Cucumber Sandwiches from the Crab Bake

From the recipe box of Kaye Krebs:

  1. Mix 1 pkg 8 oz cream cheese (room temp) with 1/2 C mayonnaise and 25829_392994859544_2539945_n1 pkg Good Seasons Italian salad dressing mix.
  2. Beat with mixer until smooth and well-mixed. Refrigerate until flavors blend or overnight.
  3. Cut crusts from 3 loaves Pepperidge Farm white sandwich bread; cut each slice into quarters.
  4. Spread with thin layer of cream cheese mixture (room temp), top with thin slices of cucumbers (rind on) and a sprinkle of dill.
  5. Use wax paper between layers for storage or the sandwiches will get soggy.

I doubled this recipe and ran out. You can never make enough, it’s a Southern staple. Enjoy!


2 thoughts on “Cucumber Sandwiches from the Crab Bake”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s