Ingredients40 m servings 64 cals
- Place cucumber into a strainer and sprinkle with kosher salt; allow cucumber to drain for about 20 minutes. Transfer cucumber to a piece of cheesecloth and squeeze dry.
- Mash cream cheese with seasoned salt and cumin in a bowl. Stir cucumber into cream cheese mixture.
- Spread the cucumber mixture on a slice of bread; top with a second slice. Press the slices together lightly and trim off the crusts. Slice each sandwich into 4 triangles by cutting an X shape. Chill sandwiches until serving time.
Per Serving: 64 calories; 3 g fat; 7.7 g carbohydrates; 1.7 g protein; 8 mg cholesterol; 137 mg sodium. Full nutrition
ReviewsRead all reviews 5
I love these sandwiches. I do omit the cumin, and add a little dill weed. I put the mixture on sourdough bread which is a little stronger than white. But these are really great!
The use of cumin in this recipe gives it a very different taste from other cucumber sandwich fillings. Different doesn't mean bad...just not my favorite. I liked it though. I used it today for m...