Creamy Cucumber Sandwiches2014-04-11
- Yield : 10 sandwiches
- Prep Time : 10m
- Cook Time : 0m
- Ready In : 1:10 h
Warning: these yummy little sandwiches are addictive! This is a delicious family recipe given to me by by mother-in-law and great for lunch or midday snack. The secret with these sandwiches is finely shredding the cucumbers, draining the water, and blending thoroughly with the cream cheese filling.
Traditionally, these are made with white bread with the crush cut off (as pictured). Of course, you can use any type of thinly sliced bread and leave the crusts on. I’ve often used light tasting wheat bread instead of white. Just keep in mind that grains with a strong taste may overpower the flavor of the cucumber filling.
- I medium size cucumber
- 8 ounces cream cheese (1 small size box), softened
- 1/4 cup of mayonnaise
- 1/4 teaspoon celery salt
- 1/4 teaspoon pepper
- 1 loaf of sandwich bread
Shred the cucumber using a fine grater. Place in strainer or colander and let juice drain.
Combine soften cream cheese, mayonnaise, celery salt and pepper in a bowl. Mix until creamy.
Press excess water out of shredded cucumber if necessary and add to cream cheese mixture. Mix until cucumber is completely blended in.
Refrigerate for at least 1 hour to allow flavors to develop.
Spread thinly between two slices of sandwich bread. Cut diagonally before serving.
Tip: Use a strainer over a bowl or a colander to capture the juice from the shredded cucumber. Save the juice and add a few drops of fresh lemon juice. Mix a couple tablespoons of this cucumber, lemon juice with to a glass of ice water for a cool and refreshing drink that’s great on a hot day or after a workout.