Ingredients
-
1
-
1/4
-
1
-
1
-
1/2
-
1/4
-
1/8
-
1/8
-
2
-
1/2
-
1/4
-
1/4
-
1/4
-
12
-
Directions
Grandma’s Cucumber Tea Sandwiches, My Grandma and her sisters got together every couple of weeks to play bridge She always made these sandwiches when it was her turn to host–and spent most of the day in the kitchen guarding the refrigerator to keep all the rest of us from stealing them! I changed the bread to whole wheat, as I like it better, but you can use whatever suits you–we also use pumpernickel or rye , Fabulous filling! I needed a creamcheese-veggie filling for appetizers that I was making to bring to a party, so used your filling and they were great! I did chop the cukes fine and instead of using bread to make a sandwich, used phyllo dough wrapped around a form to make a small horn, or cone Pre-baked and cooled, then put a pinch of alfalfa sprouts in first and piped in the chunky spread and garnished it with a piece of cucumber They looked festive and were easily the most popular appy on the table! Thanks!, These were great little tea sandwiches, chocked full of flavor Please tell your grandma thank you very much for me I enjoyed these very much Great flavor, creamy, tasty and very filling These pretty little sandwiches were just wonderful, I will be making this treat often thanks so much for sharing
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Steps
|
1
Done
|
In a Small Mixing Bowl, Combine the First 8 Ingredients; Beat Until Well Blended. Stir in the Cucumbers, Red Peppers (if Using, Onions, Olives and Parsley. Cover and Refrigerate For Up to 8 Hours. |
|
2
Done
|
Remove Crusts from Bread; Cut Each Slice Into 4 Triangles. Spread With Cream Cheese Mixture. Garnish With Cucumber Slices and Dill Sprigs If Desired. |
