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Prep Time
15 mins
Total Time
30 mins
Makes
36 sandwiches

Ingredients

8 oz
plain brick-style cream cheese, room temperature
250 g
1 tbsp
finely chopped fresh dill
15 mL
1 tbsp
drained and finely chopped capers
15 mL
1 tsp
lemon zest
5 mL
1 tsp
lemon juice
5 mL
¼ tsp
Sensations by Compliments Perky Pepper Seasoning (grinder)
1 mL
4 tsp
honey mustard
20 mL
18
slices white sandwich bread
5 oz
9 slices smoked salmon
150 g
27
thin slices of cucumber
1 cup
loosely packed arugula
250 mL
6
slices ham

Directions

Step 1
Divide cream cheese equally into 3 small bowls. In first bowl, mix dill and capers into cheese. In second bowl, mix in lemon zest, lemon juice and pepper seasoning. In third bowl, mix in honey mustard.
Step 2
To make smoked salmon sandwiches, spread dill-caper cream cheese onto 6 slices of bread. Lay smoked salmon on 3 of the slices. Top with remaining 3 prepared slices. Cut off crusts; slice each sandwich into triangular quarters.
Step 3
To make cucumber sandwiches, spread lemon cream cheese onto 6 bread slices. Lay cucumber slices onto 3 slices; top with arugula. Top with remaining 3 prepared bread slices. Cut off crusts; slice each sandwich into 4 rectangular "fingers".
Step 4
To make ham sandwiches, spread honey mustard cream cheese onto remaining 6 slices of bread. Lay ham onto 3 slices; top with remaining bread slices. Cut off crusts; slice each sandwich into square quarters. Arrange sandwiches on platter to serve. (To store in refrigerator 1 to 24 hr. ahead, place sandwiches in single layer on baking sheet, cover with damp tea towel and seal tightly with plastic wrap.)

Tip

Garnish sandwich platter with herbs, olives, mini pickles or grape tomatoes.
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Nutrition Facts

Nutrition Description:
Per serving (3 sandwiches):
Calories:
240
Fat:
10
Saturated Fat:
7
Carbs:
27
Fibre:
1
Sugar:
4
Cholesterol:
35 mg
Protein:
10
Sodium:
600 mg
Potassium:
0