Shamrock Cucumber Sandwiches
For a delightful twist on traditional cucumber sandwiches, replace butter with a cream cheese-chive mixture spread on shamrock-shaped bread.
8 slices Nature’s Own Butterbread, Whitewheat or 40 Calorie White Bread
Wilton® green Color Mist® food color spray (optional)
4 ounces reduced-fat cream cheese, softened
1 tablespoon snipped chives
1 tablespoon finely chopped parsley
Black pepper, to taste
2 drops green pepper (jalapeño) hot sauce
About 14 thin slices English hothouse cucumber
Place bread slices on cutting board. Carefully cut each slice into a shamrock shape using a 4-inch cookie cutter.
Spray one side of all or some shamrocks, if desired, protecting cutting board with paper towels. Set aside to dry.
Combine cream cheese, chives, parsley, black pepper and hot sauce; mix well.
Carefully spread unsprayed sides of 4 bread shamrocks with cream cheese mixture.
Arrange cucumber slices on cream cheese mixture, cutting slices in half to fit as needed.
Top with remaining bread shamrocks, green sides out.