Livin' in the Kitchen

Gardens and Cucumber Open Faced Sandwiches

In Fruit, Sandwiches on July 30, 2011 at 10:58 pm

Having a garden and working at a farm this summer has really made me realise that great food comes from beyond the kitchen. I admit I get a little more excited than the average-joe when I see cucumbers, parsley and tomatoes on my kitchen counter; but I can’t help it. Because with fresh cucumbers I can make a simple base that supports, enhances, and adds textures to an already fresh and crisp fruit.

Cucumber Open Faced Sandwiches
3 cucumbers, sliced thin
8 ounces cream cheese
1/2 package hidden valley ranch
1/2 teaspoon garlic powder
1 teaspoon dill weed
1/2 cup mayo
1/4 cup miracle whip
1 loaf rye cocoktail bread
Dill weed (for garnish)

Blend with hand-mixer: cream cheese, dressing, garlic powder, dill weed, mayo, miracle whip. Allow to sit in fridge to develope flavor (about 1 hour).
Spread the bread slices with the cream cheese picture, top with a cucumber and sprinkle the top with dill weed. Done!


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