Open-Faced Tomato Sandwiches with Creamy Cucumber Spread

Southern Living
Open-Faced Tomato Sandwiches with Creamy Cucumber Spread Recipe

Photo: Alison Miksch

Who needs two slices of bread when juicy, plump tomatoes top these cool cucumber sandwiches? Tip: Always use a serated knife, which cuts through the tomato's skin without damaging flesh and losing juice.

Serves 6


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1 (8-oz.) pkg. cream cheese, softened
2 cucumbers, seeds removed, diced (about 2 cups)
1/4 cup finely chopped red onion
2 1/2 teaspoons chopped fresh dill
2 1/2 teaspoons chopped fresh mint
2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1 teaspoon kosher salt, plus more for serving
1/2 teaspoon black pepper, plus more for serving
6 Texas Toast slices or other thick white bread slices, toasted
1 1/2 to 1 3/4 lb. assorted fresh tomatoes (about 3 large), cut into 1/2-inch-thick slices
2 tablespoons extra-virgin olive oil
Thinly sliced chives


Hands-on: 20 Minutes
Total: 20 Minutes

1. Stir together cream cheese, cucumbers, red onion, dill, mint, lemon juice, vinegar, salt, and pepper in a medium bowl until well combined.

2. Spread about 1/4 cup of the cucumber mixture onto each slice of the toasted bread. Top each with 2 to 3 tomato slices, and drizzle each with 1 teaspoon olive oil. Sprinkle tomatoes with chives, salt, and pepper. Serve immediately.

Created date

May 2016