RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3995
| View Recipe |
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| Recipe Name: |
Cuke-with-a-Kick Finger Sandwiches - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
5 |
| Inactive Prep Time: |
15.00
Minutes |
Original Num Servings: |
5 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.65
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 20
Each
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Heather makes this all the time for parties and uses margarine instead of butter so she can each them - because they are damn good!
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Ingredients:
10 Slices bread, white
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Directions:
Peel the cucumber and slice it very, very thin. Lay the cucumber slices out on a sheet of paper towel and cover them with a second sheet. Let stand until the paper towels soak up the cucumber slices' liquid, about 15 minutes.
Mash the butter, scallions, dill, horseradish, salt and pepper together in a small bowl until well blended. Spread 5 of the bread slices with half of the dill butter, then top the butter with a layer of cucumber slices—it's fine if they overlap a little bit. Spread the remaining butter over the remaining bread and top the sandwiches. Cut each sandwich into 4 pieces. |
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| Nutrition per Serving: |
| Calories: |
278 |
Total Carbs: |
51.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
13.2 |
Protein: |
6.34 |
| Fiber: |
5.81 |
Sodium: |
500.10 |
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