Recipe by creamie825
Had this for the first time at my cousins - of course i tweaked it a bit! You can also too depending on your taste. Enjoy Ps. I usually make these for crowds.
Top Review by ToniRenee
I served these as part of Easter brunch and they were a HUGE hit! I barely got to try one myself they went so fast. I made a couple minor changes based on what I had in the fridge - used Monterey Jack cheese and about 1/4 (without seeds) of a jalapeno pepper. They were exactly what I was looking for; savory, crunchy, and full of flavor! Definitely much better than any cucumber tea sandwiches I've ever had before.
- 10 cilantro leaves, washed
- 1 serrano pepper
- 3 garlic cloves
- 236.59 ml Hellmann's mayonnaise
- 2.46 ml sugar
- 1.23-2.46 ml salt, depending on taste
- 1.23 ml fresh ground black pepper
- 8 slice white bread
- 0 English cucumber, thinly sliced
- 177.44 ml finely shredded colby cheese or 177.44 ml sharp cheddar cheese
Directions See How It's Made
- Blend all ingredients for the spread in a food processor until smooth. Should be slightly thick. You might need to add a few tablespoons of water to ease the process. The spread should have a spicy yet slightly sweet taste.
- Spread some of the mixture on one slice of bread. Top with cucumber slices and some cheese. Spread another slice and place on top. Cut off the crusts and cut the sandwiches diagonally so you get four triangles.
- Repeat with rest of bread.
- You can assemble, pack in an airtight container, and refrigerate up to 2 hours. They taste best at room temperature.
- I keep the crusts and my daughter and I eat them as snacks.