"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cucumber Sandwiches Recipe

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This recipe for Cucumber Sandwiches, by , is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Cobb
Added: Monday, February 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (8-ounce) package cream cheese, softened
1/3 cup mayonnaise
1 medium cucumber, peeled, and finely sliced
1/4 teaspoon garlic salt
1/2 teaspoon chopped fresh dillweed
20 sandwich bread slices
20 thin wheat bread slices

Directions:
Directions:
Process cream cheese and mayonnaise in a blender or food processor until smooth, stopping once to scrape down sides.

Combine cream cheese mixture, garlic salt, and dillweed. Spread mixture evenly onto white bread slices, and top with cucumber slices, then wheat bread.

Using a 2- to 3-inch round cutter, cut sandwiches, discarding edges. Or cut crusts from bread, discarding crusts, and cut sandwiches into quarters.

Number Of Servings:
Number Of Servings:
20 rounds or 80 quarters
Personal Notes:
Personal Notes:
You can store cucumber sandwiches in an airtight container for up to 1 hour before serving.

 

 

 

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