Cucumber Pinwheel Sandwiches
1 medium cucumber, unpeeled
1 (3-ounce) package cream cheese, softened
1 ounce blue cheese, crumbled
1 tablespoon milk
1/4 teaspoon dried whole dillweed
1 (1-pound) loaf unsliced sandwich bread
2 tablespoons butter or margarine, softened
1 small cucumber
Shred cucumber; pat shredded cucumber between absorbent paper towels to remove excess moisture. Combine cucumber, cream cheese, blue cheese, milk, and dillweed, mixing well.
Trim crust from loaf of bread, making an even rectangle. Slice bread horizontally into 6 even slices. Roll each slice with a rolling pin to flatten. Spread one side of each slice with 1 teaspoon butter, and spread cucumber filling evenly over butter. Roll up tightly, jellyroll fashion, beginning at short end.
Wrap in plastic wrap, and chill at least 8 hours. When ready to serve, cut chilled rolls into 1/2-inch slices.
Score small cucumber with the tines of a fork. Cut 9…
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