Recipe by FloridaGrl
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.
Top Review by Terrybiz
Fabulous filling! I needed a creamcheese-veggie filling for appetizers that I was making to bring to a party, so I used your filling and they were great! I did chop the cukes fine and instead of using bread to make a sandwich, I 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!
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 cup mayonnaise
- 1 tablespoon fresh dill, snipped
- 1 tablespoon lemon juice
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 1⁄8 teaspoon pepper
- 2 large cucumbers, seeded and chopped
- 1⁄2 cup sweet red pepper (optional)
- 1⁄4 cup chopped onion
- 1⁄4 cup green olives, chopped (Can use pimento stuffed)
- 1⁄4 cup minced fresh parsley
- 12 slices whole wheat bread
- cucumber, slices (optional)
- fresh dill sprig (optional)
Directions See How It's Made
- 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.
- Remove crusts from bread; cut each slice into 4 triangles. Spread with cream cheese mixture. Garnish with cucumber slices and dill sprigs if desired.