Food and Recipes Dish Sandwich Dainty Cucumber Sandwiches Recipe Be the first to rate & review! These diminutive, expertly trimmed pillows of geometric perfection, assembled from the soft white slices of giant Pullman loaf, are party perfect. Extra-special occasion called for extra-thin bread slices rolled into pinwheels or wrapped around tender asparagus spears. Most popular fillings? Finely minced chicken salad with homemade mayo, pimiento cheese, and cucumber. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on June 15, 2018 Print Rate It Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 30 mins Yield: 2 dozen Ingredients 2 medium cucumbers, peeled 1 8-ounce package cream cheese, softened 2 tablespoons onion, minced 2 tablespoons fresh chives, finely chopped 1 tablespoon fresh parsley, finely chopped 1/2 teaspoon table salt 1/2 teaspoon lemon zest 1/8 teaspoon garlic powder 1/8 teaspoon ground red pepper 28 thin white bread slices Directions Peel the cucumbers into long, thin ribbons using a vegetable peeler. Let stand, between paper towels, 10 minutes. Meanwhile, combine the cream cheese and next 7 ingredients in a bowl. Remove the crusts from the bread, and cut in half diagonally to make triangles. Spread 1½ teaspoons of the cream cheese mixture on 1 side of half of the bread triangles, and top with cucumber ribbons (about1/4 cup each). Top with the remaining bread. Southern Living Source Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books) Rate it Print