Cucumber Sandwiches
Adapted From: Pampered Chef
Ingredients
2 tube Pillsbury Crescent Rolls (or other bread dough)
8 ounce Cream Cheese
1/2 cup Mayonnaise
1 package Italian Dressing Mix
1 Cucumber
Dill Weed (for garnish)
Directions
Bread:
Divide two (2) tubes of Pillsbury refrigerated bread dough in three (3) equal parts.
Spray three (3) Valtrompia tubes with cooking spray; regular or olive oil.
Place equal amounts of bread dough into three (3) Valtrompia tubes.
Bake at 375° standing each tube upright (on end) for 1 hour.
Remove one lid from each loaf.
Cool for 5 minutes standing upright on a wire rack.
Remove loaves from the tubes and cool completely, laying down on wire rack.
Slice each loaf with a bread knife.
No Valtrompia Tubes?
If you have no tubes to bake the bread in: either roll out the bread onto a cookie sheet and bake like you would a pizza crust, or slice a french baquette.
Topping:
Mix cream cheese, mayo, and dressing mix together thoroughly.
This can be made up ahead as the flavors just get better with time.
Sandwiches:
Thinly slice cucumbers on a mandolin (very thin)
Spread about a Tablespoon of topping on each slice of bread.
Garnish with cucumbers that have been sliced thin.
Sprinkle top of sandwich with Dill Weed.
To make the sandwiches more decorative:
Cut a slice in each cucumber from the outer edge to the center. Twist the ends away from each other and place on top of the sandwiches (will look like a loop when complete).
Katie Dishes - Two Thumbs Up
This is one of my favorite things to bring to a pot luck. Not only is it delicious, but it is a great option if you have vegetarians to keep happy.
They are a little tedious to make individual sandwiches, but so worth it in the end.
