Borage/Cucumber , Benedictine and Bacon Sandwiches

If you can't find these tiny Borage flowers (they taste like cucumber) in your market, regular cucumber slices will work great! This is a light and delicious sandwich. Benedictine is a wonderful spread, or add a little sour cream for a great dip!

Borage/Cucumber , Benedictine and Bacon Sandwiches
Borage/Cucumber , Benedictine and Bacon Sandwiches

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 8

    strips bacon

  • 1

    large cucumber, peeled and seeded

  • 8

    ounces cream cheese, softened

  • 1 1/2

    tablespoons mayonnaise

  • 1 1/2

    tablespoons finely chopped red onion

  • Kosher salt and freshly ground black pepper

  • 8

    slices country wheat bread

  • 2

    cups fresh borage petals or microgreens or baby arugula

Directions

Directions Working in batches if necessary, cook the bacon in a large skillet over medium heat until crispy, about 10 minutes. Drain on paper towels. While the bacon is cooking, grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in cheesecloth and squeeze to remove as much liquid as possible. Combine the cream cheese and mayonnaise in a stand mixer fitted with a paddle attachment and mix until smooth, about 1 minute. Add the cucumber and red onion and mix until combined, about 30 seconds. Season with salt and pepper. Cover and refrigerate for 1 hour. To assemble the sandwiches, divide the cream cheese mixture evenly between 4 slices of bread. Break the strips of bacon in half and top each sandwich with 4 halves. Sprinkle the borage petals over the top, then cover with the remaining four slices of bread and press down firmly. Cut away the crusts. Slice the sandwiches diagonally in half and then diagonally again, to make triangles. Serve.

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