cucumber sandwiches
(1 RATING)
Peggy Ledger was one of the first patients that I ever took care of. She was so much fun to be around; always laughing, no matter what her health situation was. She made these sandwiches and brought them to us at Sterlington Hospital to enjoy.
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prep time
cook time
method
Refrigerate/Freeze
yield
12 serving(s)
Ingredients
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoons lemon juice
- 1/3 cup mayonnaise
- 1 - onion, chopped fine
- 16 ounces cream cheese, softened
- 2 - cucumbers
- 2 dashes green food coloring
- 1 package hidden valley buttermilk ranch dressing mix
How To Make cucumber sandwiches
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Step 1Peel two cucumbers and grate or process in a food processor. Add salt and pepper. Let set for 1/2 hour, drain; but save juice.
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Step 2Combine cream cheese and dip mix in mixer. Combine in grated cucumbers and a tiny small amount of green food coloring.
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Step 3Keep this in a covered bowl overnight in the refrigerator. The next day add enough cucumber juice to be able to spread mixture. Spread on trimmed white bread and cut into fourths.
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Step 4Variations: Cut bread slices into rounds. Spread with cucumber mix. Slice 2 unpeeled cucumbers into very thin rounds. Place a cucumber slice on top of mix on bread. A clean baby food jar is good to use to cut the rounds out of the bread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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