Cucumber & herb triple-deckers

Cucumber & herb triple-deckers

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(2 ratings)

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Cooking time

Prep: 15 mins No cook

Skill level

Easy

Servings

Makes 12

Traditional cucumber sandwiches on brown bread are given a facelift with mint and chive cream cheese

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per square

kcalories
126
protein
3g
carbs
9g
fat
9g
saturates
5g
fibre
2g
sugar
1g
salt
0.4g

Ingredients

  • 1 small cucumber, thinly sliced
  • 200g tub soft cheese
  • ½ small bunch mint, finely chopped
  • small bunch chives, snipped
  • 9 thin slices wholemeal bread

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Method

  1. Lay the cucumber slices on kitchen paper to dry. Whizz the cheese, mint and some seasoning in a small food processor or with a hand blender. Stir in most of the chives, then spread the cheese mixture over 6 slices of bread. Reserve 12 slices of cucumber, and arrange the rest over the cheese.
  2. Layer up 2 slices of cucumber-topped bread, then top with a plain slice. Repeat this twice more. Use a good knife to trim the crusts off the tripledeckers, then cut each into 4 squares. Top each mini sandwich with another cucumber slice. Sprinkle with the remaining chives to serve.

Recipe from Good Food magazine, May 2012

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Comments

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inapatience's picture

Try adding a layer of finely grated carrot to these sandwiches for added taste and colour

pollymg's picture

Loved the flavours, served as canapes on a summer day for a garden party cut up into tiny triangles. Perfect addition, lots of great feedback.

mahayz's picture

A small change i would make is to, peel the skin off the cucumber first, then cut them into slices.

shearman's picture
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My husband turned his nose up when I mentioned that we were making cucumber sandwiches. These were actually very tasty, although with 3/4 a slice of bread in each, they were quite substantial, so we cut each sandwich in half to make mini triangles.

leason's picture

Easy to make and very tasty. These were a very popular addition to an afternoon tea.

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