Vegan Cream Cheese Tea Sandwiches with Cucumber, Fennel & Arugula

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All Photos © Christine Elise McCarthy 2016

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These are not technically a purists version of a tea sandwich – as most tea sandwiches use white bread & have the crusts cut off.  And – you can opt to do that with these but I thought some healthier bread would be nice & I like the crust of the bread.

I used Ezekial 4:9 Low Sodium bread but you can use whatever you like.  I also used Tofutti brand vegan cream cheese.  You can use your own favorite brand.  And – I used thinly sliced cucumber & fennel & a few arugula leaves – and this was quite a yummy lunch.

This isn’t really a recipe – as you can pile as little or as much of each ingredient onto your bread as you desire.  I’m just making suggestion about the flavor combo.   This sort of light sandwich is traditionally served with tea in the afternoon – to stave off appetites until dinner.

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Vegan Cream Cheese Tea Sandwiches with Cucumber, Fennel & Arugula

INGREDIENTS

Bread of your choice – crusts cut off or left on

Vegan cream cheese

Fresh fennel – sliced very thin

Cucumber – sliced thin

Arugula

S&P

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DIRECTIONS

Spread some cream cheese on both pieces of bread and add S&P.  Top with the veggies & assemble the sandwich.  Cut crusts away if you prefer.  Slice up the sandwich.  Eat – especially with some nice hot tea.

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