Saint André, Cucumber, Shrimp & Dill Mini Sandwiches

In the heat of summer, keeping meals light but satisfying is ideal but not always easy. The key is to use fresh and flavorful ingredients and be sure that one element is a mouth-filling sensation that borders on indulgence. A great artisan cheese will take care of the latter, and what can be more fresh and full of flavor than seasonal items from the road-side vegetable stand, farmers’ market or your very own garden. Saint André, Cucumber, Shrimp & Dill Mini Sandwiches meets the mark on all accounts!

24 thin slices English cucumber, or young garden cucumbers
14 oz. Saint André Cheese, at room temperature
2 Tbsp. minced fresh dill
1/2 lb. cooked extra-large shrimp, cleaned, shelled, tail-off
12 slices home-style white bread

1. Drain cucumbers on paper towels and pat dry.
2. Remove rind from the cheese. In a small bowl, mix cheese with dill until thoroughly combined.
3. Cut shrimp in half lengthwise.
4. Spread cheese mixture onto one side of each slice of bread. Top 6 slices of bread each with 4 cucumber slices and 6 or 7 shrimp halves. Top with other slice of bread, cheese side down. Trim off crust. Cut each sandwich into 4 pieces. Garnish with cucumber and dill if desired. Makes 24 pieces.

TIP: Making mini sandwiches is much easier when the bread is firm, because it facilitates a cleaner cut for the small, finger-size quarters. To help firm the bread, freeze it for about 10-15 minutes before preparing the sandwiches. If you’re making the sandwiches ahead, store them in an airtight container, between sheets of wax or parchment paper, in the refrigerator for up to several hours.

WINE PAIRING: Pair with a Chardonnay such as Baileyana Chardonnay 2007 or
Gewürztraminer like Furst Gewürztraminer 2009

Recipe courtesy of Ile de France Cheese


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