I love fresh cucumbers and radishes in the Summertime. These sandwiches are so creamy, and fresh garden flavors make this perfect for a picnic in the park, or tea time with friends.
Vegan note: Use a tofu-based cream cheese found at most super market and health food stores.
Yield: 2 sandwiches
4 slices of bread (rye, wheat, whole-grain, sprouted, any kind you like)
4 ounces non-dairy vegan cream cheese
½ cucumber, peeled
½ cup fresh spinach
Salt and pepper, to taste
Let the cream cheese sit for a few minutes at room temperature so it’s easier to mix.
Wash all produce. Thinly slice the cucumber. Remove the tops and tails from the radishes and cut into a small slices.
Lightly toast the bread.
In a small bowl mix the cream cheese, radishes, and scallions, salt and pepper.
Layer the bread, spread the cream cheese mix, top with spinach and cucumber slices. Cut the crusts off and slice into quarters.
Serve with your favorite tea and enjoy.
Let me know what you think in the comments below, and happy cooking!