Anyone who says that they don't like cucumber sandwiches, probably has never had one. Years ago, I had a cucumber sandwich in mid summer at a restaurant in Madison, Wisconsin and it was an eye opening experience: cucumbers indeed are great in sandwiches. Up until that point, I had only read about them. This was not something we grew up on in Indiana but we probably should have! Easy and delicious.
This time of year with the garden in full swing, I come home for lunch, pick a cuke and cut some fresh dill and bring them inside for this sandwich.Slice a cucumber into very thin slices. Mix 1/2 c cream cheese with salt, pepper, garlic powder and fresh snipped dill.
I like to use a very thick, hearty bread. Spread the cream cheese mix on the bread so that the layer is at least 1/4" thick (or more!), top with a stack of fresh cukes.
I have occasionally made an appetizer using slices of a baguette topped with the cheese, a single cuke slice and garnished with fresh dill. The sandwich I had in Wisconsin included a thick layer of bean sprouts. Sometimes I use the sprouts and either way is great.
Cucumbers aren't just for salads anymore!
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