Recipe courtesy of The Sagamore
Open Faced Cucumber Sandwiches
Total:
20 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 8 (3/8-inch) thick slices sourdough bread
  • 1/2 bunch watercress, chopped
  • 1 cup homemade or store bought buttermilk dressing
  • 2 ounces cream cheese
  • 1 English cucumber, thinly sliced
  • 1 red pepper, seeded and sliced into thin rounds

Directions

Preheat the oven to 400 degrees F.

Toast the bread for about 5 minutes then set aside to cool. Combine the watercress, buttermilk dressing and cream cheese in a food processor or blender and puree. Spread the toast with the cream cheese mixture. Shingle cucumbers on top of each slice of bread then cut the sandwiches into triangles. Arrange the sandwiches on 4 plates, garnish with red pepper and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Open Faced Salmon Sandwich

Recipe courtesy of The Sagamore

Open­-Faced Animal Sandwiches

Recipe courtesy of Hilah Johnson

Open Faced Raspberry Cream Sandwich

Recipe courtesy of The Sagamore

Open Faced Crab Salad Sandwich

Recipe courtesy of The Sagamore

Open-Faced Tenderloin Sandwich

Recipe courtesy of Emeril Lagasse

Hot Open-Faced Chicken Loaf Sandwich

Recipe courtesy of Emeril Lagasse

Crostone di Carpaccio: Open-Faced Carpaccio Sandwich

Recipe courtesy of David Rocco

Emeril's Knife and Fork Open-Faced Sandwich

Recipe courtesy of Emeril Lagasse

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here