Looking for an easy picnic, tiffin, or party recipe which is easy to make and no fuss, then you need to try these vegetable cream cheese sandwiches. These are cold sandwiches which are full of vegetables and so creamy! I literally add all the veggies I have for this. How I make these sandwiches different is by adding mustard and herbs to the cream cheese filling and spreading spicy sauce on the bread. This adds a burst of flavor to the sandwich which makes it too yummy! You can make them beforehand and keep them easily. These are perfect for summer picnics to cool you down.

Happy Cooking!

Servings: 5-6 sandwiches

Prep Time: 15 mins

Assembly Time: 10 mins

Cooling Time: 1 hour

Total Time: 1-1.5 hours

Ingredients: 

Filling:

• 8 oz Cream cheese softened

• 1 tsp Garlic powder

• 1 tsp oregano 

• 1/2- 3/4 tbsp Mustard

• 1/2 tsp Salt

• Greens of 1 scallion , chopped

• 3 tbsp chopped Cucumber

• 1/4th of a Bell Pepper, chopped

• 3 tbsp chopped grated Carrots

• 3-4 tbsp Corn kernels 

• 1/2-1 Jalapeño chopped

Assembly:

• 10-12 slices of soft bread- wheat or white

• 1/4 cup sriracha or spicy sauce of your choice

Directions:

1. In a mixing bowl add cream cheese, mustard, garlic powder, chives, oregano, and salt and mix together till combined.

2. Add all the vegetables and mix till it's evenly distributed. The filling is ready, keep it aside.

3. Cut the edges of the slices of bread.

4. Spread a thin layer of sriracha on all the slices of bread.

5. Top and spread the filling on half the slices of bread. Then sandwich them close with the other half of the slices.

6. Once the sandwiches are ready, cover and wrap them with a damp thin towel and keep them in a fridge for 1-2 hours to cool them. The wet towel helps keep it moist and not dry out.

7. They are ready to serve!

Notes/Tips:

• If you're making it for kids who are very picky, maybe reduce the mustard by half.

• Whatever vegetables you add- chop them small.

• Make sure the vegetables are fine to consume raw. For eg- if you add potatoes, boil them beforehand or for mushrooms, you need to cook them before.

• You can make the sandwich a day before and keep it in the fridge. Cover and wrap them with a damp thin towel to keep them moist and not dry out. After that, wrap with cling wrap so it stays moist overnight.