Cold Crisp Summertime Veggie Sandwich |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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When summer is in full swing, the days are hot and the nights aren't much different, and the produce is overflowing, and you just don't feel like eating something hot, this is my “main course” version of the Cucumber Petite appetizer sandwiches. Read more . It makes a very refreshing sandwich on a hot summer day. Ingredients:
sandwich spread |
8 ounces cream cheese |
3 to 4 tablespoons mayonnaise (not miracle whip) |
1/2 to 1 tablespoon dry ranch dressing mix |
for the sandwiches |
8 slices hearty bread (i like dark rye for this) or bagels (cut bagels in half and toast very lightly) |
1 cucumber, peeled and sliced 1/4” thick |
several ice cold crispy lettuce leaves |
thin tomato slices |
thin sweet onion slices |
cheese slices (swiss, sharp cheddar, smoked gouda, havarti, goat, brie, just to name a few choices) |
Directions:
1. Mix cream cheese with just enough mayonnaise to make it a spreadable consistency.
2. Season this with the dry Ranch Dressing mix, adding enough to suit your taste.
3. Spread one side of each slice of bread or bagel with as much sandwich spread as desired.
4. Keep any extra sandwich spread covered and refrigerated for later use.
5. Lay 4 slices of bread or bagel halves, sandwich spread side up, on the counter and start assembling.
6. First a layer of cold sliced cucumbers, then some crisp lettuce leaves, a slice of juicy tomato, a slice of sweet onion, and finally a slice of whatever cheese you like.
7. Top each creation with the remaining slices of bread or bagel halves, sandwich spread side down.
8. Cut each sandwich in half and chow down while they're still cold and crispy!
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