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!
Cook 1/2 cup quinoa according to package, let cool. In large bowl, whisk together 3 tablespoons olive oil and 2 tablespoons sherry vinegar (or red wine vinegar); season with salt and pepper. Add the quinoa, 1/2 pound cut up tomatoes, 1/2 sliced English cucumber and 4 cups baby arugula and toss to combine; season with salt and pepper.
ou're using a tender English cucumber, there is no need to
ong ribbons of cucumber. Even with the soft-seeded English cucumber the going
bout 2 cups juice). Puree English cucumber and pour through sieve into
For the Dressing:
Add rosemary, vinegar, and olive oil to a small saucepan. Heat for approximately 5 minutes over very low heat to blend and intensify flavors. Remove from heat. Whisk in the Dijon mustard.
Slice the cucumber into very thin slices. Place into a pretty bowl. Pour dressing over cucumber slices and toss to mix. Refrigerate until ready to serve.
Serves 4.
Stir buttermilk powder and water together in a bowl until smooth; pour into the work bowl of a food processor. Add standard cucumbers, English cucumber, vanilla yogurt, shallot, lemon, mint, garlic, dill, cumin, and nutmeg to the bowl.
Pulse the food processor to begin chopping ingredients before leaving on to blend soup to your desired consistency.
nto later.
Place the cucumber in a large glass container
lightly butter all slices of bread.
dice scallions very small (including all green parts) and mix with cream cheese and all other spices.
spread cream cheese mix generously on 3 bread slices.
slice english cucumbers or zucchini with a vegetable peeler and lay on top of the cream cheese spread.
top sandwich with the rest of the bread slices.
cut the crust off the the sandwiches and cut in quarters.
chill for 1/2 hours before serving.
Wash and slice cucumber into 1/4 - 1/8\"
Peel and slice the cucumber into very thin rounds. They should be slightly transparent.
Mix softened cream cheese with garlic salt and dill weed.
Spread cream cheese mixture on one half of each sandwich.
Spread cucumber slices on halves. If the slices are thin enough, overlap the slices.
Close the sandwiches, de-edge them with a serrated blade, and cut into triangular halves.
ayer ham, cheese, pickles and cucumber. Add salt and pepper to
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!
Herbal Mayonnaise: In a bowl whisk mayonnaise, lemon juice, zest and garlic powder. Fold-in cilantro, fresh herbs, salt and pepper. Whish until mayonnaise is combined.
Toast country bread, spread with Herbal Mayo, add lettuce, Smoked Gouda cheese, Maui onion, English cucumber, Heirloom tomato, Hass avocado and top with lettuce. Slice sandwich in half and place on serving plate.
Garnish plates with Baby Dill Pickles.
Slice the cucumber as thin as you can (1/8\" is good).
Cut out nice circles from the white part of the bread using a 3in cookie cutter(toss the crusts).
Spread a seriously THIN layer of mayo on each slice and artfully arrange 3-4 cucumber slices on each open faced sandwich.
Top with 3 or 4 shavings of onion.
Sprinkle each sandwich with some salt (do not leave this out!).
Enjoy!
Mix red onion, green onions, garlic scapes, red bell pepper, carrots, celery, English cucumber, zucchini, chickpeas, capers, paprika, cayenne pepper, and Italian dressing together in a large bowl. Season with salt and ground black pepper.
Drizzle olive oil on one side of each bread slice and spread chickpea mixture on half the slices. Top with second piece of bread to make a sandwich.
he seasoned pork. In each sandwich, arrange 2 slices each of
Slice a baguette in half lengthwise.
Spread with a thin(or thick) layer of mayonnaise.
Next, place juicy slices of ripe tomatoes. The juices will seep into the bread a bit and make for excellent flavor.
Add the cucumber slices.
Add a layer of hard-boiled eggs.
Salt and pepper to taste.
Cover with the top half of the bread and cut sandwich in half.
Eat up!
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
omatoes, green onions, bell pepper, cucumber, cilantro, orange juice, vinegar and