Here in southern California, summer days in the month of August appear shorter and seamlessly weave into cooler summer nights. The serenity and comforting evening breeze of nightfall makes it easy to forgive the triple digit temperatures. Even though it is hot, I still love to entertain.
My cucumber sandwiches are always a crowd favorite. Toasted pumpernickel or challah bread, cheese, herbs and cucumbers presented in a simple, elegant bite begging for seconds. Try to have just one! Heirloom tomatoes from our garden is a nice addition to cucumber sandwiches as it elevates each bite with an additional dimension of sweet yet tangy burst of flavor.
Easy to prepare, healthy, delightful both visually and to the palate, these petite sandwiches will please all your guests!
Hope your summer parties are filled with cheer and delicious bites!
For more elegant, delicious, entertaining recipes with cucumber and herbs, check out some of our most popular posts: vegetable napoleon sandwiches and feta cheese rolls.
Challah or pumpernickel bread
1 English cucumber
4 Persian cucumbers
Any soft cheese of your choice such as goat, cream cheese, or blue cheese
Cut out bite size bread using any shape or simple squares with a knife or cookie cutter utensils.
Toast in a preheated oven for 7-8 minutes at 350 degrees.
Using a potato peeler, remove sections of English cucumber's outer peel to create strips. Using a flat knife, cut even slices of both English and Persian cucumbers into 1/8" each.
Using larger heirloom tomatoes, also cut into equal size of cucumbers.
Chop basil and blend in with goat or cream cheese. For variety, blue cheese may be used, in which case basil is not necessary.
Place one slice of English cucumber on top of toasted bread. I prefer to use decorative frosting dispenser tips to spread cheese on top of cucumber followed by either tomatoes or Persian cucumber. Then top it with a dab of cheese, smaller heirloom tomatoes, or radish. Be creative, using different varieties of layers, cheeses, herbs, and vegetables!