Cream Cheese Sandwiches Two Ways
Prep Time
Serves
Cooking Mode
½ cup plain brick-style cream cheese, room temperature
8 slices seedy whole-grain bread
2 tbsp apricot jam
6 large strawberries, thinly sliced
2 tsp grainy mustard
12 cucumber slices
2 tbsp finely chopped celery
1 tsp finely chopped fresh dill
½ tsp lemon zest
16 toothpicks (optional)
½ cup plain brick-style cream cheese, room temperature
8 slices seedy whole-grain bread
2 tbsp apricot jam
6 large strawberries, thinly sliced
2 tsp grainy mustard
12 cucumber slices
2 tbsp finely chopped celery
1 tsp finely chopped fresh dill
½ tsp lemon zest
16 toothpicks (optional)
Directions
1Spread cream cheese onto all bread slices. Spread apricot jam on 2 slices and top with strawberry slices. Cap with 2 of the bread slices with cream cheese. Set aside.
2Spread mustard on 2 of the remaining cream cheese slices; top with cucumber, celery, dill and zest. Cap with remaining cream cheese bread slices.
3Cut sandwiches in quarters; secure with toothpicks, if desired.
Tips
1
For a kid-friendly sandwich, omit the mustard and lemon zest.
Disclaimer
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Personal Note
Personal Note
