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Open-Faced Tomato Sandwiches with Creamy Cucumber Spread

Beat the summer heat with these cool, refreshing sandwiches. Late summer is the best time for tomatoes at the Farmers’ Market. Find more Farmers' Market inspired recipes in our Farmers' Market Cookbook

6 Servings


1 8oz. package of cream cheese, softened

2 cucumbers, seeds removed, diced

¼ cup finely chopped red onion

2 ½ teaspoons fresh dill, chopped

2 ½ teaspoons fresh mint, chopped

2 tsp. fresh lemon juice

1 tsp. white wine vinegar

1 tsp. kosher salt

½ tsp. black pepper

6 thick slices of bread, toasted

1 ½ lb. assorted fresh tomatoes (about 3 large), cut into ½ inch-thick slices

2 Tbsps. extra virgin olive oil

Chives, thinly sliced, for garnish


1. In a medium bowl, mix together cream cheese, cucumber, red onion, dill, mint, lemon juice, vinegar, salt, and pepper. 

2. Spread ¼ cup of the cucumber mixture onto each slice of toasted bread. Top each with 2-3 tomato slices and drizzle with 1 tsp. olive oil. Top with chives, salt, and pepper. Serve immediately. 

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