Savory Cucumber Finger Sandwiches Food

SAVORY CUCUMBER SANDWICHES

Steps:

• In a small bowl, combine the cream cheese, mayonnaise and salad dressing mix. Refrigerate for 1 hour. , Just before serving, spread over each slice of rye bread; top each with a cucumber slice. If desired, sprinkle with dill.

EASY CUCUMBER SANDWICHES

Steps:

• Using a 1 1/2 inch cookie cutter, make 40 small circles from the bread. You can use the leftover pieces for stuffing or allow them to dry and food process them into bread crumbs. You can also make croutons! Set your bread pieces aside.
• In the bowl of a large stand mixer or a medium mixing bowl, combine softened cream cheese, sour cream, apple cider vinegar, Worcestershire sauce, fine sea salt, garlic powder and onion powder.
• Lightly coat each bread piece with the cream cheese mixture.
• Place one thin cucumber slice on each bread piece.
• Top each with fresh dill sprigs, minced roasted red pepper and/or chives. You can do all three or a blend of them or none at all!
• If you've tried this recipe, come back and let us know how it was!

CUCUMBER FINGER SANDWICHES WITH FETA AND CREAM CHEESE SPREAD

Steps:

• In the base of a food processor, combine the feta cheese, cream cheese, dill and olive oil.
• Blend until combined, drizzling in more olive oil if the mixture is too thick. It should be creamy and smooth.
• Cut your thin sandwich bread into whatever desired shape you'd like these sandwiches to be. Toast.
• When the bread has cooled slightly, slather it with the Whipped Feta and Cream Cheese Spread.
• Top the spread with a round of cucumber.
• Sprinkle dill on top of the cucumber.
• Repeat until all the sandwiches have been made.
• Serve at room temperature, and enjoy!

3 FINGER SANDWICHES INSPIRED BY CLASSIC ENGLISH TEATIME SNACKS

Steps:

• For watercress sandwiches: Lay out 3 pairs of wheat bread. Using a butter knife, spread 1 tablespoon of butter or less on each exposed side of the bread slices. Distribute 1/2 cup watercress evenly across 3 slices of bread. With remaining slices, assemble sandwiches by placing buttered side of the bread down on top of watercress. Cut off crusts and slice each sandwich into 3 mini sandwiches.
• For cucumber cream cheese sandwiches: Lay out 3 pairs of white bread. Using a butter knife, spread 1 tablespoon of cream cheese or less on each exposed side of the bread slices. Distribute 1 tablespoon or less of mint leaves evenly across 3 slices of bread, then top with 9 thin slices of cucumber. With remaining slices, assemble sandwiches by placing cream cheese side of the bread down on top of cucumbers. Cut off crusts and slice each sandwich into 3 mini sandwiches.
• For salmon sandwiches: Lay out 3 pairs of rye bread. Using a butter knife, spread 1 tablespoon of mayonnaise or less on each exposed side of the bread slices. Distribute entire package of salmon slices evenly across 3 slices of bread. Garnish salmon with a light squeeze of lemon juice. With remaining slices, assemble sandwiches by placing mayonnaise side of the bread down on top of salmon. Cut off crusts and slice each sandwich into 3 mini sandwiches.

CUCUMBER SANDWICHES

Steps:

• Peel the English cucumber, then very thinly slice it into rounds. Put the slices on paper towel, lightly salt, and wait 20 minutes. This will draw out some of the liquid, make the cucumbers firmer, and bring out the delicate flavor of the cucumber. When the timer goes off, blot the cucumbers to take off excess moisture and salt.
• Wash and pat dry the fresh dill. Chop it up and place it in a bowl along with the softened cream cheese. Stir with a spoon until well combined.
• Lay 12 slices of bread on a large cutting board. Lightly butter half of them with unsalted butter since there will be enough salt in the cucumber rounds. Spread the cream cheese with dill on 6 slices of bread.
• Squeeze the juice from one lemon into a small bowl, then quickly dip the cucumber slices into the lemon juice one at a time. Carefully place ten or twelve overlapping cucumber rounds in two rows on top of the slice with the cream cheese. Sprinkle with white pepper.
• Place the other bread slice on top of the sandwich. Using your hand, press down on the bread as you cut the crusts off, then slice the sandwiches into fingers, squares, or triangles. For the picture, I cut each sandwich into four triangles.
• Serve immediately for best freshness.

CUCUMBER FINGER SANDWICHES

Steps:

• Spread one side of each slice of bread with a thin layer of butter. Arrange a single layer of cucumber slices on 4 of the bread slices. Stir together the mayonnaise, chives, mustard and some salt and pepper in a small bowl. Spread a thin layer of the mayonnaise mixture over the cucumbers. Top with the remaining slices of buttered bread. Cut off the crusts and cut each sandwich into three fingers.

CUCUMBER FINGER SANDWICHES

Steps:

• Beat together the cheese, cream, salt and watercress.
• Spread the mixture on 12 slices of bread. Place the cucumber slices on top.
• Top with the remaining bread slices and press gently together. Cut into triangles and place on a serving plate.

ENGLISH TEA FINGER SANDWICHES (3 RECIPES!)

Steps:

• Prepare each sandwich filling by adding all the ingredients to separate bowls. (3 total) Mix each using a silicone spatula. (they work best!) Keep in mind that using room temperature butter and cream cheese will make mixing much easier!
• Once your 3 fillings are ready, set out your bread slices and start spreading your filling generously onto each side of your bread.
• *Note* I used a TOTAL of 18 slices of bread. I laid out 6 slices for EACH filling. This gave me 3 large sandwiches with EACH filling. (Total of 9.) I then cut each of the 9 finished sandwiches into TWO triangles giving me a total of 18 tea sandwiches triangles to serve or 6 each. If you want to QUARTER your tea sandwiches you can. You should then get twice the amount (36 total).
• Trim the ends of your cucumbers and then cut each into thirds (or half) depending how long your cucumbers are. (The idea is to cut them lengthwise first before you start slicing them down. We want about 4" chunks so that when we slice them, they fit nicely onto your bread. (See photos). Finally, you can slice each chunk into slices about 1/16" thick. Your yield will differ than mine depending upon the size of your cucumbers. Aim for about 4-5 slices per sandwich! (See photos for reference!)

SAVORY CUCUMBER FINGER SANDWICHES

Steps:

• Blend all ingredients for the spread in a food processor until smooth. Should be slightly thick. You might need to add a few tablespoons of water to ease the process. The spread should have a spicy yet slightly sweet taste.
• Spread some of the mixture on one slice of bread. Top with cucumber slices and some cheese. Spread another slice and place on top. Cut off the crusts and cut the sandwiches diagonally so you get four triangles.
• Repeat with rest of bread.
• You can assemble, pack in an airtight container, and refrigerate up to 2 hours. They taste best at room temperature.
• I keep the crusts and my daughter and I eat them as snacks.

CUCUMBER CREAM CHEESE FINGER SANDWICHES

Steps:

• Combine the cucumbers and cream cheese, then blend in the onion.
• Add in a tablespoon or two of mayonnaise and blend until the mixture is soft and spreadable. Add a little more mayonnaise to soften further.
• Cut the crusts off the bread, then either cut each piece into fourths or cut into diamonds.
• Spread mixture over half the bread pieces, then top with another piece of bread.
• Garnish with parsley or cucumber.
• Tips & Warnings.
• You can also leave the sandwiches open-faced.
• Try this method with tuna or chicken salad, too.

CUCUMBER AND RADISH ENGLISH TEA SANDWICHES

Steps:

• Spread one side of each slice of bread with the herb cheese. Top half with the cucumber slices and the other half with the sliced radish. Season with salt and pepper, if desired. Flip each slice with the radishes over on top of the slices with the cucumbers.
• Trim the crust off each side of the sandwiches. Cut the sandwiches in half, and in half again, creating 4 pieces.
• Arrange on a platter individually or stack two pieces togethe and secure with a toothpick.

20 EASY CUCUMBER APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cucumber appetizer in 30 minutes or less!

CUCUMBER SANDWICHES

Steps:

• Cut bread into little fancy circle or simply remove crust and cut into desired shape. Set aside.
• In a medium mixing bowl, mix together cream cheese, mayonnaise, green onion, garlic, chives, parsley, lemon zest and juice, grated cucumber- optional ,salt and pepper until fully combined.
• Place the mixture in a pastry bag and pipe on the little bread round, then top with cucumber slice. Top the cucumber with a little more of the cream mixture and some fresh chives. Repeat the process for the other bread rounds.

20 MINI SANDWICHES FOR A PARTY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mini sandwich in 30 minutes or less!

FINGER CUCUMBER SANDWICHES

Steps:

• In a small bowl combine shredded cucumber and salt. Leave it for 10 minutes.
• In a separate medium bowl combine cream cheese, sour cream, dill and green onion. Mix well.
• After 10 minutes drain the excess water from cucumber just by squeezing cucumber. Discard the water.
• Add cucumber to cream cheese mixture. Combine well.
• Prepare 5 bread slices. Spread about 3 Tbsp. cucumber cream cheese mixture on each slice.
• Cover with remaining 5 slices of bread. Cut into 4 equal parts.

SAVORY CUCUMBER SANDWICHES

Steps:

• Spread about 1 1/2 teaspoons cream cheese onto each slice of bread. Top each with cucumber slice. Sprinkle each with a few bits of pimiento.