By I made forty mint-cucumber-tomato finger sandwiches for a baby shower at the church Saturday. Whipped cream cheese with fresh mint, sliced cucumber, sliced tomato, on crustless white bread cut into triangles. Reimbursement $30 tip $20.
The recipe is below.
Mint-Cucumber Tomato Sandwiches
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Servings: 2
Ingredients
- 4 slices sandwich bread (white, wheat, or sourdough)
- 1/2 medium cucumber, thinly sliced
- 1 medium tomato, thinly sliced
- 2 tablespoons cream cheese or herb spread, softened
- 1 tablespoon fresh mint leaves, roughly chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon lemon juice (optional)
Instructions
- Prep the vegetables. Thinly slice the cucumber and tomato. Pat dry with a paper towel to keep the bread from getting soggy—especially important if you’re packing this for later.
- Make the spread. In a small bowl, stir together the cream cheese, chopped mint, salt, pepper, and lemon juice if using. Mix until smooth and well combined.
- Assemble the sandwiches. Spread the mint cream cheese evenly across all four slices of bread. Layer cucumber slices on two of the slices, then top with tomato slices.
- Finish and pack. Close the sandwiches, pressing gently. Slice in half diagonally. Wrap tightly in parchment or foil if packing for lunch—they hold well for several hours.
Nutrition (per serving)
Calories: 210 | Protein: 6g | Fat: 8g | Carbs: 28g | Fiber: 3g | Sodium: 380mg