Creamy Vegetable Sandwiches |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Store leftover sandwich filling in the refrigerator up to 3 days. Ingredients:
1 medium cucumber |
1 medium-size red bell pepper |
3 carrots |
3 garlic cloves |
1/2 cup sliced green onions |
2 tablespoons minced fresh parsley |
2 (8-ounce) packages cream cheese, softened |
2 tablespoons mayonnaise |
1/2 teaspoon salt |
16 thin rye bread slices |
Directions:
1. Peel and seed cucumber; dice cucumber and bell pepper. Grate carrots, and mince garlic.
2. Combine cucumber, bell pepper, carrot, garlic, green onions, and next 4 ingredients in a large bowl, stirring until well blended. Spread mixture on half of rye bread slices, and top with remaining slices. Cut vegetable sandwiches in half diagonally.
|
|