Try our launch party sandwich sensation! Light and refreshing, these tasty open-faced sandwiches spruce up any luncheon, bridal or baby shower menu. They even work as hors d'oeuvres for a light snack the office, or any event or birthday party. It's all about simple and fresh ingredients with these sandwiches. One of these days I may even home-make the Italian cream cheese spread with fresh herbs and spices. First time making these finger-friendly snacks, I wanted to cover every inch of the bread with the spread, but held back, letting the cucumbers shine in the limelight (lemon, in this case). A little bit sure went a long way. What I couldn’t anticipate was how delightfully delicious they are from first to last bite. You can make the spread ahead of time (and refrigerate) but the sandwiches are best when assembled shortly before serving. They will disappear fast; be sure to plan for a second plate!
Cucumber Sandwiches
*adapted from Cora Wallin’s recipe
- Medium/large Cucumber (thinly sliced, with skins ON)
- Cream cheese, one package
- Package powdered Italian dressing mix
- Bit of milk – about 1 Tbsp
- Pumpernickel Rye, sliced and halved or quartered
- Dill (dried is fine)
- Lemon juice
Soften cream cheese at room temp, mix in salad dressing mix and enough milk to make the cheese spreadable. Spread on bread, top with sliced cucumber. Go ahead and begin to lay them out on a serving platter. When one layer is completed, spritz with a few drops of lemon juice over the cucumbers all over the plate, but be careful not to drizzle too much (unless you like lemon-soggy rye bread). Sprinkle with dill. Enjoy, and try to save some for your guests.
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