- 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.)