These Veggie Cream Cheese Sandwiches are made with softened cream cheese, veggies, spices and herbs. A perfect make ahead cold sandwich which can be enjoyed for school lunches, after school snack, picnics and party’s.
Some of our favorite sandwich recipes – Bombay Grilled Sandwich, Masala Chickpea Sandwich, Paneer Sandwich and Samosa Grilled Cheese Sandwich.
These finger sandwiches can be easily adapted to any veggies, herbs and bread you have in your pantry. While these sandwiches can be enjoyed anytime of the day, they also make for a fancy tea sandwiches..
How to make Veggie Cream Cheese Finger Sandwiches:
Remove the cream cheese from the refrigerator and let it soften on the counter top for an hour. Add the softened cream cheese to a bowl and mix it.
In a skillet heat oil and add ⅓ rd cup onion, 2 garlic coves and a pinch of salt. Cook for 3-4 minutes, until onion slightly softens. Now add ½ teaspoon red chili flakes, ½ cup each red bell pepper and corn. Add ¼ teaspoon of salt and sauté the veggie till semi soft. Let the mixture cool completely.
Add this veggie mixture, ½ teaspoon oregano, 2 teaspoons finely chopped pickled jalapeno, 1 scallion, 2 tablespoons grated carrot, little black pepper, and 1 tablespoon of chopped coriander leaves to the softened cream cheese.
Mix everything, taste and adjust the salt.
Spread some of the filling on a slice of bread and sandwich with another bread piece. Remove the crust and cut them diagonally.
Serve them immediately or store them in the refrigerator (in a tightly sealed container) till ready to serve.
Tips & Notes
Soft white or wheat bread works great for these cold sandwiches.
You can also add the veggies with out sautéing, if doing so skip the onion and fresh garlic and add some garlic powder.
Add some Sriracha to the filling for a kick.
If adding watery veggies like cucumber and tomato- grate the cucumber and squeeze out the water and remove the seeds from the tomato. Also the sandwich needs to be consumed immediately.
Frequently Asked Questions:
Hung yogurt.
I used Philadelphia Original Cream Cheese, but any brand will work.
Veggie Cream Cheese Sandwich
Ingredients
- 5 oz cream cheese, softened
- 2 teaspoons oil
- ⅓ cup finely diced onion
- 2 garlic cloves, minced
- ½ cup red bell pepper, finely chopped
- ½ cup corn
- ½ teaspoon red chili flakes
- ½ teaspoon oregano
- 5-6 sliced pickled jalapeno, finely chopped
- 2 tabslepoon grated carrot
- 1 scallion, chopped
- ⅛ teaspoon black pepper
- 1 tablsepoon chopped coriander leaves
- salt to taste
Instructions
- Remove the cream cheese from the refrigerator and let it soften on the counter top for an hour. Add the softened cream cheese to a bowl and mix it.
- In a skillet heat oil and add ⅓ rd cup onion, 2 garlic coves and a pinch of salt. Cook for 3-4 minutes, until onion slightly softens. Now add ½ teaspoon red chili flakes, ½ cup each red bell pepper and corn. Add ¼ teaspoon of salt and sauté the veggie till semi soft. Let the mixture cool completely.
- Add this veggie mixture, ½ teaspoon oregano, 2 teaspoons finely chopped pickled jalapeno, 1 scallion, 2 tablespoons grated carrot, little black pepper and 1 tablespoon of chopped coriander leaves to the softened cream cheese.
- Mix everything, taste and adjust the salt.
- Spread some of the filling on a slice of bread and sandwich with another bread piece. Remove the crust and cut them diagonally.
- Serve them immediately or store them in the refrigerator (in a tightly sealed container) till ready to serve.
Notes
- Soft white or wheat bread works great for these cold sandwiches.
- You can also add the veggies with out sautéing, if doing so skip the onion and fresh garlic and add some garlic powder.
Sujatha. Y v
Yummy