This open-faced, cucumber sandwich makes a perfect side dish to soup or a fresh appetizer to serve at a gathering. By the way, it also serves as a great meal by itself or for an afternoon snack, in my opinion. I often turn this side dish into lunch when I want something really quick and easy! Here are the details~
Open-faced Cucumber Sandwich
4 - 6 slices pumpernickel bread
goat cheese
1 cup chopped mixed greens
1 cucumber, chopped
salt, to taste
pepper, to taste
Remove cucumber skin and coarsely chop cucumber.
Spread goat cheese evenly on slices of pumpernickel bread.
Cut bread in halves or quarters, whichever size you prefer. I recommend quarters if serving as an appetizer.
Top goat cheese with cucumber pieces.
Top with chopped spring mix leaves.
Press down gently using tines of fork to secure greens and cucumber to bread.
Sprinkle with salt and freshly ground pepper.
Serve and enjoy!
Serve on a platter or cutting board. Enjoy as an appetizer or as a accompaniment to soup.
With only a few quick steps, you will have a beautiful appetizer or side dish. I love to serve these little sandwiches with soup such as White Bean + Chicken Meatball Soup. It makes a great meal! Here are the easy-to-do steps
Pumpernickel bread makes a great foundation for this sandwich- the rich flavor combines with the goat cheese to create a really delicious flavor. If you prefer a lighter bread, you can substitute your favorite bread~ but I recommend trying pumpernickel. You will want to spread the goat cheese on the bread first.
After spreading the bread, cut the bread slice in half or in quarters. I prefer quarters if I am serving it as an appetizer.
Next, add peeled and chopped cucumber pieces.
Top with chopped mixed greens. I like a mix of arugula, spinach, watercress, and purple-leaf lettuce. Feel free to use what you prefer, but I recommend the mix of flavors and colors.
Lightly press the cucumbers and greens into the cheese using the tines of a fork- just so the toppings won't fall into your lap when you eat the sandwich. Sprinkle each slice with salt and freshly ground pepper.
Serve and enjoy! If needed, you can cover well and refrigerate for a short time before serving.
I love this version of an updated cucumber sandwich! I keep these in rotation during the winter~ there is something about the pumpernickel and winter that seem right together!
Cheers,
Lydia xo
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Pumpernickel bread makes a great foundation for this sandwich- the rich flavor combines with the goat cheese to create a really delicious flavor. If you prefer a lighter bread, you can substitute your favorite bread~ but I recommend trying pumpernickel. You will want to spread the goat cheese on the bread first.
After spreading the bread, cut the bread slice in half or in quarters. I prefer quarters if I am serving it as an appetizer.
Next, add peeled and chopped cucumber pieces.
Top with chopped mixed greens. I like a mix of arugula, spinach, watercress, and purple-leaf lettuce. Feel free to use what you prefer, but I recommend the mix of flavors and colors.
Lightly press the cucumbers and greens into the cheese using the tines of a fork- just so the toppings won't fall into your lap when you eat the sandwich. Sprinkle each slice with salt and freshly ground pepper.
Serve and enjoy! If needed, you can cover well and refrigerate for a short time before serving.
I love this version of an updated cucumber sandwich! I keep these in rotation during the winter~ there is something about the pumpernickel and winter that seem right together!
Cheers,
Lydia xo