Eating My Way Through the Alphabet; Letter C

What’s Cooking in Gail’s Kitchen? Eat More: Cucumber Strawberry Sandwiches! Here’s a combination you will truly enjoy: crisp sliced cucumbers with juicy sweet strawberries. Together they come across as eye candy. Whip up a creamy spread of sea salt butter, Neufchâtel cheese, and Italian seasonings to slather across the top of a toasted slice of artisan rye bread. Add a sprig of dill, sprinkled with tiny thyme leaves to crown things off. The results may find you believing you embarked on a journey through the charming countryside of Tuscany. 
CUCUMBER STRAWBERRY SANDWICHES
Ingredients:

8 ounces Neufchâtel cheese, room temperature

3 tablespoons sea salt butter, softened

1/4 cup Greek yogurt

1 teaspoon Italian seasoning

1/4 teaspoon dill weed

1 large cucumber, sliced

1 pint strawberries, stems removed and halved

2-4 slices rye bread, toasted

Fresh dill sprig, for garnish

Fresh thyme leaves, for garnish
Instructions:

Cream together Neufchâtel cheese, butter, and yogurt until smooth. Fold in Italian seasoning and dill to blend. Refrigerate one hour. Slice cucumber; halve strawberries. Toast rye bread; slather with seasoned cheese spread. Top with cucumber slices and strawberries. Add dill sprig and thyme leaves for garnish. 

19 thoughts on “Eating My Way Through the Alphabet; Letter C”

  2. Good Morning, Judie! Actually any variety of creamed cheese spread can be substituted. I’ve been making my cucumber sandwiches like this for years. This time I added the strawberries since I had them on hand. Surprisingly delish! 🍓

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