Kids love this mild, savory filling. These sandwiches make a tasty lunch when paired with a bowl of (potato!) soup.
|1/2 seedless English cucumber||2-3 drops green food coloring|
|one 3-ounce package cream cheese, room temperature||2 slices whole-wheat sandwich bread|
|1 scallion, finely minced|
Grate the cucumber, skin and all. Put the shreds in a paper towel and squeeze out the juice to make it as dry as possible.
Put the cream cheese in a bowl and beat it with a wooden spoon until smooth. Add the cucumber and scallion, and mix to combine. Tint with a drop or two of the food coloring to get a pale green hue.
Cut the crusts off whole wheat sandwich bread and spread with the filling. Cover with another slice of bread and slice the sandwiches into triangles.
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