Photo: Open Faced Cucumber Sandwiches Recipe
Ingredients
- 8 (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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By pamelamahan
Bakersfield, CA
on July 13, 2012
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Please excuse the typos in my last posting. The words I meant to use were fancy (not fandy and English (not Englkish. Some days even my fingers won't cooperate with me.
By halloranclan_12...
littleton, 44
on August 21, 2011
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It was good! I like my toast a little softer, so I toasted it less. I just used the ranch dressing I had instead of buttermilk. This made it a little tangy, so next time I'd use the buttermilk. I also made closed faced sandwiches, put sauce on both pieces, and used wheat bread. Hope the people I made it for like it.
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