Cucumber Mint Sandwiches Recipe
Today’s post is like a Throwback Thursday kind of post. These Cucumber Mint Sandwiches were first mentioned in my Turkey Pot Pie post more than four years ago. Recently, I made some pot pies with the leftover turkey from Thanksgiving and updated the pictures. Rereading that post made me want to make these sandwiches again.
Fortunately, cream cheese is now on sale with those BOGO (buy one get one) free deals and so I bought a couple of boxes. I used half a box for my Raspberry Swirl Cream Cheese Pound Cake and the other half for these sandwiches. If you have not seen the pound cake yet, do check it out. I was really happy at the way it turned out and I know you will too.
These Cucumber Mint Sandwiches are really easy to put together and they are great for afternoon tea. I like to use Pepperidge Farm’s very thin white bread that give the look of the perfect tea sandwich but any kind of sliced bread will work.
Cucumber Mint Sandwiches
Ingredients
- 2 oz (55g) fat-free cream cheese
- 1 tbsp half and half
- 8 slices white bread
- ¼ seedless cucumber, thinly sliced
2 sprig mint leaves, stems removed.
Instructions
In a small bowl, beat together cream cheese and half and half until it is the consistency of soft butter.
Spread 4 slices of bread with cream cheese mixture.
Top with several slices of cucumber, mint leaves each, and another slice of bread.
Trim off crust from each sandwich and then cut into triangles or rectangles.
Place decoratively on a plate. Serve sandwiches immediately or cover with plastic wrap and refrigerate until ready to serve.
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A little freshly ground pepper may be added to the cream cheese mixture for a slightly spicy and peppery taste. Of course, a cup of tea is a must!
Enjoy…..and have a wonderful day!