Crispy Dilled Cucumber Sammies

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Servings: Makes about 4 whole sandwiches (16 pieces)

How many of us were introduced to cucumber sandwiches growing up at showers and church receptions? They’re such simple little snacks with vibrant flavor and opposing textures, soft and crispy. Pair these with our chowder or salted nuts as a light snack after working in the yard on a hot day. The spread works well on crackers or as a veggie dip.

Ingredients

1 large English cucumber or other thin-skinned variety

1 small bunch radishes (about 6)

1 container (7-ounce) cream cheese with vegetables, softened

4 tablespoons butter, softened

4 scallions, finely minced

2 tablespoons mayonnaise (Duke’s preferred)

¾ cup fresh dill, minced and loosely packed

½ teaspoon white pepper

½ teaspoon garlic powder

Pinch of salt

8 slices white bread

Salad sprouts (optional)

Directions

Thinly slice cucumbers and place between paper towels to drain.
Finely mince the radishes and set aside.
Using a fork, smash together remaining ingredients except bread and sprouts.
Spread evenly on all 8 slices of bread. Layer 4 slices with cucumbers and sprouts. Scatter the others with minced radishes, pressing lightly into the spread. Close each sandwich and slice in quarters. Garnish with snips of fresh dill and serve chilled.

Recipe Courtesy Of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.