Wrapped tightly in plastic and refrigerated, these sandwiches will keep for up to eight hours.
Servings: Makes 20 Servings
  • 1 brioche loaf, cut into 14-inch slices
  • 2 pounds cream cheese at room temperature
  • 1 English cucumber , peeled and cut into 1/8-inch dice
  • Mint leaves from 8 stems, cut into strips
  • Kosher salt and black pepper
  • Directions
    Fold cucumber and mint into cream cheese. Season with salt and pepper.

    Build sandwiches by spreading a 1/8-inch layer of mix between bread slices. Remove crusts, then cut into quarters and serve.

    Pair these sandwiches with Sungold Tomato Gazpacho soup.


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