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Add a photoServings: 1
Ingredients
- 1/4 c. loosely packed fresh mint leaves rinsed, spun dry, and minced fine
- 2 Tbsp. unsalted butter softened
- 2 Tbsp. cream cheese
- 6 slc whole-wheat bread
- Â Â a (3-inch) length of seedless cucumber, cut into thin slices
Directions
- In a small bowl combine the mint, the butter, and the cream cheese and stir the mix till it is combined well. Spread the bread slices with the butter mix, top 3 of them with the cucumber, distributing the cucumber proportionately and seasoning it with salt, and top the cucumber with the remaining bread slices. Cut off and throw away the crusts and cut each sandwich diagonally into quarters.
- Makes 12 tea sandwiches.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 66g | |
| Calories 307 | |
| Calories from Fat 290 | 94% |
| Total Fat 33.03g | 41% |
| Saturated Fat 20.2g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 99mg | 4% |
| Potassium 90mg | 3% |
| Total Carbs 1.98g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.95g | 1% |
| Protein 2.27g | 4% |
