Crunchy Cheesy Open Face Cucumber Sandwiches Food

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CRUNCHY CHEESY OPEN FACE CUCUMBER SANDWICHES



Crunchy Cheesy Open Face Cucumber Sandwiches image

A delicious cream cheese blend with dry Italian salad dressing, green onion and mayo, spread on pumpernickel bread and topped with a cucumber slice, sprinkled with dill weed and paprika. I got this recipe from a friend after she brought it to a luncheon. Make sure to make plenty, it's very delicious and refreshing.

Provided by dinners ready when

Categories     Spreads

Time 15m

Yield 12 sandwiches, 12 serving(s)

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
1 (2/3 ounce) package Italian salad dressing mix
1/2 cup mayonnaise
1 tablespoon chopped green onion
1 loaf pumpernickel bread, cut into 1/2 inch thick slices
1 cucumber, sliced
2 teaspoons dried dill weed
paprika

Steps:

  • 1. In a medium bowl, mix together cream cheese, green onion, dry Italian dressing mix and mayonnaise.
  • 2. Spread a 1/8" layer of the cream cheese mixture on each slice of bread, and top with a slice of cucumber. Sprinkle with dill and paprika. Repeat with remaining ingredients.
  • Serve as an appetizer.

Nutrition Facts : Calories 203, Fat 11.1, SaturatedFat 4.8, Cholesterol 23.3, Sodium 380.1, Carbohydrate 21.8, Fiber 2.6, Sugar 1.3, Protein 5

OPEN FACED CUCUMBER SANDWICHES



Open Faced Cucumber Sandwiches image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 6

8 (3/8-inch) thick slices sourdough bread
1/2 bunch watercress, chopped
1 cup homemade or store bought buttermilk dressing
2 ounces cream cheese
1 English cucumber, thinly sliced
1 red pepper, seeded and sliced into thin rounds

Steps:

  • Preheat the oven to 400 degrees F.
  • Toast the bread for about 5 minutes then set aside to cool. Combine the watercress, buttermilk dressing and cream cheese in a food processor or blender and puree. Spread the toast with the cream cheese mixture. Shingle cucumbers on top of each slice of bread then cut the sandwiches into triangles. Arrange the sandwiches on 4 plates, garnish with red pepper and serve.

OPEN-FACED SANDWICHES WITH HERBED CREAM CHEESE AND BABY CUCUMBER



Open-Faced Sandwiches With Herbed Cream Cheese and Baby Cucumber image

Fika is a traditional daily Swedish coffee break where people gather to enjoy their coffee with a bite to eat. Open-faced sandwiches are a part of daily life all across Scandinavia, particularly in Norway. The prep time does not include 1 hour cooling time. Enjoy!

Provided by Nif_H

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces cream cheese, softenened
1 scallion, finely minced
1 tablespoon fresh parsley, finally chopped
1 tablespoon fresh chives, snipped
1 tablespoon fresh dill, finely snipped (extra for garnish)
1 garlic clove, finely minced
1 teaspoon fresh lemon juice
1 pinch table salt
fresh ground black pepper, to taste
crispbread crackers or european rye bread, to serve
baby cucumber, thinly sliced, to serve
optional: smoked salmon and very thinly sliced red onion

Steps:

  • In a medium bowl, combine the cream cheese, scallion, parsley, chives, dill, garlic, lemon juice, salt, and pepper. Reserve a small amount of fresh dill for garnish. Mix until everything is evenly distributed. Cover and chill the mixture for at least 1 hour before serving.
  • Spread 1 to 2 tablespoons of the cream cheese mixture on a crispbread cracker or rye bread (best if lightly toasted). Repeat until all of the cream cheese mixture has been used.
  • Top with cucumber slices, and sprinkle with reserved fresh dill. Eat immediately!
  • Variation: Instead of baby cucumbers, top the herbed cream cheese mixture with smoked salmon and red onions.

CUCUMBER SANDWICHES



Cucumber Sandwiches image

These are dainty little sandwiches that make a beautiful presentation. The flavor of these are very good and well recieved.

Provided by mommyoffour

Categories     Lunch/Snacks

Time 25m

Yield 16 sandwiches

Number Of Ingredients 6

3 medium sized cucumbers
1 medium sized onion
salt and pepper, to taste
4 ounces cream cheese
1/2 cup mayonnaise
8 slices bread (extra thin slices)

Steps:

  • Peel cucumbers and onions; put in blender until finely crushed.
  • Put in cloth and squeeze out juice.
  • Season with salt and pepper.
  • Blend cream cheese and add cucumber and onion.
  • Then add mayonnaise; blend well.
  • Spread on bread slices.
  • Cut crusts on bread.
  • Cut into 4 triangles and serve.

OPEN FACED CUCUMBER SANDWICHES



Open Faced Cucumber Sandwiches image

This is a really quick to fix appetizer for drop in guests or to take to potlucks! My kids love these so I always keep some made up in the fridge for a quick snack.

Provided by Joanne Johnson

Categories     Spreads

Time 15m

Yield 24-36 individual appetizers

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1 package dried Italian salad dressing mix
1 package rye cocktail bread
1 -2 medium cucumber, cut into 1/8 inch slices
paprika (optional)

Steps:

  • 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).

Nutrition Facts : Calories 142.8, Fat 4.7, SaturatedFat 2.3, Cholesterol 10.4, Sodium 303.2, Carbohydrate 20.8, Fiber 2.5, Sugar 1.8, Protein 4.3

OPEN FACED CHEESY EGG SALAD SANDWICHES



Open Faced Cheesy Egg Salad Sandwiches image

Found in the 1986 Sothern Living cookbook and modified a bit. We were very happily suprised with how a few little changes to egg salad can make such a difference. This is now one of my favorite dinners! Ofcoarse you could also make this for breakfast or lunch as well. Make the egg salad ahead of time and the meal is a snap. I usually just serve this with fruit or cucumber slices on the side.

Provided by Nikoma

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

6 eggs (hard boiled)
1 cup cheddar cheese
1/4 cup green onion (minced)
4 tablespoons mayonnaise or 4 tablespoons salad dressing
3 tablespoons pickle relish (well drained)
1 -2 teaspoon prepared mustard
1/4 teaspoon soy sauce
salt
pepper
4 tablespoons celery (minced)
6 slices sourdough bread
1/4 cup butter

Steps:

  • Peel and chop your eggs into a bowl, and add cheese through celery.
  • Mix well. Refrigerate until dinner or go right along.
  • Heat skillet to med/low heat.
  • Spread sourdough slices with butter and toast on both sides.
  • Remove to a baking sheet.
  • Raise oven rack to top and set oven to broil.
  • Top each slice of bread with egg salad and broil with oven door open 1-3 minutes or until cheese is melted (watch closely so bread doesn't burn).
  • You could also use english muffin halves as the original recipe called for, but personally I think the sourdough adds a little something extra!

Nutrition Facts : Calories 443.3, Fat 24.1, SaturatedFat 11.3, Cholesterol 254.2, Sodium 789.7, Carbohydrate 39.4, Fiber 2.2, Sugar 2.7, Protein 17

CUCUMBER OPEN FACED SANDWICHES



Cucumber Open Faced Sandwiches image

Make and share this Cucumber Open Faced Sandwiches recipe from Food.com.

Provided by JoAnn

Categories     Spreads

Time 10m

Yield 20 serving(s)

Number Of Ingredients 7

3 cucumbers, peeled and sliced thin (seedless are great)
8 ounces cream cheese, softened
1 package hidden valley ranch dressing mix
1/2 cup mayonnaise
1/4 cup sour cream
1 loaf rye cocktail bread
dill weed (to garnish)

Steps:

  • Place cream cheese, dressing mix, mayonnaise and sour cream in a bowl and mix together until well blended.
  • Chill at least one hour for flavors to blend.
  • Spread each bread slice with a tsp of the mixture.
  • Top with a cucumber slice.
  • Sprinkle with dill weed and arrange on platter.

Nutrition Facts : Calories 51.2, Fat 4.5, SaturatedFat 2.5, Cholesterol 14, Sodium 39.7, Carbohydrate 2.2, Fiber 0.2, Sugar 1.2, Protein 1

CUCUMBER PARTY SANDWICHES



Cucumber Party Sandwiches image

This is one of my favorite appetizers. We have lots of pig roasts here in Kentucky, and these small sandwiches are perfect to serve while the pig is roasting. -Rebecca Rose, Mount Washington, Kentucky

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
2 tablespoons mayonnaise
2 teaspoons Italian salad dressing mix
30 slices cocktail rye or pumpernickel bread
60 thin cucumber slices
Optional: Fresh dill sprigs and slivered red pearl onions

Steps:

  • Beat cream cheese, mayonnaise and dressing mix until blended; let stand 30 minutes. , Spread cream cheese mixture on bread. Top each with 2 cucumber slices and, if desired, dill and red onion slivers. Refrigerate, covered, until serving.

Nutrition Facts : Calories 53 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 92mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

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