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.
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.
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.
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!