Open Faced Sandwiches With Herbed Cream Cheese And Baby Cucumber Recipes

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CUCUMBER OPEN FACED SANDWICHES



Cucumber Open Faced Sandwiches image

Make and share this Cucumber Open Faced Sandwiches recipe from Food.com.

Provided by JoAnn

Categories     Spreads

Time 10m

Yield 20 serving(s)

Number Of Ingredients 7

3 cucumbers, peeled and sliced thin (seedless are great)
8 ounces cream cheese, softened
1 package hidden valley ranch dressing mix
1/2 cup mayonnaise
1/4 cup sour cream
1 loaf rye cocktail bread
dill weed (to garnish)

Steps:

  • Place cream cheese, dressing mix, mayonnaise and sour cream in a bowl and mix together until well blended.
  • Chill at least one hour for flavors to blend.
  • Spread each bread slice with a tsp of the mixture.
  • Top with a cucumber slice.
  • Sprinkle with dill weed and arrange on platter.

Nutrition Facts : Calories 51.2, Fat 4.5, SaturatedFat 2.5, Cholesterol 14, Sodium 39.7, Carbohydrate 2.2, Fiber 0.2, Sugar 1.2, Protein 1

OPEN-FACED SANDWICHES WITH HERBED CREAM CHEESE AND BABY CUCUMBER



Open-Faced Sandwiches With Herbed Cream Cheese and Baby Cucumber image

Fika is a traditional daily Swedish coffee break where people gather to enjoy their coffee with a bite to eat. Open-faced sandwiches are a part of daily life all across Scandinavia, particularly in Norway. The prep time does not include 1 hour cooling time. Enjoy!

Provided by Nif_H

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces cream cheese, softenened
1 scallion, finely minced
1 tablespoon fresh parsley, finally chopped
1 tablespoon fresh chives, snipped
1 tablespoon fresh dill, finely snipped (extra for garnish)
1 garlic clove, finely minced
1 teaspoon fresh lemon juice
1 pinch table salt
fresh ground black pepper, to taste
crispbread crackers or european rye bread, to serve
baby cucumber, thinly sliced, to serve
optional: smoked salmon and very thinly sliced red onion

Steps:

  • In a medium bowl, combine the cream cheese, scallion, parsley, chives, dill, garlic, lemon juice, salt, and pepper. Reserve a small amount of fresh dill for garnish. Mix until everything is evenly distributed. Cover and chill the mixture for at least 1 hour before serving.
  • Spread 1 to 2 tablespoons of the cream cheese mixture on a crispbread cracker or rye bread (best if lightly toasted). Repeat until all of the cream cheese mixture has been used.
  • Top with cucumber slices, and sprinkle with reserved fresh dill. Eat immediately!
  • Variation: Instead of baby cucumbers, top the herbed cream cheese mixture with smoked salmon and red onions.

OPEN FACED CUCUMBER SANDWICHES



Open Faced Cucumber Sandwiches image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 6

Eight 3/8-inch-thick slices sourdough bread
1/2 bunch watercress, chopped
1 cup homemade or store-bought buttermilk dressing
2 ounces cream cheese
1 English cucumber, thinly sliced
1 red pepper, seeded and sliced into thin rounds

Steps:

  • Preheat the oven to 400 degrees F.
  • Toast the bread for about 5 minutes then set aside to cool. Combine the watercress, buttermilk dressing and cream cheese in a food processor or blender and puree. Spread the toast with the cream cheese mixture. Shingle cucumbers on top of each slice of bread then cut the sandwiches into triangles. Arrange the sandwiches on 4 plates, garnish with red pepper and serve.

EASY CUCUMBER PARTY SANDWICHES



Easy Cucumber Party Sandwiches image

These easy, beautiful, yummy sandwiches are perfect for brunches, tea parties or spring and summer lunches. Can be prepared ahead of time and assembled just before serving. This is an easy appetizer to prepare the day before, except for the assembly. The cream cheese mixture is actually better after about 8 hours. Feel free to experiment with the dressing; we prefer the buttermilk dressing but ranch or Italian works great, too. Also, cocktail bread can be substituted for the hand-cut bread, which will save 10 to 15 minutes.

Provided by Linnea Wittenburg Bennett

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 20m

Yield 15

Number Of Ingredients 8

1 (8 ounce) package whipped cream cheese with chives
½ cup sour cream
½ cup mayonnaise
1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch®)
1 ½ teaspoons dried dill weed
1 (1 pound) loaf thinly sliced white bread
1 cucumber, thinly sliced
¼ cup snipped fresh dill leaves, or as needed

Steps:

  • Mix cream cheese, sour cream, mayonnaise, ranch dressing mix, and dried dill in a bowl until creamy and smooth.
  • Cut crusts from bread slices; cut sliced bread into decorative shapes (such as rounds or flowers) with cookie cutters. Spread each piece of bread with cream cheese mixture and top with a cucumber slice. Top each canape with a few fresh dill leaves.

Nutrition Facts : Calories 204.9 calories, Carbohydrate 18.1 g, Cholesterol 19.3 mg, Fat 13.2 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 5.3 g, Sodium 454.5 mg, Sugar 2.2 g

OPEN FACED CUCUMBER SANDWICHES



Open Faced Cucumber Sandwiches image

This is a really quick to fix appetizer for drop in guests or to take to potlucks! My kids love these so I always keep some made up in the fridge for a quick snack.

Provided by Joanne Johnson

Categories     Spreads

Time 15m

Yield 24-36 individual appetizers

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1 package dried Italian salad dressing mix
1 package rye cocktail bread
1 -2 medium cucumber, cut into 1/8 inch slices
paprika (optional)

Steps:

  • In a mixing bowl, beat cream cheese and salad dressing mix until combined.
  • Spread cream cheese mixture over cocktail bread slices Top each slice with a slice of cucumber.
  • Sprinkle with paprika (optional).

Nutrition Facts : Calories 142.8, Fat 4.7, SaturatedFat 2.3, Cholesterol 10.4, Sodium 303.2, Carbohydrate 20.8, Fiber 2.5, Sugar 1.8, Protein 4.3

CUCUMBER SANDWICHES I



Cucumber Sandwiches I image

Cucumber sandwiches!! Top party rye with cream cheese and a slice of cucumber, and let the little appetizers work their magic!

Provided by Dorothea Rohatsch

Categories     Main Dish Recipes     Sandwich Recipes

Time 15m

Yield 15

Number Of Ingredients 4

1 (8 ounce) package whipped cream cheese
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 pound) loaf cocktail rye bread
1 cucumber, thinly sliced

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.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 1.9 g, Cholesterol 14.2 mg, Fat 4.3 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 276.8 mg, Sugar 1.6 g

OPEN-FACED BAGEL SANDWICH



Open-Faced Bagel Sandwich image

I got the idea to recreate this sandwich from a juice and java cafe near my home. It is very easy and perfect for lunch as it is so light yet filling :)

Provided by mwhalen930

Categories     Lunch/Snacks

Time 10m

Yield 2 sandwich halves, 1 serving(s)

Number Of Ingredients 7

1 bagel (onion bagel or everything bagel will be best)
3 tablespoons whipped cream cheese
1 avocado
8 slices cucumbers
2 tablespoons extra virgin olive oil
2 tablespoons raspberry vinaigrette dressing
salt and pepper

Steps:

  • cut bagel in half and toast it until it is golden brown and quite firm.
  • evenly spread cream cheese on both halves of the bagel.
  • mash avocado so it is easier to spread and once again even spread it among the bagel's halves.
  • lay 4 slices of cucumber on each side of sandwich.
  • drizzle olive oil and raspberry vinaigrette over bagels
  • sprinkle salt and pepper over bagel to taste. leave the sandwich open faced.

Nutrition Facts : Calories 964.7, Fat 68.7, SaturatedFat 14.8, Cholesterol 33, Sodium 665.6, Carbohydrate 76.7, Fiber 16.2, Sugar 2.6, Protein 17.8

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