I am getting ready to entertain, and trying out new recipes. My husband does not like cucumber sandwiches, apparently, but inhaled about 6 of these little guys in 2 min and went on and on about how delicious it was. So, even if you don’t see your crew as a tea sandwich kind of crowd, leave the crusts on and give it a go (I liked it better with the crusts off and did this for my own sandwiches) and I bet you will be pleasantly surprised. The cream cheese spread is very much like a super delicious and fresh version of Tim Horton’s garlic and herb cream cheese and would be good on anything carb based, really. Very light and satisfying meal paired with soup and cured meats (we ate it with Hungarian salami- so good!)
Recipe adapted from Dayles Incredible Links.
- 1 medium cucumber
- 1/2 cup cider vinegar
- 1 cup water
- 1/2- 3/4 of a container of whipped cream cheese
- 2 tablespoons of room temp. butter
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. dried dill
- 1 loaf sliced, firm-textured bread
- dash of paprika
Run a fork along the sides of the cucumber to ensure the marinade is absorbed. Slice thinly, but not so thin they are transparent, and place in a pie plate filled with the vinegar and water. Leave to marinate for 30 min or so.
Meanwhile, cream the butter in a small bowl with a fork or butter knife, and then add whipped cream cheese (Philly makes this- it is so good) salt and pepper, dill, paprika, and onion and garlic powders.
Spread cream cheese mix on both sides of bread (not too thick).
Drain cucumbers on paper towels or cloth.
Arrange cucumbers in one even layer over one side of prepared bread.
Cut sandwiches with a a nice bread knife diagonally and remove crusts (whipping knife often) for cute tea sandwiches, or leave the crusts on if you are looking for something heartier.