbers
2 teaspoons of kosher salt
1/4 cup organic cane sugar
1/2 cup cider vinegar
1 tablespoon of dry mustard
1 tablespoon of fresh dill chopped
6 slices of rye or whole-wheat bread
8 oz of semi-soft cheese or cream cheese


  1. Slice cucumbers crosswise into 1/8 – inch – thick slices. Place cucumber slices in a medium bowl and toss with salt. Let cucumbers stand 15 minutes. Rinse and drain cucumbers. Pat dry with paper or tea towels (using tea towels saves the paper waste!).
  2. In another bowl whisk together, vinegar, sugar, mustard, and dill until sugar is dissolved. Stir in cucumber and let stand a minimum of 5 minutes.
  3. Spread cheese on 6 slices of bread in a thin layer. Layer cucumber slices on top of 3 slices of bread in a thin layer. Top with remaining bread and remove crusts. Cut sandwiches into halves, quarters, or triangles.

For more tea sandwiches, try our Smoked Salmon & Radicchio Tea Sandwiches and the Tomato, Bacon, Avocado with Arugula Pesto Tea Sandwiches.

Note: Because you follow an organic lifestyle, recommends using certified organic ingredients, when available, in all recipes to maximize flavors and minimize your risk of exposure to pesticides, chemicals and preservatives.

Laura is a trained chef with roots in the organic food movement and brings intelligence, intoxicating energy and girl-next-door... More about Laura Klein, Chef & Wellness Expert