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Stuffed Cucumber Sandwiches

From Lynne Wilson


2 6" cucumbers or 1 10" burpless cucumber
3 oz. cream cheese
1 Tbsp. butter, softened
dash garlic powder
1-1½ Tbsp. dill, finely chopped
12-18 slices soft bread


Remove the ends from the cucumbers. Peel, if desired. Cut them in half crosswise. (Cut the burpless into three pieces). Remove the seeds from the cucumbers with a knife or apple corer.

Mix the cream cheese, butter, garlic powder, and dill. Stuff the cucumbers with this mixture. Chill for at least 3 hours before slicing.
Cut 1½ to 2-inch rounds out of the soft bread. Spread each round lightly with mayonnaise. Cut the stuffed cucumbers with a very sharp knife into ⅛ to ¼ inch slices. Top each bread round with a slice of stuffed cucumber. Serve chilled.

Very finely chopped radishes may be used in place of dill. Zucchini may also be stuffed and used for sandwiches.