Vegetable Cream Cheese Sandwiches The Ultimate Make Ahead Party Favorite
These vegetable cream cheese sandwiches deliver on every level. Packed with colorful vegetables, seasoned cream cheese, and a surprising kick
Servings: 5
Ingredients
- For the Filling:
- 8 oz cream cheese softened to room temperature
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 to 3/4 tablespoon mustard yellow or Dijon
- 1/2 teaspoon salt
- Green parts of 1 scallion green onion, chopped
- 3 tablespoons cucumber finely chopped
- 1/4 bell pepper any color, finely chopped
- 3 tablespoons carrots grated
- 3-4 tablespoons corn kernels fresh, canned drained, or frozen thawed
- 1/2 to 1 jalapeño finely chopped (seeds removed for less heat)
- For Assembly:
- 10-12 slices soft sandwich bread white or whole wheat
- 1/4 cup sriracha or hot sauce of your choice
Instructions
- Make the Cream Cheese Filling:
- Take cream cheese out of refrigerator 30-60 minutes before starting to soften to room temperature
- In a mixing bowl, combine softened cream cheese, mustard, garlic powder, chopped scallion greens, oregano, and salt
- Mix together thoroughly until smooth and well combined
- Taste and adjust seasoning if needed
- Add the Vegetables:
- Add chopped cucumber, chopped bell pepper, grated carrots, corn kernels, and chopped jalapeño to the cream cheese mixture
- Fold and mix until all vegetables are evenly distributed throughout the filling
- Set filling aside
- Prepare the Bread:
- Using a sharp serrated knife, cut the crusts off all bread slices
- Lay out all crustless bread slices on your work surface
- Spread a thin, even layer of sriracha on every slice of bread (both sides that will form the sandwiches)
- Assemble the Sandwiches:
- Take half of the bread slices and spread 3-4 tablespoons of the vegetable cream cheese filling on each slice
- Spread filling evenly to the edges
- Top each filled slice with another sriracha-spread slice to create complete sandwiches
- Press down gently to seal without squishing out the filling
- Chill Before Serving:
- Take a clean, thin kitchen towel and dampen it with water (wring out excess so it's moist but not dripping)
- Arrange assembled sandwiches on a plate or tray
- Cover completely with the damp towel
- Refrigerate for 1-2 hours to allow flavors to meld and filling to firm up
- Serve:
- Remove sandwiches from refrigerator and uncover
- Serve whole or cut into triangles, rectangles, or finger sandwich shapes
- Arrange on a serving platter and serve immediately
- Storage Tip: Best made 2-4 hours ahead. Can be kept refrigerated under a damp towel for up to 8 hours. Do not make the night before as vegetables will release moisture and make sandwiches soggy.