Cucumber Rounds
Yield
48 small sandwichesPrep
30 minCook
0 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cucumbers
|
|
| 8 | ounces |
cream cheese
softened |
|
| 1 ½ | teaspoons |
mayonnaise
|
|
| ⅛ | teaspoon |
seasoned salt
|
|
| 1 | each |
bread, mulitgrain
loaf |
* |
| 1 | x |
parsley sprigs
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cucumbers
|
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 7.5 | ml |
mayonnaise
|
|
| 0.6 | ml |
seasoned salt
|
|
| 1 | each |
bread, mulitgrain
loaf |
* |
| 1 | x |
parsley sprigs
for garnish |
*
|
Directions
Cut cucumber in half horizontally.
Peel, seed and shred half of cucumber.
Measure ⅓ cup shredded cucumber.
Slice remaining cucumber for garnish.
Cut slices in half; set aside.
Combine cream cheese, mayonnaise and seasoned salt, mixing until blended.
Stir in shredded cucumber.
Cut two 2 inch rounds from each bread slice.
Spread each round with 1 teaspoon cucumber spread.
Garnish each sandwich with a thin slice of cucumber and a sprig of parsley.
