Cucumber & herb triple-deckers
- Preparation and cooking time
- No cook
- Makes 12
Traditional cucumber sandwiches on brown bread are given a facelift with mint and chive cream cheese
- 1 small cucumber , thinly sliced
- 200g tub soft cheese
- ½ small bunch mint , finely chopped
- small bunch chives , snipped
- 9 thin slices wholemeal bread
- 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.