Cucumber Sandwiches
INGREDIENTS:
1 loaf pumpernickel bread, sliced
8 oz. cream cheese, room temperature
½ pkg. dry Italian dressing mix
2 cucumbers pealed and sliced into rounds
Dill weed
INSTRUCTIONS:
1-Beat cream cheese with beaters scraping bottom and sides to ensure there are no lumps.
2-Add ½ package of dressing mix and blend well.
3-Lay out bread pieces on the counter and spread cream cheese mixture across the top of each slice.
4-Use a pizza cutter to cut bread slices into about 1 ½ to 2 inch squares.
5-Place a cucumber slice on top of each square of bread.
6-Garnish by sprinkling dill weed over the top of each sandwich and serve.
NOTES:
-The cream cheese spread tastes best when allowed to sit for a while so flavors can meld.
-If assembling sandwiches ahead of time, follow the instructions above except for garnishing with dill weed. Place prepared sandwiches on a tray, single layer, and cover with plastic wrap to keep bread from drying out. Store in the refrigerator until ready to serve and garnish with dill weed just before serving.