Veggie Cream Cheese Sandwich
chopped assorted vegetables, such as English cucumber, peeled carrot, bell pepper, watercress, baby spinach and red onion
softened cream cheese
Salt and pepper
white or wheat bread
Put some of the vegetables in a food processor and partially process them. Alternate adding more vegetables/herbs and processing the vegetables so that the food processor doesn’t get jammed.
When the vegetables (and, optionally, adding garlic and herbs) are finely diced, mix them with the cream cheese in a bowl.
Add salt and pepper to taste.
For every two slices of bread, spread about 1.5 tablespoons of veggie cream cheese on one slice.
Put the slices together, cut off the crusts and slice the sandwich diagonally two times to create four triangle finger sandwiches.