Cucumber Tea Sandwiches

 Ingredients

  • 12 slices thinly sliced white bread (Pepperidge Farm Very Thin Sliced White Bread)
  • 2 cucumber peeled (thinly sliced)
  • 1 cup vinegar
  • 2 TBS sugar
  • Salt for cucumbers
  • 2 tablespoons butter (soft)
  • 1 (8 ounce) container cream cheese
  • Franks Hot Sauce
  • salt and pepper
  • dried dill

Directions:

Peel and thinly slice cucumbers (I use a mandolin)

Mix and generously salt cucumbers. Set aside for 1 hour

After 1 hour transfer cucumbers to a strainer and rinse thoroughly

Transfer cucumbers to a bowl and cover with vinegar and sugar.

Salt and pepper to taste. Mix well.

Cover and refrigerate for at least 4 hours.

Mix softened cream cheese with Franks Hot Sauce

Cut the crust off the white bread (save and make croutons-saute in olive oil; sprinkle with garlic salt and cayanne pepper)

Spread each slice with butter.

Spread a soft cream cheese on top of the butter.

Cut bread slices into quarters or in 8th’s

Place marinated cucumbers on top

Sprinkle with dill.

Refrigerate.

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