Fennel Tea Sandwiches



Recipe I created with inspiration from several online sources.


★★★★★ 1 vote

About 12 tea sandwiches
15 Min
No-Cook or Other


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  • 6 slice
    soft bread such as light whole wheat or similar
  • ·
    fennel fronds, for garnish

  • 1 small
    fennel bulb, minced
  • 1/4 c
    cucumber, diced small
  • 2 Tbsp
    red onion, diced small
  • 1/2 c
    cream cheese (you can sub cream cheese, chevre, soft tofu or ricotta if you prefer)
  • 1 Tbsp
    fresh basil, finely minced
  • 1 Tbsp
    pistachios or pine nuts, chopped
  • 1/2 Tbsp
    lemon juice
  • 1 Tbsp
    olive oil, extra virgin
  • ·
    salt, to taste
  • ·
    fresh cracked black pepper, to taste

How to Make Fennel Tea Sandwiches


  1. Combine all of the SANDWICH FILLING ingredients in a prep bowl. (Or use a mini-chopper or food processor and PULSE into small pieces.) Taste and adjust if needed. Note: I prepared the sandwich filling minus the pistachios the night before I planned to serve it. When I was ready to prepare the sandwiches the pistachio nuts were stirred in then.
  2. Just prior to serving, divide and spoon the sandwich filling on half of the bread slices. Top with other bread half and cut into quarters.
  3. Arrange on a platter and garnish with fennel fronds. Do not prepare the sandwich too far in advance or they will become soggy.

Printable Recipe Card

About Fennel Tea Sandwiches

Main Ingredient: Vegetable
Regional Style: Mediterranean
Dietary Needs: Vegetarian

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