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Cucumber & herb triple-deckers

Cucumber & herb triple-deckers

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Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Makes 12

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

  • Vegetarian
Nutrition: per square
HighlightNutrientUnit
kcal126
fat9g
saturates5g
carbs9g
sugars1g
fibre2g
protein3g
low insalt0.4g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2012

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Overall rating

Rating: 4 out of 5.4 ratings
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