Cucumber And Cheddar Cheese Sandwiches Food

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CHEDDAR, CUCUMBER AND MARMALADE SANDWICHES



Cheddar, Cucumber and Marmalade Sandwiches image

Melissa Clark came up with this recipe in 2011, a sandwich for her daughter, against the one she made for herself with Branston pickle in place of the marmalade. (Branston pickle is a British pickled chutney, made with vegetables, that dates back to the early 20th century.) You can certainly make the grown-up version. But this sweet, salty, cool variety is close to perfect for lunch or a light dinner.

Provided by Melissa Clark

Categories     lunch, weekday, main course

Time 5m

Yield 4 sandwiches

Number Of Ingredients 5

8 slices pumpernickel bread
2 tablespoons butter, softened
2 tablespoons orange marmalade
6 ounces thinly sliced Cheddar or Gruyère or Swiss cheese
1 cup thinly sliced cucumber

Steps:

  • Spread the bread slices with butter and then a very thin layer of marmalade. Top 4 slices with cheese and cucumber and then with the remaining bread.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 8 grams, Sodium 80 milligrams, Sugar 5 grams, TransFat 0 grams

CUCUMBER AND LEMONY DILL CREAM CHEESE TEA SANDWICHES



Cucumber and Lemony Dill Cream Cheese Tea Sandwiches image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 12 tea sandwiches

Number Of Ingredients 6

4 ounces cream cheese, at room temperature
2 tablespoons chopped fresh dill
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
6 slices good-quality white bread*
1/3 large English seedless cucumber (about 4 inches), thinly sliced

Steps:

  • In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Season the mixture with salt and pepper.
  • Lay the slices of bread on your work service and distribute the cream cheese evenly among each slice, spreading into a thin layer. Arrange the cucumber slices in rows over 3 slices of the bread. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich. Serve immediately.

CUCUMBER AND CHEDDAR CHEESE SANDWICHES



Cucumber and Cheddar Cheese Sandwiches image

Provided by dancersrecipes

Time 29m

Yield 1

Number Of Ingredients 5

fresh baked bread (whatever type you prefer)
cucumber (english)
white cheddar cheese (old or strong)
butter or mayonnaise
salt and black pepper

Steps:

  • Peel cucumber skin and cut thin round slices. Spread butter or mayonnaise on two slices of baked bread. Cut Cheddar cheese into thin slices and place on of the slices until thoroughly covered. Then place the thin slices of cucumbers on top of the cheese and add salt and pepper on top of the cucumbers only. Place the second (buttered or mayonnaised) slice on top of the cucumbers and cut in half.

CUCUMBER AND CREAM CHEESE TEA SANDWICHES



Cucumber and Cream Cheese Tea Sandwiches image

Make and share this Cucumber and Cream Cheese Tea Sandwiches recipe from Food.com.

Provided by Woowoose

Categories     Lunch/Snacks

Time 25m

Yield 20 sandwiches

Number Of Ingredients 7

1/2 English cucumber, unpeeled
2 ounces whipped cream cheese, room temperature
1/2 tablespoon mayonnaise (I use Miracle Whip)
1 pinch garlic salt
1/4 teaspoon fresh dill, finely chopped
5 slices white bread, cut very thin (slice regular pieces in half if you have to)
5 slices whole wheat bread, cut very thin (slice regular pieces in half if you have to)

Steps:

  • Cut cucumber with a mandolin to make very fine slices. Lay slices on paper towels to drain.
  • In a bowl, stir cream cheese, mayonnaise, garlic salt and dill together until smooth.
  • Spread each slice of bread with a layer of the cream cheese mixture. Then lay cucumber slices in overlapping rows on one half of the bread slices. Top with remaining wheat bread slices.
  • Cut crusts from each sandwich and then cut into quarters.

Nutrition Facts : Calories 46.3, Fat 1.6, SaturatedFat 0.8, Cholesterol 3.2, Sodium 90.6, Carbohydrate 6.8, Fiber 0.7, Sugar 0.8, Protein 1.4

CUCUMBER SANDWICHES III



Cucumber Sandwiches III image

Really great appetizer for the summer or anytime. Every time I have served these everyone wants the recipe...and they're so easy! Just be sure to refrigerate the cream cheese mixture overnight!

Provided by KIMBEE100

Categories     Main Dish Recipes     Sandwich Recipes

Time 20m

Yield 35

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
½ cup mayonnaise
1 (.7 ounce) package dry Italian salad dressing mix
2 loaves French bread, cut into 1 inch slices
2 medium cucumbers, sliced
1 pinch dried dill weed

Steps:

  • In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
  • Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

Nutrition Facts : Calories 123.1 calories, Carbohydrate 15.6 g, Cholesterol 8.2 mg, Fat 5.2 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 296.6 mg, Sugar 1.2 g

CUCUMBER, TOMATO AND CHEDDAR SANDWICH



Cucumber, Tomato and Cheddar Sandwich image

My hubby introduced me to this interesting sandwich. I thought it was strange until I tried it!!! I recommend using the butter, but if you prefer not to please don't use margarine; you can use mayonnaise instead. This also works great for finger sandwiches!

Provided by love4culinary

Categories     Lunch/Snacks

Time 5m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 6

1/4 cucumber, sliced thin, enough to cover the surface of your bread
4 -5 slices tomatoes, enough to cover the surface of your bread
5 -6 slices sharp cheddar cheese, sliced thick, enough to cover the surface of your bread
unsalted butter, softened, to taste (can use mayo if you dont want to use butter)
2 slices rustic Italian bread
1 pinch salt

Steps:

  • Lay out your two slices of bread.
  • Spread a thin layer of butter on one side of both pieces of bread.
  • Take your cucumber slices and put a single layer of them on one piece of bread.
  • Top the cucumber with tomato slices.
  • Sprinkle a pinch of salt over the veggies.
  • Place a layer of cheese on top.
  • Place other slice of bread on top to make a sandwich.
  • Cut your sandwich in half, if desired, and serve!

Nutrition Facts : Calories 698.3, Fat 48, SaturatedFat 29.9, Cholesterol 147, Sodium 1263.5, Carbohydrate 27.7, Fiber 2.4, Sugar 4.4, Protein 39.6

CUCUMBER AND CHEDDAR CHEESE SANDWICHES



Cucumber and Cheddar Cheese Sandwiches image

Make and share this Cucumber and Cheddar Cheese Sandwiches recipe from Food.com.

Provided by Dancer

Categories     Lunch/Snacks

Time 10m

Yield 1 batch

Number Of Ingredients 6

fresh baked bread (whatever type you prefer)
English cucumber
white cheddar cheese (old or strong)
butter or mayonnaise
salt
black pepper

Steps:

  • Peel cucumber skin and cut thin round slices.
  • Spread butter or mayonnaise on two slices of baked bread.
  • Cut Cheddar cheese into thin slices and place on of the slices until thoroughly covered.
  • Then place the thin slices of cucumbers on top of the cheese and add salt and pepper on top of the cucumbers only.
  • Place the second (buttered or mayonnaised) slice on top of the cucumbers and cut in half.

GRANDMA'S CUCUMBER TEA SANDWICHES



Grandma's Cucumber Tea Sandwiches image

My Grandma and her sisters got together every couple of weeks to play bridge. She always made these sandwiches when it was her turn to host--and spent most of the day in the kitchen guarding the refrigerator to keep all the rest of us from stealing them! I changed the bread to whole wheat, as I like it better, but you can use whatever suits you--we also use pumpernickel or rye.

Provided by FloridaGrl

Categories     Spreads

Time 2h30m

Yield 4 dozen

Number Of Ingredients 16

1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1 tablespoon fresh dill, snipped
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
2 large cucumbers, seeded and chopped
1/2 cup sweet red pepper (optional)
1/4 cup chopped onion
1/4 cup green olives, chopped (Can use pimento stuffed)
1/4 cup minced fresh parsley
12 slices whole wheat bread
cucumber, slices (optional)
fresh dill sprig (optional)

Steps:

  • In a small mixing bowl, combine the first 8 ingredients; beat until well blended. Stir in the cucumbers, red peppers (if using, onions, olives and parsley. Cover and refrigerate for up to 8 hours.
  • Remove crusts from bread; cut each slice into 4 triangles. Spread with cream cheese mixture. Garnish with cucumber slices and dill sprigs if desired.

Nutrition Facts : Calories 503.9, Fat 29.7, SaturatedFat 14.2, Cholesterol 66.2, Sodium 1003.5, Carbohydrate 51.3, Fiber 7.1, Sugar 8.9, Protein 13.9

SARASOTA'S CHEDDAR, PICKLED CUCUMBER & ONION SANDWICH



Sarasota's Cheddar, Pickled Cucumber & Onion Sandwich image

This was a sandwich I used to get from a small English Pub up in Manistee, Michigan years ago. I still love it - and it is so simple.They were nice enough to give me the recipe which I follow to a tee to this day - NO changes. Now, with just a few ingredients, don't change out anything. A good pumpernickel bread, buy a good deli bread it isn't expensive. A nice white cheddar, right from your grocers deli (and don't get the cheap pre-packaged stuff) you are only buying a few slices, and it will be cheaper than buying a package of the cheaper brand. And pickled cucumbers and onions. A sweet onion and seedless cucumbers. If you can't find seedless, just take the time to lightly seed - it isn't hard. And boursin cheese or a soft cheese with chives. Simply grilled and so worth it. Now at the restaurant they also served this cold, but just about everyone ordered it grilled. The combo on the menu was a crock of either their signature potato chowder chowder or corn chowder. Believe it or not, the combo on the menu including a drink was $3.99 ... what a deal! Those were the days.

Provided by SarasotaCook

Categories     Lunch/Snacks

Time P1DT10m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 11

8 slices dark pumpernickel bread
8 slices white cheddar cheese, 2 slices per sandwich (thick sliced, no thin)
1 cup pickled cucumbers and onion, see recipe below (1/4-1/2 cup per sandwich)
4 tablespoons cream cheese with chives (or a soft herb cheese such as Boursin)
butter
2 -3 medium English seedless cucumbers, peeled and cut in half lengthwise and then thin sliced (depending on the size of the cucumber)
1 large onion, cut in quarters and then thin sliced (sweet onion)
3 tablespoons apple cider vinegar (no substitutes)
6 tablespoons rice wine vinegar (no substitutes)
2 teaspoons kosher salt, you can a little more if you want it a bit saltier (no table salt)
1 teaspoon fresh ground pepper

Steps:

  • Cucumbers and Onions -- Now this can be done early that day or even the night before which is even better. Very simple - just mix the vinegars, salt and pepper, cucumbers and onions and toss well and cover with saran wrap. That's it. Make sure you use a NON-metal bowl.
  • Sandwich -- Spread 1 tablespoon of the soft cheese with chives on the first slice of bread. Top with the pickled cucumbers and onions, use a slotted spoon so you don't get any juice. The cucumber and onions have already absorbed all the flavor. Then, top with 2 slices of cheese and the top slice of bread.
  • Grill -- Butter the top slice of bread and put that side down first on your grill pan or in your saute pan. Then butter the other slice. Grill until side 1 is lightly toasted and flip. It will only take a few more minutes on the second side until the cheese is melted.
  • Serve -- Enjoy this with a bowl of your favorite chowder and some potato chips for a nice dinner.
  • The preparation time includes making the pickled onions and cucumbers.

Nutrition Facts : Calories 421.9, Fat 20.6, SaturatedFat 12.1, Cholesterol 58.8, Sodium 1652.4, Carbohydrate 39.4, Fiber 5.4, Sugar 4, Protein 20.3

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