Recipe courtesy of The Sagamore

Open Faced Cucumber Sandwiches

  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 servings
Save Recipe

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

Directions

  1. Preheat the oven to 400 degrees F.
  2. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Cheddar Chutney Tea Sandwiches