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Cucumber & herb triple-deckers

Traditional cucumber sandwiches on brown bread are given a facelift with mint and chive cream cheese

  • Prep: 15 mins
    No cook
  • Makes 12
  • Easy
  • Makes 12
  • Easy
  • Calories 126
  • Carbohydrates 9
  • Saturated Fat 5
  • Sugar 1
  • Protein 3
  • Fat 9
  • Fibre 2
  • Salt 0.4

Nutrition per serving

  • Calories 126
  • Carbohydrates 9
  • Saturated Fat 5
  • Sugar 1
  • Protein 3
  • Fat 9
  • Fibre 2
  • Salt 0.4

Ingredients

  • 1 small cucumber, thinly sliced
  • 200g tub soft cheese
  • ½ small bunch mint, finely chopped
  • small bunch chives, snipped
  • 9 thin slices wholemeal bread

Method

  1. Lay the cucumber slices on kitchen paper to dry. Whizz the cheese, mint and some seasoning in a small food processor or with a hand blender. Stir in most of the chives, then spread the cheese mixture over 6 slices of bread. Reserve 12 slices of cucumber, and arrange the rest over the cheese.

  2. Layer up 2 slices of cucumber-topped bread, then top with a plain slice. Repeat this twice more. Use a good knife to trim the crusts off the tripledeckers, then cut each into 4 squares. Top each mini sandwich with another cucumber slice. Sprinkle with the remaining chives to serve.

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