I kept hearing about cucumber sandwiches . . . the movies, the internet, the Queen (just kidding about the Queen) . . . and I wanted to try them so, I did my homework and researched several recipes and decided on the cream cheese kind. I was so excited. But, alas, my cucumber sandwich experiment fell flat. The problem with my equation? Soft bread + cold hard cream cheese = disastrous cucumber sandwiches. The cream cheese doesn’t want to spread on the bread, it wants to demolish it. Yet, if you soften the cream cheese so it will spread, it is warm. Or at least not cold. I needed help with my chemistry, er, cucumber sandwich project. Enter my sister, Jane. She’s so smart. (Seriously, she is so smart. She can memorize all the states, capitals, rivers, countries, presidents, the TV Guide, and the daily NASDAQ report … plus learn Chinese … all before lunch!) Her answer: soft bread + whipped cream cheese = fabulous cucumber sandwiches. Whipped cream cheese will spread on soft bread. Brilliant! She also suggested adding fresh dill and garlic salt. And the result? An absolutely successful cucumber sandwich experiment! Thanks, Jane, for helping me with my “homework.”
3-4 T whipped cream cheese
¼ – ½ t fresh dill*, chopped fine
a few dashes garlic salt
2 slices fresh soft white bread
1 cucumber, peeled and sliced very thin
Mix cream cheese, chopped dill and garlic salt. Mix well. Spread on each slice of bread. Layer several thin cucumber slices on the spread of one slice of bread and top with the other slice. Cut off crusts, if desired, and cut into four squares or triangles.
*feathery looking, found in the produce section