Wash and peel cucumber. Cut peeled cumber into long segments (~1/4 inch thick).
Spread cream cheese on both pieces of bread (cutting off the crusts is a nice touch and makes the sandwich look more like a tea sandwich).
Sprinkle on the dill weed and paprika (also add salt and pepper to taste).
Place the cucumber slices in one layer covering the bread.
Close the sandwich and cut in half.
Enjoy!
To make salmon sandwich:
Spread butter on one side of a slice of white bread.
Layer on salmon.
Trim edges, cut into quarters.
Top with a dill garnish.
To make cucumber sandwich:
In a bowl, mix the sliced cucumber with salt and vinegar and set aside.
In another bowl, mix dill and cream cheese.
Spread cream cheese/dill mixture on one side of white bread.
Layer the cucumbers on the bread.
Season with salt and pepper.
Trim the edges and then cut into quarters.
Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.
Press the cucumber through a colander to remove excess moisture.
Process cream cheese and mayonnaise in a blender or food processor until smooth.
Combine mixture, cucumber, dill and garlic salt chill until ready to use to allow flavors to blend.
Wash and seed cucumbers (if skin is not bitter, leave on). Chop fine. Soak cucumbers for 15 minutes in vinegar solution (vinegar, lemon juice, sugar and salt); drain. Blend onion with cream cheese. Add drained cucumber and season to taste. Spread on crustless bread.
Cut cucumber lengthwise.
Put mayonnaise on two slices of rye bread.
Place on cucumber slices, sprouts and tomato slices. Serves 1.
Simply cut circles of white bread with a biscuit cutter.
You can use whatever size you like.
I prefer my bread to be the same size as the cucumber.
Spread the bread with some cream cheese.
Top with a slices of thin or thick cucumber.
These are open faced sandwiches.
Enjoy!
Peel, Seed and Grate cucumber.
Remove all excess liquid by placing in a colander and pressing with paper towels.
Mix in lemon juice, (watch for seeds) dill and garlic powder.
Best Served on crunchy Garlic Toast, also good on crackers or as a base for a cucumber sandwich.
Grind cucumber pulp.
Place on cheesecloth and squeeze out the juice.
Combine pulp with cream cheese, onion and seasonings, mixing thoroughly.
Add just enough food coloring to make spread pale green.
Grate and drain cucumber.
Add to cream cheese that has been softened with a little mayonnaise.
Season to taste.
Mix coloring into all.
Be sure not to get mixture too green.
Mix cream cheese with milk.
Add salt, basil, oregano and onion.
Mix well.
Spread on thin sliced cocktail rye.
Place a slice of cucumber on top.
Sprinkle with dill weed.
Mix the cream cheese, mayonnaise and dry dressing; spread on bread.
Slice cucumber; place on top.
Sprinkle on dill weed.
Grate and drain cucumber.
Add to cream cheese that has been softened with a little mayonnaise.
Season to taste.
Add onions or chives and food coloring.
Mix together and spread cucumber mixture on white bread. Chill or freeze before trimming edges of bread. Cut into six bite-sized sandwiches. Freezing prepared sandwiches for a couple of days before using is o.k.
Be sure to drain liquid from shredded cucumbers as this might cause cucumbers to turn dark when chilled or frozen.
Cut cucumber in quarters; remove seeds.
Shred; drain on paper towels.
Combine all ingredients and mix until well blended. Chill.
Grate peeled cucumber, sprinkle with salt, and allow to drain for 30 minutes.
Soften cream cheese.
Mix ingredients and refrigerate.
Best when spread on Swedish rye bread.
Peel and finely chop the cucumber.
Combine it with the vinegar, sugar and water.
Refrigerate overnight.
Drain.
Mix with remaining ingredients until smooth.
May be tinted with a drop or two of food coloring, if desired.
Soften cream cheese. Add salt, pepper, lemon juice, onion and mayonnaise. Beat until smooth. Peel cucumber and dice very fine. Drain well. Fold cucumbers into mixture.
Toast bread (if desired).
Put mayo on slices of bread.
Layer with Cucumber slices.
Sprinkle Salt and Pepper, if desired.
Layer with tomato slices.
Put on the top piece of bread, and cut.
Enjoy!
Boil, peel, and chop the eggs.
Add the following 6 ingredients and mix well.
Cut bread slices into triangle halves.
Assemble in three layers with egg salad and sprouts on the bottom layer, and sliced cucumbers on the top layer.
Arrange tea sandwiches on a pretty plate and garnish with chunks of tomato and cucumber slices sprinkled with pepper.
Serve with a nice pot of tea and enjoy!