How to Make Avocado Tea Sandwiches

Co-authored by wikiHow Staff

Last Updated: November 4, 2020

Cucumber sandwiches are a staple for tea parties. Instead of going with the usual menu, however, why not try something different? Avocados give tea sandwiches a mild, yet surprising, touch. They are typically paired with cucumbers, but you can also add them to egg salad sandwiches as well. This wikiHow will give you lots of ideas for making avocado tea sandwiches. Once you know the basics, you can even make up your own!

Ingredients

Avocado-Cucumber-Alfalfa Sandwiches^{[1]
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8 ounces (226 grams) whipped cream cheese
½ teaspoon kosher salt
½ teaspoon ground black pepper
8 thin slices white bread
1 cup (225 grams) fresh baby spinach
1 English cucumber, peeled and thinly sliced
2 avocados, peeled and thinly sliced
1 cup (35 grams) alfalfa sprouts

Garnish

Cucumber slices and pea tendrils

Makes 12 sandwiches

Refreshing Herbed Avocado Sandwiches^{[2]
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2 ripe avocados, pitted and peeled
2 tablespoons (30 milliliters) fresh lemon juice
½ teaspoon salt
½ cup (75 grams) cucumber, chopped
2 tablespoons (5 grams) fresh mint, chopped
2 tablespoons (1 gram) fresh dill, chopped
12 thin slices white bread
1 small cucumber, thinly sliced

Makes 24 sandwiches

Avocado and Egg Salad Sandwiches^{[3]
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2 avocados
3 hard boiled eggs
2 tablespoons (30 grams) sour cream
½ teaspoon Chipotle chili powder
¼ teaspoon crushed red pepper
1 teaspoon hot sauce
½ teaspoon salt
½ teaspoon pepper
8 thin slices pumpernickel bread

Makes 12 sandwiches

Avocado-Cucumber-Salmon Sandwiches^{[4]
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1 tablespoon (15 grams) reduced-fat mayonnaise
½ teaspoon lemon juice
⅛ teaspoon cracked black pepper
8 thin slices wheat bread
12 thin slices English cucumber
1 ripe avocado, sliced
2 ounces (28 grams) smoked salmon, thinly sliced

Makes 16 sandwiches

Method 1

Method 1 of 4:

Making Avocado-Cucumber-Alfalfa Sandwiches

1
Prepare the spread. Place the cream cheese into a mixing bowl. Add the salt and pepper. Stir the three together with a fork or mini whisk until everything is evenly combined.^{[5]
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Research source} You can save time by using an electric mixer or a food processor, but be careful not to over-mix it.
2
Spread the cream cheese mixture onto each slice of bread. You will need about 1 tablespoon (15 grams) of cream cheese for each slice of bread. Try to spread the cream cheese across the entire slice, with no bread showing.^{[6]
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3
Top four slices of bread with baby spinach. Set out four slices of bread, cream cheese-side-up. Arrange the baby spinach on top in an even layer. It's okay if you overlap them a little, but make sure that they are spread flat and smooth across the cream cheese; don't just dump them on.^{[7]
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4
Add the sliced cucumber and avocado. Arrange the cucumber slices on top of the baby spinach, then add the avocado on top. Again, try to get a thin, even layer of each ingredients.^{[8]
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5
Distribute the alfalfa sprouts evenly across each sandwich. You will use about ¼ cup (10 grams) of alfalfa sprouts for each sandwich.^{[9]
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6
Top the sandwiches off with the remaining bread slices. Make sure that you are placing these slices cream-cheese-side-down. Gently press down on each sandwich to seal them together.
7
Cut the crusts off, then slice the sandwiches into thirds. Cut the crusts off first so that you get equal-sized rectangles. This will give you a nicer presentation. Next, cut the sandwiches widthwise into thirds.^{[10]
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8
Garnish and serve the sandwiches. Cut 12 thin slices of cucumber; do not peel it this time. Place each slice on top of each sandwich. Top the slices off with a leafy herb or a pea tendril. Insert a toothpick, if desired. Arrange the sandwiches artistically on a plate. Serve them immediately.^{[11]
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Method 2

Method 2 of 4:

Refreshing Herbed Avocado Sandwiches

1
Puree the avocado, lemon juice, and salt. Slice the avocados in half, then remove the pits with a knife or spoon. Scoop the meat into a food processor, then add the lemon juice and salt. Blend until everything is smooth, scrapping down the sides of the bowl occasionally.^{[12]
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2
Add the cucumber, and pulse for a few more seconds. Roughly chop up enough cucumber to fill ½ cup (75 grams). Add it to the food processor. Puree it for a few more seconds until the cucumber is finely chopped. Pause the food processor and scrape down the sides of the bowl with a rubber spatula.^{[13]
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3
Mix in the mint and dill. Chop up some fresh mint and dill. Add both to the avocado mixture. Pulse everything for a few seconds, or stir the herbs in with a spoon. You want everything to be combined, but not mushy or soupy.^{[14]
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4
Let the avocado filling sit for 10 minutes. This allows the flavors to blend together. For an extra-refreshing sandwich, leave the mixture in the fridge during this time.^{[15]
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- Give the mixture a taste after the 10 minutes are up. If it's not salty enough, stir in some salt.
5
Spread the avocado filling onto each slice of bread. Use a spoon or melon scoop to evenly distribute the avocado filling onto 12 slices of bread. Spread the filling around with a mini rubber spatula or butter knife. Try to get the filling from corner-to-corner, edge-to-edge, so that no bread shows.
6
Top six of the sandwiches with sliced cucumber. Wash a small cucumber and cut it into thin slices. Arrange the slices in a single layer across six of the sandwiches. You may not end up using all of the cucumber slices for this.
7
Top the sandwiches off with the remaining six slices of bread. Make sure that you are placing these slices avocado-side-down. Gently press down on each sandwich to seal it in.
8
Cut the crusts off, then slice the sandwiches into fourths. Cut off the crusts first so that you get equal-sized rectangles. Next, cut the sandwiches into fourths. You can cut them from corner-to-corner to make triangles, or widthwise to make strips.^{[16]
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Serve the sandwiches. Arrange the sandwiches artistically on top of a nice plate. If you want to, garnish them with some herbs, such as mint or cilantro, or pea shoots. These sandwiches go especially well with Lady Earl Grey; it's lighter than regular Earl Grey with citrus undertones.^{[17]
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Method 3

Method 3 of 4:

Making Avocado and Egg Salad Sandwiches

1
Prepare the avocado and eggs. Hard boil three eggs. Let them cool, then peel them and chop them into cubes. Slice two avocados in half. Remove the pits with a spoon or knife. Slice the avocado into cubes, then turn them out of the skin.
2
Prepare the filling. Place the cubed egg and avocado into a bowl. Add the sour cream, chili powder, red pepper, hot sauce, salt, and pepper. Stir everything together with a fork until you get the texture you like. The more you stir, the smoother it will become.^{[18]
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- These sandwiches will be very spicy. You can always use fewer spices or omit them altogether.^{[19]
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3
Scoop the filling onto four slices of pumpernickel bread. You can do this using a spoon or a melon scoop, but make sure that each slice gets the same amount. Save the other four slices for later.
4
Spread the filling across the four slices. You can do this using a mini rubber spatula or a butter knife. Try to get the filling as close to the edges and corners as you can.
5
Top the sandwiches off with the other four slices of bread. Gently press down on each sandwich to seal it together.
6
Cut the crusts off, then slice the sandwiches into thirds. Slice the crusts off first, so that you get four, equal-sized rectangles. This give you a smoother finish on all four sides. Once you have the crusts off, slice the sandwiches widthwise into thirds.^{[20]
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7
Serve the sandwiches. Because of how rich these sandwiches are, you do not need to garnish them. If you want to, however, you can arrange them on their sides on a plate, then sprinkle them with them crushed red pepper.^{[21]
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Method 4

Method 4 of 4:

Making Avocado-Cucumber-Salmon Sandwiches

1
Prepare the spread. Place the mayonnaise, lemon juice, and pepper into a small bowl. Stir them together with a fork or mini whisk.^{[22]
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2
Spread the mayonnaise over each slice of bread. Use a butter knife to spread a thin layer of the mayonnaise over the top of each slice of bread. Try to get the mayonnaise from edge-to-edge, corner-to-corner, with no bits of dry bread showing.
3
Pit, peel, and slice the avocado. Cut an avocado in half. Remove the pit with a spoon or a knife. Pull the skin off, then cut the avocado into thin slices. You can cut it lengthwise or widthwise.
4
Slice the cucumber. Wash the cucumber first, then peel it, if desired. Cut off 12, very thin slices. Try to use a seedless cucumber, if possible. If the cucumber has large seeds, you will need to core it first.
5
Start building your sandwiches. Place four slices of bread, mayonnaise-side-up on the cutting board. Lay down the avocado slices first; try to distribute them evenly between the four sandwiches. Top each sandwich off with three cucumber three cucumber slices and a piece of salmon.
- If you hate salmon, you can leave it out.
6
Finish your sandwiches. Top each sandwich with the remaining four slices of bread. Make sure that you are placing them mayonnaise-side-down.
7
Cut the sandwiches into fourths. Use a shape knife to cut each sandwich into quarter from corner-to-corner. This will give you 16 triangular tea sandwiches. If you want a nicer touch, you can cut the crusts off first, but you don't have to do this.
8
Serve the sandwiches. Arrange the sandwiches artistically on a plate. If you'd like to, you can garnish each one with an additional cucumber slice and a toothpick.