Recipes >
Tomato and Cucumber Sandwiches
Ingredients
- 2 very ripe plum tomatoes, seeded and chopped
- 1/2 medium English (seedless) cucumber, thinly sliced
- 4 ounces cream cheese, room temperature
- 4 tablespoons butter, room temperature
- 1/3 cup crumbled Feta cheese
- 2 tablespoons minced fresh chives
- 16 slices very thin white or wheat bread
- 1/2 small red onion, thinly sliced
- Salt to taste
These mini sandwiches are ideal for entertaining, especially in the summertime, when you can use fresh, red-ripe tomatoes.
Why Try? So refreshing and light--perfect for lunch on a hot day.
Foodie Byte: English cucumbers, usually sold in the grocery store wrapped in plastic, have a mild sweet flavor and do not need to be seeded.
Preparation
- Combine cream cheese, butter, Feta and chives in a bowl; set aside
- Using a 2 1/2-inch round biscuit cutter, cut bread slices into rounds. Spread cheese mixture on bread rounds. Arrange 3 overlapping cucumber slices on remaining bread rounds. Sprinkle with salt. Top sandwiches with a small amount of chopped onion and tomato mixture. Arrange on serving platter.
Nutritional Information
Calories 228, Carbohydrates 21g, Cholesterol 36mg, Fat 14g, Fat Calories 124, Fiber 1g, Protein 5g, Saturated Fat 8g, Sodium 321mg. Daily Values: Calcium 127.82mg 13%, Phos 41.11mg 4%, Copper 0.02mg 1%, Zinc 0.28mg 2%, Panto 0.16mg 2%, Biotin 1.13mcg 377%, Iodine 0.09mcg 0%, Magnesium 4.94mg 1%, Iron 1.03mg 6%, Vitamin B6 3%, Vitamin C 7%, Vitamin B12 2%, Vitamin D 2%, Vit E-a-Toco 1%, Vitamin A 12%. Percent Daily Values are based on a 2,000 calorie diet.