Serves: 4
Total Calories: 610
Drain cucumbers in sieve, pressing against sides to remove most of moisture. In small bowl, mix cucumbers, green onions, almonds, salt, and pepper to taste with mayonnaise to make a smooth mixture. Spread 8 slices of bread thinly with butter (this will keep bread dry) and place lettuce leaves on 4 slices. Spread remaining 4 slices with cucumber mixture press a lettuce-topped bread slice to each cucumber-spread bread slice. Serve immediately.
Note: If finger sandwiches are desired, leave out lettuce leaf and cut appropriately.
This Cucumber Sandwiches recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.
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