I’m not a big sandwich person. I almost never serve them, and I eat them less than that. Therefore, I’m always at a loss for what to make when someone says, “Let’s have sandwiches and ice cream.” I usually just opt to go to the trouble of making the ice cream because at least I’m in my own territory there.
The memory of a delicious cucumber sandwich that I ate at a friend’s bridal shower years ago caused me to begin to experiment with a sandwich filling that was a little different while being very good. Everyone who has tried the following seems to really like these sandwiches, even my husband. I really did not expect him to like it as well as he did because I think of it as more of a “girl food.” BUT Rickey declared it great!
1 Large Cucumber
8-12 Ounces Cream Cheese, cold
1 Tablespoon Honey
1 Teaspoon Cinnamon
1 Large Can Crushed Pineapple, drained, patted, and squished! You want no juice at all.
Salt, to taste
Garlic Powder, to taste
Green Onions, only if you want them and slivered very, very thinly. I used a lot of the green tops with no onion.
Slivered Almonds, to taste and only if you want them.
Black Olives, sliced and only if you want them…I did!
1. Peel and slice cucumber into your food processor bowl.
2. Add 8 ounces cold cream cheese, honey, and cinnamon and pulse just till mixed together well. If you need more bulk, add more cheese. Just be sure it is very cold so that it will hold its texture.
3. Drain pineapple until it just can’t be drained anymore. Stir in a little at a time since you may not want the full can.
4. Add salt, garlic powder, onions, and olives to taste.
From here it is your call. You can use any bread or crackers that you like. You can also use the filling as a dip, AND if you are watching your carbs, you can even use it as a very different stuffing for celery…just omit the pineapple.
*What you put in this filling is completely up to you. I actually really like it with a bit of chopped chicken.