WEEKDAYS 1e|12c|p

Baby Cucumber Sandwiches

Carla Hall
|
Servings: 8
|
easy
|
15 to 30 min
Part 1 of 2

A tea party isn't required to enjoy these delightful little sandwiches!


  • Ingredients
  • step-by-step directions
Ingredients
Baby Cucumber Sandwiches
  • 8 ounces goat cheese (room temperature)
  • 8 ounces cream cheese (room temperature)
  • 4 tablespoons unsalted butter (room temperature)
  • 1 garlic cloves (minced)
  • 3 tablespoons grated parmesan cheese
  • 3 tablespoons fresh dill
  • 1 tablespoon parsley (minced)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 persian cucumbers (washed and thinly sliced)
  • 10 pumpernickel bread
Directions
  • In standing mixer, mix cheeses, butter and minced garlic. Add the parmesan, dill, parsley, and a pinch of salt and freshly ground pepper, combine well.
  • Pack mixture into container, and store in refrigerator. To serve, bring to room temperature before spreading on sandwiches.
  • Place the thinly sliced cucumbers on a clean kitchen towel or paper towel to remove excess moisture.
  • Smear a layer of goat cheese spread on one side of each piece of bread. Shingle cucumbers over half of the slices.
  • Top with remaining bread, cheese side down. Trim crust from sandwiches and cut each sandwich into 4 pieces. Serve chilled or at room temperature.
  • Tips
    - You can use any spices/herbs to taste.
    - Make sure to dry the Cucumbers out so they don’t make the sandwich soggy.

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