My best friend loves cucumber sandwiches, so whenever we have a tea party or other excuse for finger foods, I make them for her. These are an upgrade from my last cucumber sandwiches, made more elegant with a round shape and fresh dill garnish.

Ingredients

Seedless English cucumber, sliced thin but not too thin
Blue Isle Yogurt Spread, plain*
Fresh organic dill
Sea salt
White sandwich bread (1 loaf will make 12 sandwiches)

How I Made Them:

My sweet sous chef S recommended cutting the bread into circles by using a glass. Smart and easy! He cut the bread for us by pressing the glass into the center of each slice of bread.

Assemble the sandwiches by spreading the yogurt spread on the slices of bread. Arrange the cucumber slices on one piece of bread and sprinkle with salt. Top with the second slice of bread. Garnish with fresh dill (I used a spot of yogurt spread to make the dill stick).

How The Turned Out:

IMG_4730 (2)

Fresh and light and perfect. The Supersonic Seven Year (formerly known at the Stupendous Six Year Old) announced to his mother (my best friend, the cucumber sandwich connoisseur) “These are great! We should make them at home.”

 *I stumbled onto this new Blue Isle Yogurt Spread when I was looking for cream cheese. I tried out the plain flavor for this recipe, and liked it so much that we whipped up a lovely veggie dip with a little garlic and dill.

 

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