Cucumber Pinwheel Sandwiches

1 medium cucumber, unpeeled
1 package (3 ounces) cream cheese
1 ounce bleu cheese, crumbled
1 tablespoon milk
1/4 teaspoon dried whole dill weed
1 lb loaf unsliced bread
2 tablespoons butter, softened
1 small cucumber

Shred cucumber; pat shredded cucumber between paper towels to remove excess moisture. Combine cucumber, cream cheese, blue cheese, milk, dill weed, mixing well. Trim crust from loaf of bread. Slice bread horizontally into 6 slices. Roll each slice with a rolling pin. Spread one side of each slice with 1 teaspoon butter; spread cucumber filling evenly over butter. Roll up tightly, jellyroll fashion. Wrap in plastic wrap; chill at least 8 hours. When ready to serve, cut chilled rolls into 1/2 inch slices. Insert a cucumber wedge on top center of each sandwich.

Yield: 3 dozen

Return To:

Cajun Country -- New Iberia, Louisiana