Total TimePrep/Total Time: 15 min.
- 1 carton (8 ounces) spreadable cream cheese
- 2 teaspoons ranch salad dressing mix
- 12 slices pumpernickel or rye bread
- 2 to 3 medium cucumbers
- In a large bowl, combine cream cheese and dressing mix. Spread on one side of each slice of bread. Peel cucumbers if desired; thinly slice and place on six slices of bread. Top with remaining bread. Serve immediately.
Nutrition Facts1 sandwich: 244 calories, 10g fat (6g saturated fat), 24mg cholesterol, 672mg sodium, 31g carbohydrate (3g sugars, 4g fiber), 8g protein.
Jan 5, 2012
This is very good. Makes me feel like summer. Can't wait until I can have it with some of my homegrown cuks this Spring.
Sep 26, 2011
Simple but good- will definitely make again!
Jul 10, 2010
Better than just cream cheese... but I used thin burger buns as we are not fans of pumpernickle!
Jul 7, 2010
Long ago there was a restaurant called "Fresher Cooker" and they made a sandwich similar to this one. It had cream cheese, bacon, cucumbers and alfalfa sprouts on wheat bread. It was the best! This one reminds me of how good and healthy it was.
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