Perfect for any afternoon tea party or as an appetizer to your Sunday summer soiree, these little sandwiches are refreshingly good and easy to make.
Ingredients:
•pumpernickel bread, sliced very thin
•cream cheese
•cucumber, sliced thinly
•red onion, sliced thinly (optional)
•lemon pepper
Directions:
1. Toast the bread until browned.
2. Spread cream cheese onto two pieces of bread. You want it to be just thick enough so that you cannot see the bread through the cream cheese, but not much thicker.
3. Layer a single layer of onion and then cucumber.
4. Sprinkle the cucumber generously with lemon pepper.
5. Cover with the other piece of bread with cream cheese and press the sandwich together firmly.
6. Wrap the sandwich tightly in plastic wrap and chill for at least 30 minutes (or up to 1 day before serving).
7. Unwrap the sandwich and cut into small squares. Serve immediately.
Tips:
•The bread part is easiest if you can find the shrink-wrapped bread made for this very dish. I find mine at Whole Foods, although I’m sure you can find it elsewhere. You can also ask your local baker to cut a loaf of bread as thinly as possible. Either way, it saves the frustration of doing it yourself at home!
BEETNIK RECIPES: vegetarian cooking 