Creamy Vegetable Sandwiches

• 1 medium cucumber 
• 1 medium-size red bell pepper
• 3 carrots 
• 3 garlic cloves
• 1/2 cup sliced green onions
• 2 tablespoons minced fresh parsley
• 2 (8-ounce) packages cream cheese, softened
• 2 tablespoons mayonnaise
• 1/2 teaspoon salt
• 16 thin rye bread slices

Peel and seed cucumber; dice cucumber and bell pepper. Grate carrots, and mince garlic.

Combine cucumber, bell pepper, carrot, garlic, green onions, and next 4 ingredients in a large bowl, stirring until well blended. Spread mixture on half of rye bread slices, and top with remaining slices. Cut vegetable sandwiches in half diagonally.

Serves 8.

VERDICT:  The recipe header said you could store the filling in the refrigerator for up to 3 days, but mine got watery almost immediately.  In addition, it's kind of a pale imitation of garden vegetable cream cheese on a pumpernickel bagel.  Toss.