These cucumber sandwiches are refreshing and light snack sandwiches shaped like shamrocks. It's a perfect snack for kids and adults for St. Patrick's day and any other time.
Mix the softened cream cheese, shredded Monterrey Jack cheese, pressed garlic, and salt. Mix well until evenly incorporated.
Split the English muffins in half and cut out 3 little triangles on the sides to make shamrocks in each muffin half. Don't get too close to the center or the "shamrock leaves" will break off too easy.
Carefully spread the cheese mixture over each piece of bread, covering the entire top evenly.
Place 3 cucumbers on each shamrock, 1 per "leaf."
Use the green pepper slice as a stem. Place a parsley leaf on top of the sandwich.
Notes
Gluten free option: You can easily make these cucumber sandwiches gluten free! There are gluten free English muffins on the market but if you don't like it or can't find it, use your favorite gluten free bread! Remaining ingredients should be already gluten free but as always, check the packaging to confirm.
Add herbs: I love to add herbs to the cream cheese spread! If you like herbs as well, add some minced fresh dill weed, parsley, and/or chives.
Prevent from getting soggy: Make sure to coat the bread evenly with the cream cheese spread. Don’t salt the cucumber ahead of time. You can also toast the bread first to give it extra crunch. Make the sandwiches right before serving.