Lemon Cucumber Tea Sandwiches With Minty Mayonnaise (or Hummus)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 egg yolk
• 1/4 teaspoon dijon mustard
• 2 tablespoons fresh lemon juice
• 1/3 cup fresh mint leaves, loosely packed
• 1/2 cup sunflower oil
• salt, to taste
• cracked black pepper or pepper, to taste
• 8 thin slices homemade wheat bread, your choice to remove crusts (ok to substitute or multi grain bread-we used a 9-grain bread with sunflower seeds)
• 3 lemon cucumbers, peeled and thinly sliced (approximately)
• greens, washed and dried (optional)

Recipe

• 1 note: if you have concerns about the raw egg yolk, use a good quality store bought mayonnaise or substitute cream cheese (softened). for a vegan version, replace the mayonnaise with hummus or a mayo' substitute: tofu mayonnaise for example.
• 2 minty mayonnaise: in a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint.
• 3 with motor running, add the oil in a slow steady stream and blend until emulsified. season to taste with salt and pepper and transfer to a bowl.
• 4 tea sandwiches: spread each slice of bread generously on one side with the mayonnaise.
• 5 on half the slices, arrange an even layer of lemon cucumber slices. top with remaining bread slices.
• 6 cut each sandwich into quarters before serving.