- 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
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.