ell chilled.
For the sandwiches, spread 4 slices of bread
Drain cucumber well, pressing between layers of paper towels. Stir together cucumber and next 4 ingredients.
Spread mixture evenly over half of bread slices.
Top with remaining bread slices.
Trim crust from sandwiches, and cut in half diagonally. Garnish, if desired.
Store sandwiches in an airtight container. Yield 16 sandwiches.
Peel the cucumber, cut in half lengthways, and
Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
Spread cream cheese mixture evenly on one side of each bread slice.
Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.
Wrap grated cucumber in a clean kitchen towel; squeeze to release liquid from cucumber. Transfer grated cucumber to a bowl.
Mix cream cheese, dill, salt, and black pepper into grated cucumber.
Spread cream cheese mixture over bread slices.
Divide roast beef and cucumber slices on 5 slices bread and place another slice of bread spread-side down on top to make 5 sandwiches.
Peel cucumber and slice in paper-thin
Combine all ingredients in mixer, blending well. For sandwiches, spread bread lightly with butter or margarine.
Then add filling.
Makes 12 sandwiches.
Remove crusts from bread.
Mix cream cheese, onion, cucumber, salt, pepper and garlic powder.
Spread onto bread to make sandwiches.
Quarter sandwiches into small triangles and serve.
Mix together cream cheese, mayonnaise, salt, sugar and onion. Mixture may be refrigerated until ready to make sandwiches.
To assemble sandwiches, remove crust from bread.
Use cookie cutter to desired shape, preferably not much larger than a round slice of cucumber.
Halve cucumber and scrape out seeds, then grate.
Squeeze out water.
Mix together with mayonnaise and garlic salt.
Spread on bread and cut into small sandwiches.
Trim crust edges off bread.
Grate cucumber; drain well on paper towel.
Mix softened cream cheese with garlic salt and grated onion according to taste.
Blend in cucumber.
Spread very light coat of mayo on bread slices for easy spreading.
Spread mixture thinly on bread.
Cut sandwiches in fourths or halves.
Refrigerate until served.
(Good for parties.)
Split croissants in half and spread each with 1 tbsp. butter.
Cut brie into 1/4\" slices and place about 2 oz. on each croissant.
Tear some leaf lettuce and place on sandwiches.
Peel cucumber and slice thin; place across lettuce leaves.
Place about 1/4 cup alfalfa sprouts over cucumber.
Whisk together vinegar and oil; drizzle lightly over vegetables on sandwich.
Place top on croissant and serve.
Combine butter and mint.
Mix well.
Spread mint butter on bread.
Lay cucumber on 4 of the slices and top with remaining bread.
Cut them in half diagonally.
Place sandwiches on serving plate.
Add burnet sprigs and olives.
Serves 8.
Let cream cheese soften to room temp., add onions, garlic, salt, and mayo. Mix well. After removing all seeds from cucumber, grate and drain, then add to mixture and stir well. Spread on 8 slices of bread and top with remaining bread, then cut into 4 pieces each. Makes 32 mini sandwiches.
Combine cream cheese, onion, mayonnaise, salt and pepper. Blend until smooth.
Cut bread into 2-inch rounds (you should get two per slice).
Lightly butter wheat round.
Spread white round with cream cheese mixture.
Place cucumber between slices. Garnish can be added to top: baby shrimp, pimento, sliced olives, etc.
Serve immediately or cover tightly and refrigerate.
Makes 10 appetizer sandwiches.
In a mixing bowl, beat cream cheese and salad dressing mix until combined.
Spread cream cheese mixture over cocktail bread slices Top each slice with a slice of cucumber.
Sprinkle with paprika (optional).
Place half of the cocktail rye bread on a clean work surface. Spread each slice with cream cheese.
Place 1 or 2 slices of cucumber on each, and then 1 or 2 slices of onion.
Spread remaining slices with mayonnaise and place atop onions to complete the sandwiches.
Peel and grate cucumber.
Drain between paper towels.
Mix all ingredients well.
Chill for 30 minutes.
Add a few drops of green food coloring to give a cucumber color to mixture.
Peel the cucumber if waxed, then slice into 1/4\" slices. Combine cucumbers with the cream cheese and Italian dressing mix.
Spread on rye bread.
Top with cucumber slices.
Sprinkle pepper over the top.
Enjoy!
Combine first 5 ingredients.
Beat with electric mixer at medium speed until smooth.
Drain grated cucumber on paper towels to get rid of excess moisture.
Fold into cream mixture with wooden spoon.
Add 1 to 2 drops of food color of your choice.
Cut bread into desired shapes, using 2 to 3 inch cutter.
Spread bread with filling.
Top with bread.
Garnish with cucumber wedge.