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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cucumber Sandwich Recipe

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This recipe for Cucumber Sandwich is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lg English cucumber peel & slice thin
12 slices white bread crust removed

Cream Cheese Filling
one 8 oz package cream cheese, soft
¼ cup mayonnaise
2 Tbsp minced fresh dill
2 Tbsp finely minced chives or green onions
1 tsp lemon juice
¼ tsp garlic powder
1 dash Worcestershire sauce to taste
salt & pepper to taste

Place prepared cucumber slices between paper towels to drain while you prepare filling.

With hand mixer, combine cream cheese & mayonnaise until smooth. The softer you have cream cheese the less likely you are to have lumps!
Stir in dill, chives, lemon juice, garlic powder, Worcestershire sauce, salt & pepper. Adjust seasonings to taste as desired,
Take two slices of bread; spread cream cheese mixture evenly on one side of each bread slice.
Place a layer of sliced cucumbers on top of cream cheese on one slice of bread.
Place other slice on top, cream cheese side in and on cucumbers.
Press gently, then slice into 4 triangles or squares for tea, or slice in half for lunch.
These will last for 2-3 hours covered in fridge but will get soggy.

Recipe Notes
The filling will keep in refrigerator covered up to 3 days.
This makes 6 whole sandwiches, or 24 mini, depending on how you cut them.
You can also cheat and just use herb and garlic whipped cream cheese for the filling!
Directions:
Directions:

 

 

 

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