Vegetarian Mini Sandwiches
Delight your taste buds with these colorful, flavorful Vegetarian Mini Sandwiches that are perfect for light snacking, tea parties, or an elegant appetizer spread. Built on slices of wholesome whole-grain bread, these bite-sized sandwiches feature a creamy dill-infused cream cheese spread paired with fresh cucumber, crunchy red bell pepper, crisp carrot, and delicate butter lettuce. With no cooking required and ready in just 20 minutes, this recipe is a dream for stress-free entertaining or quick meal prep. Each vibrant mini sandwich packs a perfect balance of textures and flavors, making them both visually stunning and utterly delicious. Serve them fresh and watch these vegetarian delights be the star of your table!
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Recipe Information
Ingredients
- 8 slices Whole grain bread
- 100 grams Cream cheese
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 small Carrot
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh dill
- 4 leaves Butter lettuce
Instructions
Start by washing the cucumber, red bell pepper, and carrot under cold water.
Peel and cut the cucumber into thin slices.
Remove the seeds and core from the red bell pepper, then slice it into thin strips.
Peel the carrot and slice it into thin strips or grate it, based on your preference.
In a small bowl, combine the cream cheese, salt, black pepper, and finely chopped fresh dill. Mix until well blended.
Lay out the bread slices on a flat surface. Spread the cream cheese mixture evenly over each slice of bread.
Layer two slices of cucumber on four of the bread slices. Then add red bell pepper strips and carrot strips over the cucumber.
Top the vegetables with a leaf of butter lettuce on each of the same four bread slices.
Close each sandwich by covering the vegetable-topped slices with the remaining bread slices, cream cheese side down.
Using a sharp knife, carefully cut each sandwich into four equal triangles to create mini sandwiches.
Arrange the mini sandwiches on a serving platter and serve immediately.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1884 mg | 82% | |
| Total Carbohydrate | 131.5 g | 48% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 29.1 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1443 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
