Cucumber Sandwiches
1 (8-ounce) package cream cheese, softened
3/4 cup cucumber, peeled, seeded, and finely chopped
3/4 cup cucumber, peeled, seeded, and finely chopped
1 T miracle whip (or mayonaise)
pepper to taste
generous dash onion flakes
1/4 teaspoon garlic salt
1/2 teaspoon chopped fresh dillweed
20 sandwich bread slices
20 thin wheat bread slices
Process cream cheese and mayonnaise in a blender or food processor until smooth, stopping once to scrape down sides. Combine cream cheese mixture, cucumber, garlic salt, and dillweed.
Spread cucumber mixture evenly onto bread slices. Option is to spread butter on bread first. Using a 2- to 3-inch round cutter, cut sandwiches, discarding edges. Or cut crusts from bread, discarding crusts, and cut sandwiches into quarters. Store cucumber sandwiches in an airtight container for up to 1 hour before serving.
Update: try adding bacon when spreading the filling. Bacon girl says it’s a great addition!!
1/2 teaspoon chopped fresh dillweed
20 sandwich bread slices
20 thin wheat bread slices
Process cream cheese and mayonnaise in a blender or food processor until smooth, stopping once to scrape down sides. Combine cream cheese mixture, cucumber, garlic salt, and dillweed.
Spread cucumber mixture evenly onto bread slices. Option is to spread butter on bread first. Using a 2- to 3-inch round cutter, cut sandwiches, discarding edges. Or cut crusts from bread, discarding crusts, and cut sandwiches into quarters. Store cucumber sandwiches in an airtight container for up to 1 hour before serving.
Update: try adding bacon when spreading the filling. Bacon girl says it’s a great addition!!
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