Creamy Vegetable Sandwiches

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

Yield: 8 servings
Recipe from Southern Living

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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

  1. Peel and seed cucumber; dice cucumber and bell pepper. Grate carrots, and mince garlic.
  2. 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.
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