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Cucumber-Dill Sandwiches
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- #6147
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
1 large cucumber, peeled, seeded, and grated
1 package (8 ounce size) cream cheese, softened
1 tablespoon mayonnaise
1 teaspoon dried chives
1/4 teaspoon dill weed
1/4 teaspoon seasoned salt
1 loaf (16 ounce size) sandwich bread
Garnish
thin cucumber slices
directions
Stir together cucumber and next 5 ingredients. Spread mixture evenly over half of the bread slices, top with the remaining slices of bread. Then, trim the crusts from sandwiches. Cut diagonally and then cut in half to make little triangles. Garnish. Store in airtight container in refrigerator.
cook's notes
This is really easy to make and the spread is best made the day before and refrigerated so that the flavors can mingle. Let sit a few minutes before spreading onto the sandwiches. Easy prep time, too!
added by
internationalrecipes
nutrition data
214 calories, 11 grams fat, 24 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
October 28, 2013
We hosted a reception last weekend and made these delicate little sandwiches. I used thin white bread and cut the sandwiches with circle cookie cutters of different sizes. Very simple to make and they went over well with the guests.
July 5, 2013
I used little bread squares that you use for finger sandwiches instead of the full size bread and just left them whole and made them open face. Pretty little sandwiches!
August 25, 2010
These are excellent! We made these for a shower and got rave reviews on them. They are light and fresh and very easy to make! We actually took a rolling pin to our slices of bread to make the sandwhices extra thin and then used a cookie cutter to cut them in to a shape. :)