Thursday, September 8, 2011

Cucumber Sandwich

 I recently was putting together basic turkey sandwiches for my kids when I realized that I was out of my typical green addition, which is usually spinach and sometimes lettuce. While staring dumbfounded in the fridge, I spotted some cucumbers and went with it. After school my littlest one told me several times that she just loved cucumbers on her sandwich. So a Cucumber Sandwiches it is!

The original Cucumber Sandwich comes from Great Britain and comes on very thin bread that has a very thin layer of butter to prevent the bread from getting soggy by the cucumber. The inspiration for this sandwich is the American version which uses cream cheese instead of butter and crusts may remain on, because America can be rebellious like that. I am even going so far as to use a bagel because I am rebellious like that. Sometimes I love traditions, and sometimes I love to break tradition.

Cucumber Sandwich

  • 2 pickling cucumbers, shredded and squeezed dry using paper towels
  • 8 oz cream cheese, softened (I use light)
  • 1/2 onion powder
  • 1 T mayo
Zip all 4 ingredients in a blender until smooth, place in a small container and return to refrigerator until ready to use.

per sandwich
  • Whole Wheat Bagel Thins
  • 2 T. Benedictine spread
  • 1 pickling cucumber
  • pinch of dill weed
  • salt and pepper
Spread Benedictine spread on both sides of bagel, top with sliced cucumber, then dill weed and salt and pepper. Best results when made the night before and refrigerated over night.

** Because this sandwich is so light, I like to add a boiled egg to the lunch box on Cucumber Sandwich days.

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