Cucumber Sandwiches With Herb Butter Recipes

Steps:

• Combine the cream cheese, goat cheese, butter, Parmesan, lemon juice and garlic in a small food processor and process until very smooth and light. Transfer to a medium bowl and stir in the chives, parsley and dill. Season with salt and pepper. Refrigerate until chilled but still spreadable, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Spread the bread on a baking sheet and bake, flipping the pieces once, until lightly toasted but not colored, about 10 minutes. Let cool.
• To serve, spread the cheese mixture on the toasts. Top with the sliced cucumber and radishes and garnish with dill sprigs.

Steps:

• In a small bowl, mix whipped cream cheese and dry Italian-style dressing mix. Spread equal portions of the mixture on slices of the cocktail rye bread. Top each with a slice of cucumber.

Steps:

• In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
• Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

Steps:

• Using a mandoline or a very sharp knife, cut the cucumber into thin slices and place them on a paper towel. You will need about 18 cucumber slices. Salt the cucumber lightly and cover with a paper towel. Let stand for 20 minutes so that any excess moisture is absorbed.
• In a small bowl or a blender, combine the butter with the chopped dill. Using a small spatula, lightly spread the dill butter on each slice of bread. Be sure to butter the bread all the way to the edges so that the slices stay moist and don't curl.
• Place 9 or more cucumber slices on one slice of bread, layering them in 3 rows. Top with a second slice of bread. Using a serrated knife, cut the sandwich diagonally to create two triangles. Repeat, using the remaining cucumber slices and slices of bread.

Steps:

• Use a mandolin to cut cucumber into very thin slices. Lay slices on paper towels to drain.
• Spread a little butter on each slice of bread. Sprinkle the slices with salt and freshly ground black pepper. Layer overlapping cucumber slices on bread slices.
• Cut crust off sandwiches and then cut sandwiches into quarters.

Steps:

• Peel the cucumber, cut in half lengthways, and slice crossways as thinly as possible.
• In a small bowl, combine the butter and orange zest and stir until the mixture is creamy and the ingredients are well-blended.
• Spread each slice of white bread with the butter mixture, arrange several slices of cucumber on each slice and top with the whole-wheat bread, and cut each sandwich into 4 triangles.
• To serve: Arrange the sandwiches on a platter, alternating white and brown sides of the sandwiches and garnish with mint sprigs and orange slices.
• On cucumbers: Of course traditionally the cucumber is peeled, but to modern tastes, many cucumbers available - such as Lebanese or continental, just those names alone would be enough to have Lady Bracknell turning in her grave! - really don't need peeling.

Steps:

• Place cucumber, onion, vinegar and sugar in bowl and toss to mix. Add enough water to cover, along with a few cubes of ice. Soak cucumbers for at least an hour or overnight (they will keep refrigerated for several days).
• Drain. With a 2-inch biscuit or cookie cutter, cut bread into rounds the size of cucumber slices (One piece of bread is enough for two rounds.) Spread one side of each round with mayonnaise and place a cucumber slice between two rounds, mayonnaise sides in.

Steps:

• In a large bowl, combine cream cheese and dressing mix. Spread on 1 side of each slice of bread. Peel cucumbers if desired; thinly slice and place on 6 slices of bread. Top with remaining bread. Serve immediately.