Introduction
Think garden party: birds chirp, teacups clink, and a platter of pastel-green sandwiches arrives. Creamy matcha‑avocado spread meets cool cucumber between sprouted bread—a light, antioxidant‑rich bite perfect for Mom’s Mother’s Day brunch.
The Origins of Tea Sandwiches
Finger sandwiches trace back to Victorian England’s afternoon tea, offering dainty sustenance between lunch and dinner. Today we add a wellness twist—matcha for calm energy and avocado for good fats—while keeping the classic cucumber crunch.
Unique Ingredients That Shine
Culinary‑grade matcha lends earthy flavor and vibrant hue; ripe avocado turns it silky. Sprouted whole‑grain bread brings extra nutrients and subtle nuttiness, while dill adds herbal brightness.
Cooking Techniques That Make a Difference
No stove needed. Mashing avocado with lemon juice prevents browning, and sifting matcha avoids lumps, creating a smooth spread that glides over delicate bread without tearing.
Matcha Avocado Tea Sandwiches—Sprouted Bread for Mom
Description
These Matcha Avocado Tea Sandwiches combine antioxidants, healthy fats, and crisp veggies, ready in minutes for a refined lunch, brunch, or garden tea.
Ingredients for Matcha Avocado Tea Sandwiches
Optional garnish:
Instructions
Preparation of Ingredients
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Gather Your Ingredients
Lay out bread, avocado, matcha, lemon juice, mayo, salt, pepper, cucumber, dill, and garnishes.
Having everything ready speeds assembly and keeps bread from drying. -
Make the Matcha Avocado Spread
In a bowl, mash avocado with lemon juice until smooth. Sift matcha over the mash; add mayo, salt, and pepper. Mix until evenly green.
Sifting matcha avoids dark specks and creates a uniform hue. -
Slice the Cucumber
Use a mandoline or sharp knife to cut paper‑thin rounds.
Thin slices keep sandwiches delicate.
Assembling the Sandwiches
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Trim the Bread
Cut crusts from bread slices for a classic tea‑sandwich look.
Save crusts for croutons to reduce waste. -
Spread the Filling
Evenly coat one side of each bread slice with matcha avocado.
Spread to the edges so every bite is flavorful. -
Layer the Cucumber
Arrange cucumber rounds over four slices. Sprinkle minced dill.
Dill adds fresh aroma reminiscent of traditional tea fare. -
Close and Cut
Top with remaining bread slices, spread side down. Press gently, then cut each sandwich into quarters - rectangles or triangles.
Wipe knife between cuts for clean edges.
Serving the Dish
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Plate and Garnish
Arrange sandwiches on a tiered stand or platter. Add edible flowers or microgreens.
Serve immediately or cover with a damp towel until guests arrive.
Note
- Prepare spread just before serving to maintain color.
- For gluten‑free, use soft GF sandwich bread.
- Add smoked salmon slices for extra protein if desired.
- Matcha strength varies; adjust powder to taste.
- Sandwiches keep 4 hours refrigerated; avoid overnight storage to maintain freshness.
