How to Make Cucumber Sandwiches From Home-Grown Cucumbers

Last night I planted four cucumber plants in hopes of eating cucumber sandwiches all summer long. This is my first experience growing cucumbers but I can't help but to be optimistic. I've heard they are an easy vegetable to grow and great for small gardens. So, as I begin to nurture my cucumber plants, patiently awaiting to harvest, I've “dug up” my favorite Cucumber-Dill Sandwich recipe to share:

1 large cucumber

1 (8 oz.) reduced-fat cream cheese, softened

8 Tbs. mayo

1 tsp. chopped onion

¼ tsp. salt

¼ tsp. finely chopped chives

¼ – ½ tsp. chopped dill

1 loaf honey wheat bread

Peel cucumber using a vegetable peeler. Grate cucumber and pat shreds dry with a paper towel to soak up excess water in the vegetable. In a large mixing bowl, stir together cucumber with 6 remaining ingredients, mixing well. Set cucumber-dill mixture aside. Trim crusts from sandwich bread and cut slices in half vertically. Spread desired amount of cucumber-dill mixture on one halved slice of bread and top with another halved bread slice. Repeat until all mixture has been spread onto bread slices.

Eat sandwiches within two days, otherwise the bread will become soggy. Enjoy!

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