Cucumber Sandwiches with Feta

~from Savoring Time in the Kitchen

Serves 2 as a luncheon course (makes 4 small sandwiches cut into 16 wedges)

4 ounces cream cheese, room temperature
1 ounce Greek feta cheese, room temperature
1/4 cup mayonnaise
1 cup of finely diced cucumber (I used 3 small garden cucumbers)
1 clove of garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried dill
1 teaspoon fresh dill, snipped, for garnish
8 slices thin white sandwich bread, such as Pepperidge Farm

Slice cucumbers and place in a colander or strainer fitted over a bowl. Sprinkle the cucumber slices with salt and toss. Allow to drain for about 15-30 minutes, tossing occasionally (this will remove much of the water in the cucumbers so the spread will not become soggy). Turn out the cucumber slices onto a layer of paper toweling and pat dry. Dice cucumbers finely with a chef's knife.

While cucumbers are draining, mix together the cream cheese, feta and mayonnaise in a medium bowl. Blend thoroughly with a fork or use a hand mixer to blend. Add the minced garlic, pepper, dried dill, and diced cucumbers. (I would not add any additional salt as the cucumbers will have retained salt from the draining step.) Spread on 4 slices of sandwich bread to desired thickness and top with remaining 4 slices of bread. Cut the crusts off of the sandwiches and cut each sandwich into quarters diagonally, making 4 triangles each. Arrange triangles on serving plates or platter with points facing up and sprinkle with snipped fresh dill and serve.
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