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English Cucumber Sandwiches
By Suzanne Lieurance   |  

Have you tried English cucumbers yet? They're a little different from the regular garden cucumbers usually found in grocery stores and at farmer's markets, although they look almost the same. The main difference is English cucumbers have a thinner skin (so they're better for slicing and they don't have to be peeled) and fewer seeds than garden cucumbers. Another difference is that English Cucumbers are wrapped in plastic wrap (instead of a wax coating) to maintain freshness.

When you need a cool and refreshing midday snack on a hot summer's day, or you want something attractive yet easy to prepare for an afternoon tea party, serve cool and refreshing English Cucumber Sandwiches.

ENGLISH CUCUMBER SANDWICHES

Several small (party style) squares (per person) of various breads like rye and pumpernickel

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12 oz. softened cream cheese

1 pkg. Dill Dip Mix* (reserve 1 tsp. for garnish)

1 large English Cucumber, sliced very thin

Combine all but about a teaspoon (reserve this for garnish) of the dill dip mix with the softened cream cheese. Put this mixture in the refrigerator for at least an hour, so the onions in the dip mix soften.

Spread a thin layer of the dill/cream cheese mixture onto each square of bread, then top with a couple of thin slices of cucumber (overlapped). Sprinkle a little of the reserved dry dill dip mix over the cucumber slices for garnish. Cut the slices into triangles, if desired, or serve as is.

NOTE: Refrigerate the sandwiches if not serving them right away.

*Divine Dill Dip Mix from the Three Angels Gourmet Co. is suggested for use in this recipe.

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