Traditional cucumber sandwiches on brown bread are given a facelift with mint and chive cream cheese
Prep:15 mins No cook
Nutrition per serving
1 small cucumber, thinly sliced
200g tub soft cheese
½ small bunch mint, finely chopped
small bunch chives, snipped
9 thin slices wholemeal bread
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.
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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