Open Faced Cucumber Sandwiches

Name: Open Faced Cucumber Sandwiches
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: Eight 3/8-inch-thick slices sourdough bread; 1/2 bunch watercress, chopped; 1 cup homemade or store-bought buttermilk dressing; 2 ounces cream cheese; 1 English cucumber, thinly sliced; 1 red pepper, seeded and sliced into thin rounds

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Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 4 servings

Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 4 servings

Ingredients

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Eight 3/8-inch-thick slices sourdough bread

1/2 bunch watercress, chopped

1 cup homemade or store-bought buttermilk dressing

2 ounces cream cheese

1 English cucumber, thinly sliced

1 red pepper, seeded and sliced into thin rounds

Directions

Preheat the oven to 400 degrees F.
Toast the bread for about 5 minutes then set aside to cool. Combine the watercress, buttermilk dressing and cream cheese in a food processor or blender and puree. Spread the toast with the cream cheese mixture. Shingle cucumbers on top of each slice of bread then cut the sandwiches into triangles. Arrange the sandwiches on 4 plates, garnish with red pepper and serve.