- Prep Time
- 15 mins
- Total Time
- 30 mins
- Makes
- 36 sandwiches
Ingredients
- 8 oz
- plain brick-style cream cheese, room temperature
- 250 g
- 1 tbsp
- finely chopped fresh dill
- 15 mL
- 1 tbsp
- drained and finely chopped capers
- 15 mL
- 1 tsp
- lemon zest
- 5 mL
- 1 tsp
- lemon juice
- 5 mL
- ¼ tsp
- Sensations by Compliments Perky Pepper Seasoning (grinder)
- 1 mL
- 4 tsp
- honey mustard
- 20 mL
- 18
- slices white sandwich bread
- 5 oz
- 9 slices smoked salmon
- 150 g
- 27
- thin slices of cucumber
- 1 cup
- loosely packed arugula
- 250 mL
- 6
- slices ham
Method
- Step 1
- Divide cream cheese equally into 3 small bowls. In first bowl, mix dill and capers into cheese. In second bowl, mix in lemon zest, lemon juice and pepper seasoning. In third bowl, mix in honey mustard.
- Step 2
- To make smoked salmon sandwiches, spread dill-caper cream cheese onto 6 slices of bread. Lay smoked salmon on 3 of the slices. Top with remaining 3 prepared slices. Cut off crusts; slice each sandwich into triangular quarters.
- Step 3
- To make cucumber sandwiches, spread lemon cream cheese onto 6 bread slices. Lay cucumber slices onto 3 slices; top with arugula. Top with remaining 3 prepared bread slices. Cut off crusts; slice each sandwich into 4 rectangular "fingers".
- Step 4
- To make ham sandwiches, spread honey mustard cream cheese onto remaining 6 slices of bread. Lay ham onto 3 slices; top with remaining bread slices. Cut off crusts; slice each sandwich into square quarters. Arrange sandwiches on platter to serve. (To store in refrigerator 1 to 24 hr. ahead, place sandwiches in single layer on baking sheet, cover with damp tea towel and seal tightly with plastic wrap.)
Tips
Garnish sandwich platter with herbs, olives, mini pickles or grape tomatoes.
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