Open Faced Sandwiches With Herbed Cream Cheese And Baby Cucumber Food

OPEN FACE SMOKED SALMON FINGER SANDWICHES WITH HERBED HORSERADISH CREAM CHEESE

Steps:

• In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until smooth.
• Arrange 4 bread slices on work surface. Spread 2 tablespoons of the cream cheese mixture over each bread slice to cover. Lay the watercress in an even layer on top. Top with smoked salmon. Using a 2-inch round cookie cutter, cut 3 or 4 circles out of each slice of bread. Place a dollop of the cream cheese mixture on top and garnish with 2 pieces of chive.
• Arrange the sandwiches on a platter and serve.

CUCUMBER OPEN FACED SANDWICHES

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.

OPEN FACED CUCUMBER SANDWICHES

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.

CUCUMBER SLICES TOPPED WITH HERBED CREAM CHEESE

Steps:

• Process or blend 1st 8 ingredients together until smooth.
• Cut cucumber into 5mm slices and top with cheese mixture.
• Garnish with extra oregano and red pepper pieces.
• Note: Cover and refrigerate for at least 2 hours before serving. This time is not included in the preparation time.

NORWEGIAN OPEN FACED SANDWICHES

Steps:

• Butter each slice of bread with half the butter.
• Spread half the mustard on top of each buttered slice of bread.
• Lay a slice of meat on top of the 2 slices of bread.
• Lay half the cheese on top of the meat.
• Serve with the Pickles and olives on the side.
• This makes 2 topless sandwiches which is what 'open faced' means.
• Can be sliced in half if bread is too large or eaten with a knife and fork.

CREAM CHEESE CUCUMBER BITES (KIDS SAILBOATS)

Steps:

• RESERVE 2 tablespoons carrots.
• Mix remaining carrots with cream cheese;
• spoon into cucumber shells.
• Top with reserved carrots.
• Cut each cucumber half into 5 pieces to serve.
• For Kids- Let the kids make cucumber "boats" instead! Just fill the cucumber shells with the cream cheese mixture as directed. Then, add snow peas for the sails. Decorate with other cut-up fresh vegetables as desired to resemble colorful sailboats.

CZECH OPEN FACED SANDWICHES/ OBLOžENé CHLEBí?KY

Steps:

• Begin with preparing the ingredients starting with the baguettes, by slicing the large baguettes into 2cm wide slices (approx.) and the small baguettes into 1cm slices (approx.).
• Boil the eggs.
• Slice the following, boiled eggs, half the dill pickles long ways and the other half side ways, long ways will be for the large baguette slices and the side ways slices which should look like circles will be used for the small baguette slices, kielbasa and the cheese into thin squares so they fit the small baguette slices.
• Though depending on the size of the baguettes, this should leave you with approximately 80 slices, 40 large and 40 small.
• The ingredients that I have listed are for 4 different topping styles of these sandwiches.
• On the first half of the large slices begin by spreading a thin layer of the potato salad, followed by ham, slice of boiled egg and a sprinkle of paprika.
• Top the remaining half of the large slices with a thin layer of mayonnaise, salami, dill pickles, piece of pickled pepper and a sprinkle of Parmesan.
• On the first half of the small slices begin by lightly spreading the home-made mayonnaise, adding the slice of cheese, kielbasa and a piece of pickled pepper. Pierce through the center using a toothpick.
• The remaining half of the small slices will be topped with a light spreading of butter, slice of cheese, small slice of pickle, one anchovy and sprinkle of chopped dill.
• Let them chill in the fridge for approximately 20 minutes and then serve.