5/26 Keeping Cool

Yesterday it was amazingly, unseasonably warm. Summer trampled on Spring and it was steamy, hot and humid (my favorite weather ever!).  I made up these yummy, easy and filling  sandwiches to avoid cooking anything. They were SO delicious and fun to eat…we will definitely have them again.

Photo By: S. Duquet

I made a vegan herbed cream cheese ahead of time. Because I had it in my cupboard and it was the easiest way to go, I used a powdered dill dip mix and Tofutti Cream Cheese. If you have a favorite herb combo than rock it out.

Ingredients:

12 Slices of Rye Tea Sandwich slices

Your prepared Cream Cheese spread

18 Thin slices of cucumber (three for each sandwich)

A handful of Arugula

6 Slices of your favorite veggie lunch meat (I used Smoked Tofurkey slices)

Salt and pepper

Make it Happen:

~Spread cream cheese mixture on 6 slices of bread, putting the other 6 slices aside.

~Layer 3 slices of cucumber on top of the spread (repeat for each sandwich)

~Salt and pepper cucumbers (if you want)

~Layer 1 slice of lunch meat on top of the cucumbers

~Top with a few sprigs of Arugula and the other piece of bread

Makes 6 Tea size sandwiches. Perfect for lunch, brunch, or as a sassy appetizer  for your next soiree.

Photo By: S. Duquet

The Smoked Tofurkey was perfect in this sandwich and the Arugula really adds a nice bite. Because of their size, they were so fun to eat that it felt like we were dining in a Vegan Bistro in a really cool city.

Enjoy. Have a great day!

Tags: , , , , , , ,

Comments are closed.