Prep 5 mins
Cook 0 mins
My Aunt June got my whole (greater) family making these. They really are addicting. This is my first recipe posted. These would make nice appetizers. I like them for a light brunch. (Update) Dill Rye Bread is made by Oroweat. It has green on the packaging. You can use regular rye but I need the dill rye. I also love using sliced/quartered cherry or grape tomatoes when I don't grow my own. They look really pretty on top and usually have a good flavor in this. Also if you really like pepper this is a great recipe to really load it on.
- 1 slice dill rye bread, toasted
- 2 slices tomatoes, to cover
- 5 slices cucumbers, to cover
- salt & freshly ground black pepper
- Assemble in order given. Openfaced. Easy!
This is good! DD (toddler) loves it too!! I used rye bread with flax seeds, Helmans olive oil mayonnaise to be soy free, regular tomatoes, English cucumber, sea salt and pepper.
We grew up making these, especially during the summer when we had fresh veggies from our garden. I usually just use whatever bread we happen to have at the time. They are delicious, and it's good to know others enjoy it just as much!
This recipe was reviewed for Spring 2007 PAC. Easy, light and tasty! It reminded me how much I like rye bread. The only thing I will change is to make it with 2 slices of bread instead of open-face. I don't know if I am just clumsy but I kept losing my cucumbers (that will never do)! I am trying to lighten up my menus and this is the ticket for lunch. Thank for posting your family favorite. I meant to add a comment. I am guessing that you are quite fond of peanut butter (your name) and the way we always had cucumber sandwiches when I was growing up (still do) is to spread some P.B. on your favorite bread and top with cucumbers and another slice of bread. So yummy!