Simple Tomato And Cucumber Sandwich Recipes

Steps:

• Preheat the oven to 375 degrees F. Cut the top off the garlic head and drizzle with 1 teaspoon of the olive oil. Wrap in aluminum foil and bake until soft, about 45 minutes to 1 hour. Unwrap and allow to cool.
• Drain and rinse the beans. (Reserve 1/2 cup beans for the Round 2 Salad recipe.) Put them into a food processor along with 1/4 cup olive oil. Squeeze in the roasted garlic pulp and season with salt and pepper, to taste. Process until smooth and about the consistency of mayonnaise, adding some water if it's too thick. (Reserve 2 tablespoons of the hummus for the Round 2 Salad recipe.)
• Spread the hummus on each slice of bread. Top 4 slices of bread with the cucumber and tomato slices and cover with the remaining bread. (Reserve 1/2 of the cucumber and 1/2 tomatoes for the Round 2 Salad recipe.) Cut the sandwiches in half and wrap them well with waxed paper or plastic wrap.

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:

• Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.

Steps:

• Mix cream cheese, sour cream, mayonnaise, ranch dressing mix, and dried dill in a bowl until creamy and smooth.
• Cut crusts from bread slices; cut sliced bread into decorative shapes (such as rounds or flowers) with cookie cutters. Spread each piece of bread with cream cheese mixture and top with a cucumber slice. Top each canape with a few fresh dill leaves.

Steps:

• Toast bread (if desired).
• Put mayo on slices of bread.
• Layer with Cucumber slices.
• Sprinkle Salt and Pepper, if desired.
• Layer with tomato slices.
• Put on the top piece of bread, and cut.
• Enjoy!

Steps:

• Spread butter over 4 slices of bread. Layer with cucumber and tomatoes; sprinkle with salt, pepper and mint. Top with remaining bread. If desired, cut each sandwich into quarters.

Steps:

• Lay out your two slices of bread.
• Spread a thin layer of butter on one side of both pieces of bread.
• Take your cucumber slices and put a single layer of them on one piece of bread.
• Top the cucumber with tomato slices.
• Sprinkle a pinch of salt over the veggies.
• Place a layer of cheese on top.
• Place other slice of bread on top to make a sandwich.
• Cut your sandwich in half, if desired, and serve!

Steps:

• Lightly toast bread or roll.
• Toss avocado slices with a tiny bit of lemon juice to keep from getting brown.
• Spread some of the honey mustard on the bread.
• Place lettuce on bread, followed by tomato slices, cucumbers, red onion, and avocado slices.
• Drizzle remaining honey mustard over the vegetables.
• Top with sprouts and close up sandwich, securing with a toothpick.
• Note: To make honey mustard, combine honey and prepared yellow mustard together to taste.
• To make honey mustard salad dressing, simply add a little mayonnaise to the same mixture and thin with a tiny bit of milk if needed, to suit your taste.
• Of course, both honey mustard and honey mustard salad dressings are now sold in stores if you prefer to use ready made.

Steps:

• Sprinkle black pepper over bacon, cook bacon crisp and set aside.
• In a bowl wisk together mayonnaise, fresh fine herbs, salt and white pepper.
• Toast bread and spread 1-tablespoon Herbal mayonnaise on each slice.
• Layer lettuce, tomatoes, bacon, cucumbers, Maui onions, avocado and lettuce.
• Slice sandwich in half and place on a plate.
• Garnish sandwich plates with 1/4 cup cottage and dill pickle chips.

Steps:

• Spread 1 to 2 tablespoons mayonnaise (depending on taste) evenly over both slices of bread. Place two slices of tomato on one slice of bread and sprinkle with half of the salt and pepper. Add two more slices of tomato and sprinkle with remaining salt and pepper. Place second slice of bread, mayonnaise side down, on the top.

Steps:

• Using fork, mash avocado, lime juice, garlic and jalapeño in small bowl until almost smooth. Season guacamole with salt and pepper.
• Divide guacamole among all bread slices, spreading evenly (guacamole will be thinly spread). Place 5 tomato slices atop guacamole on each of 4 bread slices. Top each with 4 cucumber slices, then 2 onion slices, then cilantro. Top with remaining 4 bread slices, guacamole side down, pressing lightly. Cut sandwiches in half. (Can be prepared 3 hours ahead. Wrap in plastic; chill.)