Creamy Vegetable Sandwiches

recipe
Store leftover sandwich filling in the refrigerator up to 3 days.
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Yield:

8 servings

Recipe from

Southern Living

Ingredients

1 medium cucumber
1 medium-size red bell pepper
3 carrots
3 garlic cloves
1/2 cup sliced green onions
2 tablespoons minced fresh parsley
2 (8-ounce) packages cream cheese, softened
2 tablespoons mayonnaise
1/2 teaspoon salt
16 thin rye bread slices

Preparation

Peel and seed cucumber; dice cucumber and bell pepper. Grate carrots, and mince garlic.

Combine cucumber, bell pepper, carrot, garlic, green onions, and next 4 ingredients in a large bowl, stirring until well blended. Spread mixture on half of rye bread slices, and top with remaining slices. Cut vegetable sandwiches in half diagonally.

Note:

May 1997
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