You have no idea how excited I was when I came up with the idea for how to make these scrumptious cucumber sandwiches low carb! Normally, a person would purchase a container of french bread dough, stuff it into a shaped bread tube, bake it, then slice it. Lots of work — and tons of carbs. I substitute little pieces cut from low carb tortillas. The taste and texture are much the same, but for those following a low carb lifestyle, they are guilt free!
- small cucumber
- low carb tortillas
- dill weed
- cherry tomatoes (optional — for garnish)
- 8 oz. cream cheese
- 1 pkg. Good Seasons Italian dressing mix (dry)
- 1 or 2 packets of Splenda (to taste)
- 3 tbsp. sour cream
Mix the filling ingredients together so that they have time to marry. (Yes, they are of legal age.) Thinly slice your cucumber in whatever manner you choose. I’m using my slicer dicer. Halve the cherry tomatoes (or if you have cherubs, as I do here, quarter them lengthwise). Cut cute little scalloped round shapes out with a cookie cutter and spread the filling mixture on. (If you are cookie cutter deprived, instead slice the tortillas into 1 1/2 inch squares. Works just fine.)
This is important: If you use just one layer of tortilla and filling, the result is floppy. Not good. So, you spread your filling on one tortilla round, plop another one on top, then put a second layer of filling. Then it’s stable. Brilliant, even if I do say so myself!
Top it with the thinly sliced cucumber (one or two slices — your call). Place one or two of your tomato pieces on top. Then, sprinkle dill weed over the whole batch. Don’t put them on your platter first and then sprinkle. Too messy. Make the mess on your cutting board, then transfer. You can garnish the platter with more sprigs of dill and more tomatoes. (For those eagle-eyed herb lovers out there, you can tell I’m cheating. I had fennel, but not dill, so I used the fennel in the center of my little platter. Worked just fine. So there!)