Mini Cucumber Sandwiches
English cucumber, thinly sliced (1 cup)
teaspoon finely shredded lemon peel
teaspoons lemon juice
teaspoon ground black pepper
slices firm-textured bread, crusts removed
cup dairy sour cream
tablespoon snipped fresh chives
- In a medium bowl, combine cucumber, red onion, lemon peel, lemon juice, salt, and pepper; toss to coat.
- Spread butter onto one side of each bread slice. Top each with cucumber mixture. Cut each sandwich diagonally into quarters.
- In a small bowl, combine sour cream and chives. Top each sandwich with a dollop of the sour cream mixture. Makes 24 appetizers.
From the Test Kitchen
Cover and chill sandwiches up to 2 hours before serving.
Nutrition Facts(Mini Cucumber Sandwiches)
- Per serving:
- 45 kcal cal.,
- 3 g fat
- (2 g sat. fat,
- 7 mg chol.,
- 74 mg sodium,
- 4 g carb.,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet