Cucumber Tea Sandwiches with Cream Cheese and Avocado

A twist on the traditional cucumber tea sandwich, our version adds avocados, spinach, and alfalfa sprouts to the mix.

1 (8 oz) pkg whipped cream cheese
½ tsp. sea salt
½ tsp. black pepper, freshly ground
8 slices white bread, crusts removed
1 cup fresh baby spinach, divided
1 English cucumber, peeled and thinly sliced, divided
2 avocados, peeled and thinly sliced, divided
1 cup alfalfa sprouts, divided

Garnish:
cucumber slices and pea tendrils

In a small bowl, combine cream cheese, salt, and pepper. Spread about 1 tablespoon cream-cheese mixture onto 1 bread slice.

Layer spinach, cucumber, avocado, and alfalfa sprouts. Top with a second bread slice.

Cut each sandwich into 3 rectangles. Repeat with remaining cream-cheese mixture, bread, and vegetables. Garnish with cucumber slices and pea tendrils, if desired. Serve immediately.