Cucumbers and dill-flavored cream cheese on rye bread can be made for lunch or as an appetizer.
1 (3-ounce) package cream cheese, softened
1/4 teaspoon dried dill weed
8 slices caraway rye bread
20 thin slices cucumber
8 (3/4-ounce) slices Land O Lakes® Deli American
4 thin slices tomato
4 lettuce leaves
Combine cream cheese and dill weed in bowl; mix well. Spread 1 side of each bread slice with cream cheese mixture.
Assemble sandwiches by layering 1 lettuce leaf, 1 slice tomato, 2 slices cheese, 1/4 cucumber onto 4 bread slices. Cover with remaining bread slices, cream cheese-side down.
Explore reviews fromour online community
Fabulous! I made these sandwiches on cocktail rye and used them for appetizers. Everyone loved them.
Very fresh and tasty, especially with garden fresh cukes.