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Vegetarian Tea Sandwiches with Goat Cheese and Cucumber – vegetarian recipe
Stav Kogan

Vegetarian Tea Sandwiches with Goat Cheese and Cucumber

A wonderfully elegant recipe for classic vegetarian tea sandwiches. We combine tangy goat cheese with creamy Greek yogurt, fresh watercress, and crisp cucumber for a bite that is both light and incredibly satisfying. Best of all? There's no cooking required!
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 16 serving
Calories: 104
Ingredients Method Nutrition

Ingredients
  

  • ½ cup (120 ml / 4.1 fl oz) strained low-fat Greek yogurt or Yogurt Cheese
  • 6 oz (170 g) soft goat cheese, room temperature
  • ½ cup (120 ml / 4.1 fl oz) packed watercress leaves, chopped
  • ¼ cup (60 ml / 2 fl oz) grated carrots
  • 1 Tbsp (15 ml) finely chopped fresh chives
  • Pinch sea salt
  • 16 thin slices whole wheat, rye or pumpernickel bread
  • 1 seedless cucumber, very thinly sliced
  • For the creamiest spread, ensure your goat cheese is at room temperature and your Greek yogurt is strained of all excess liquid. If using homemade Yogurt Cheese, remember to prepare it a day in advance.
  • To prevent soggy sandwiches, especially if making ahead, pat the cucumber slices dry with a paper towel before arranging them on the bread.
  • For perfectly clean cuts, use a long, sharp serrated knife. Press down gently but firmly to slice through without squishing the delicate filling.
  • If not serving immediately, arrange the sandwiches on a platter, cover them with a slightly damp paper towel, and then wrap tightly with plastic wrap. Refrigerate for up to 4 hours.

Method
 

  1. First, prepare the spread.
  2. In a medium bowl, thoroughly mix the strained Greek yogurt and room-temperature goat cheese until smooth.
  3. Stir in the chopped watercress, grated carrots, chives, and a pinch of sea salt until everything is well combined.
  4. Assemble the sandwiches. Generously spread the goat cheese mixture on one side of each slice of bread.
  5. Arrange the thinly sliced cucumber in a single, even layer on half of the bread slices.
  6. Place the remaining bread slices on top, spread-side down, to close the sandwiches.
  7. Using a sharp serrated knife, carefully cut the crusts off all four sides.
  8. Cut each sandwich in half diagonally, and then in half again to create four classic triangular tea sandwiches.
  9. Arrange them closely together on a serving platter and enjoy immediately.
  10. Don't toss those crusts!
  11. Brush them with a little olive oil, sprinkle with herbs, and toast them in the oven for delicious, crunchy croutons.

Nutrition

Calories: 104kcalCarbohydrates: 14gProtein: 6gFat: 3g

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