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Bay’s Cucumber sandwich recipe
One cucumber, peeled and sliced thin
Loaf of sandwich bread, crusts removed
8 oz cream cheese
1/4 cup mayonnaise
1/4 tsp garlic powder
1/4 tsp onion powder
Dash of Worcestershire sauce
lemon pepper seasoning for sprinkling
Peel the cucumber incompletely so that it's striped green and white. Slice the cucumber into thin slices -- less than 1/4", as close to 1/8" as you can get them -- and arrange on paper towels in a single layer. Cover with more paper towels and press them down lightly to draw out as much moisture as possible. Allow the slices to sit and drain for about 10 minutes.
In the meantime, cut the crusts off the bread (I used the regular honey wheat sandwich bread that I usually use) and combine the cream cheese, mayonnaise, garlic powder, onion powder, and Worcestershire sauce until it's smooth.
When the cucumber slices have been sitting for 10 minutes, start making sandwiches.
EASY METHOD: Put the cream cheese mixture on both slices of bread. Cover one piece of bread with cucumber slices, cutting them up or overlapping as necessary to cover every inch of cream cheese and bread with crunchy cucumber slices. Sprinkle the cucumbers with a bit of lemon pepper. Put the other piece of bread (also covered with cream cheese, remember) on top and cut the sandwich into quarters. (Triangles *or* squares, your choice.)
PRETTIER METHOD: Use a cookie cutter to cut rounds out of the bread. Spread the cream cheese mixture on all those rounds, top one round with a singlecucumber slice. Sprinkle with lemon pepper before topping with another round.
Refrigerate the sandwiches until you're ready to serve. They're fine at room temperature, toward the end of the party, but they hold together so much better when they're cold!