This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!
Nowadays, in the U.S. at least, we still drink tea, but we don’t really have tea. Without tea as its own event of sorts so disappears the tea sandwich. This week’s recipe was chosen by Aura of Dinner with Aura who, along with Bittman, reminds us that sandwiches do not have to be gigantic meaty affairs and can act as a refreshing little afternoon snack.
Bittman refers to his selection of cucumber wasabi, gingered pea, pumpkin-apple, egg and olive, and radish-walnut tea sandwiches as “updated” versions of the traditional plain cucumber and butter variety, and I certainly agree. Although creative and tempting, none of them tickled my fancy at the moment so I decided to create my own.
Get ready because here’s the complicated “recipe” I chose: Thinly-sliced cucumber and cantaloupe between two slices of lightly-toasted multi-grain bread with cream cheese and a drizzle of honey.
In my own 90° home, I enjoyed this sandwich thoroughly as its fillings are mostly comprised of water. As with most tea sandwiches, make sure you don’t let this one sit too long before you eat it lest your bread get soggy and day get ruined. My day was partially ruined because I intended to savor this sandwich with a cold glass of iced chai tea but forgot about my brilliant plan, argh! But if you are going to eat your tea sandwich with tea, may I recommend an iced variety at this current moment.
I didn’t have any particular afternoon tea party plans, so this is more of a normal-sized sandwich for myself, but quarter up your tea sandwiches and invite a few gals over for a lazy summer afternoon iced tea party to break up the long stretches of boredom and microwave popcorn. See a larger scale of the recipe below and find more fresh and delicious tea sandwich inspirations for your spread at The Food Matters Project.
Jen Cantin graduated from Clark University in 2011 with a degree in English and Journalism. She is currently a Philly-based job seeker who writes at Deep Fried Epiphany and dedicates this post to Bath and Body Works’ best-selling line of cucumber melon-scented products.
Cucumber Cantaloupe Tea Sandwiches
Makes four sandwiches
4 ounces cream cheese, slightly softened
8 thin slices of multi-grain bread, lightly toasted
Half a cantaloupe, peeled and cut into long, thin slices
One cucumber, peeled if desired, sliced thin
Honey, for drizzling
Evenly spread cream cheese on each slice of bread. Distribute the cantaloupe and cucumber slices evenly between four of the slices of bread. Drizzle honey on the remaining bread. Top each honey-drizzled slice with a cucumber cantaloupe slice to make your sandwiches, slice into quarters and serve immediately.