Cool Cucumber Or Radish Rye Tea Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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There are so many variations of this favorite summertime finger sandwich, I had to add my version to the list. These are so refreshing on hot days, right out of the fridge and into your mouth...cold and crisp! This still remains a family favorite - simple and so good. Ingredients:
8 ounces cream cheese, softened |
about 4 tablespoons mayonnaise (do not use miracle whip salad dressing) |
about 1 tablespoon dry ranch dressing mix |
1/2 teaspoon (or more or less, per your taste) dried dill weed |
1or 2 cucumber, peeled and sliced thin or several thinly sliced radishes |
party rye bread slices, or your bread of preference with crusts removed (i really like the dark rye or pumpernickle with this) |
Directions:
1. Mix cream cheese with just enough mayonnaise to make it a spreadable consistency; season this with the dry Ranch Dressing mix and dill weed, adding just enough to your taste preference.
2. Spread one side of the bread slice with cream cheese mixture and top with 2 or 3 cucumber slices or enough radish slices to cover the bread.
3. Cover sandwiches tightly with saran or foil and chill before serving.
4. I find the flavor of these little sandwiches is best if they are chilled 2 or 3 hours before serving.
5. NOTE: Mixing a platter with some of each sandwich makes for a pretty presentation - the green of the cucumbers and the bright red edges and white centers of the radishes look very nice together.
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