Open Faced Sandwiches With Herbed Cream Cheese And Baby Cucumber Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Toast the bread for about 5 minutes then set aside to cool. Combine the watercress, buttermilk dressing and cream cheese in a food processor or blender and puree. Spread the toast with the cream cheese mixture. Shingle cucumbers on top of each slice of bread then cut the sandwiches into triangles. Arrange the sandwiches on 4 plates, garnish with red pepper and serve.

Steps:

• Preheat the oven to 400 degrees F.
• Toast the bread for about 5 minutes then set aside to cool. Combine the watercress, buttermilk dressing and cream cheese in a food processor or blender and puree. Spread the toast with the cream cheese mixture. Shingle cucumbers on top of each slice of bread then cut the sandwiches into triangles. Arrange the sandwiches on 4 plates, garnish with red pepper and serve.

Steps:

• In a mixing bowl, beat cream cheese and salad dressing mix until combined.
• Spread cream cheese mixture over cocktail bread slices Top each slice with a slice of cucumber.
• Sprinkle with paprika (optional).

Steps:

• Place cream cheese, dressing mix, mayonnaise and sour cream in a bowl and mix together until well blended.
• Chill at least one hour for flavors to blend.
• Spread each bread slice with a tsp of the mixture.
• Top with a cucumber slice.
• Sprinkle with dill weed and arrange on platter.

Steps:

• In a medium bowl, combine the cream cheese, scallion, parsley, chives, dill, garlic, lemon juice, salt, and pepper. Reserve a small amount of fresh dill for garnish. Mix until everything is evenly distributed. Cover and chill the mixture for at least 1 hour before serving.
• Spread 1 to 2 tablespoons of the cream cheese mixture on a crispbread cracker or rye bread (best if lightly toasted). Repeat until all of the cream cheese mixture has been used.
• Top with cucumber slices, and sprinkle with reserved fresh dill. Eat immediately!
• Variation: Instead of baby cucumbers, top the herbed cream cheese mixture with smoked salmon and red onions.

Steps:

• In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until smooth.
• Arrange 4 bread slices on work surface. Spread 2 tablespoons of the cream cheese mixture over each bread slice to cover. Lay the watercress in an even layer on top. Top with smoked salmon. Using a 2-inch round cookie cutter, cut 3 or 4 circles out of each slice of bread. Place a dollop of the cream cheese mixture on top and garnish with 2 pieces of chive.
• Arrange the sandwiches on a platter and serve.

Steps:

• 1. In a medium bowl, mix together cream cheese, green onion, dry Italian dressing mix and mayonnaise.
• 2. Spread a 1/8" layer of the cream cheese mixture on each slice of bread, and top with a slice of cucumber. Sprinkle with dill and paprika. Repeat with remaining ingredients.
• Serve as an appetizer.

Steps:

• Toss avocado slices gently with Italian dressing; drain well, reserving the dressing.
• Spread mayo evenly over 1 side of each bread slice. Top bread slices evenly with avocado, cheese slices, tomato and alfalfa sprouts.
• Drizzle sandwiches evenly with reserved Italian dressing and serve immediately.

Steps:

• Begin with preparing the ingredients starting with the baguettes, by slicing the large baguettes into 2cm wide slices (approx.) and the small baguettes into 1cm slices (approx.).
• Boil the eggs.
• Slice the following, boiled eggs, half the dill pickles long ways and the other half side ways, long ways will be for the large baguette slices and the side ways slices which should look like circles will be used for the small baguette slices, kielbasa and the cheese into thin squares so they fit the small baguette slices.
• Though depending on the size of the baguettes, this should leave you with approximately 80 slices, 40 large and 40 small.
• The ingredients that I have listed are for 4 different topping styles of these sandwiches.
• On the first half of the large slices begin by spreading a thin layer of the potato salad, followed by ham, slice of boiled egg and a sprinkle of paprika.
• Top the remaining half of the large slices with a thin layer of mayonnaise, salami, dill pickles, piece of pickled pepper and a sprinkle of Parmesan.
• On the first half of the small slices begin by lightly spreading the home-made mayonnaise, adding the slice of cheese, kielbasa and a piece of pickled pepper. Pierce through the center using a toothpick.
• The remaining half of the small slices will be topped with a light spreading of butter, slice of cheese, small slice of pickle, one anchovy and sprinkle of chopped dill.
• Let them chill in the fridge for approximately 20 minutes and then serve.

Steps:

• Butter each slice of bread with half the butter.
• Spread half the mustard on top of each buttered slice of bread.
• Lay a slice of meat on top of the 2 slices of bread.
• Lay half the cheese on top of the meat.
• Serve with the Pickles and olives on the side.
• This makes 2 topless sandwiches which is what 'open faced' means.
• Can be sliced in half if bread is too large or eaten with a knife and fork.