Brieandcucumbersandwiches Recipes

CUCUMBER TEA SANDWICHES

Steps:

• In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest.
• Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread.
• Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.

CUCUMBER SANDWICHES III

Steps:

• In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
• Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

CUCUMBER SANDWICHES I

Steps:

• In a small bowl, mix whipped cream cheese and dry Italian-style dressing mix. Spread equal portions of the mixture on slices of the cocktail rye bread. Top each with a slice of cucumber.

CUCUMBER SANDWICH

Steps:

• In a small bowl, whisk together the cream cheese, Greek yogurt, lemon juice, dill and black pepper.
• Lightly toast the bread. Spread the mixture on all of the bread slices. Lay the cucumber slices over the cream cheese mixture, and top with the remaining bread slices.
• Remove the crust, if desired, and cut each sandwich into four smaller squares. Serve immediately or refrigerate for up to 24 hours

BRIE AND CUCUMBER SANDWICHES

Steps:

• Split croissants in half and spread each with 1 tbsp. butter.
• Cut brie into 1/4" slices and place about 2 oz. on each croissant.
• Tear some leaf lettuce and place on sandwiches.
• Peel cucumber and slice thin; place across lettuce leaves.
• Place about 1/4 cup alfalfa sprouts over cucumber.
• Whisk together vinegar and oil; drizzle lightly over vegetables on sandwich.
• Place top on croissant and serve.

HAM AND BRIE PULL-APART SANDWICHES

Steps:

• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Combine the butter and mustard in a bowl and mash with a spoon; season with salt and pepper.
• Trim the ends off the baguette. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
• Brush all but 2 tablespoons of the mustard butter between the bread slices. Fold each piece of ham in half or into quarters, then stuff into every other slice in the bread, starting with the first slice. Stuff a slice of brie into each piece of ham. Brush or rub the top and sides of the bread with the remaining mustard butter.
• Bake until the edges of the ham are crisp and the cheese has melted, about 18 minutes. Pull apart or slice into individual sandwiches. Sprinkle with the cornichons and chives.

BRIE AND BACON SANDWICHES

Steps:

• Heat a pan over medium heat, cook bacon to your liking.
• Meanwhile butter bread if you wish; spread one side with a little chutney.
• Divide hot bacon between chutnied bread slices, top with cheese, bread and cut to serve.
• Eat at once.
• Good served with a green salad on the side.