COOL SUMMER CUCUMBER SANDWICHES
by Deirdre Pope
These are great for parties and served as finger foods. You can adjust the recipe to your own specific taste by altering what herbs you use, or taking the skin off the cucumber as opposed to leaving it on. I like the Jewish Rye bread best when I make mine, but you can use some other type of bread if you prefer. Of course, you can always add other vegetables like tomatoes or watercress...but then it just becomes a garden sandwich...I keep mine simple without a lot of extra stuff so that I can fully enjoy the yummy cool crispness of the cucumbers!
- Cream Cheese (you can also use garlic and chives or vegetable flavored cream cheese)
- Rye Bread (dark or light, your choice)
- Cucumbers (thinly sliced and fresh from the garden!)
- Paprika
- Fresh Dill, Basil, Rosemary and Chives
- Salt (lightly to taste)
Let the cream cheese soften at room temperature until it will spread easily.
Chop the herbs and chives into extra small pieces. Rough cut them with a knife, not an electric chopper. Mix them in with the cream cheese. (Use your best judgment and personal tastes to judge amounts).
Season with a large dash of paprika and a small dash of salt. Mix together well and let it sit for about 5 minutes in the ice box...long enough for the salt to release the flavors in the herbs.
Spread the cream cheese mixture on both sides of the Rye bread then put a layer of cucumber slices over the bread. Put it together and cut into cute little triangles! Garnish with fresh parsley for that extra special touch!
Find a cool spot in the shade and enjoy with some herbal mint sun tea!
From the Store
