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 SANDWICH
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
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.