Roast Beef and Blue Cheese Cucumber Boats

If you can find a blue cheese spread, you can skip the cream cheese

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the boats: Cut the cucumbers in half lengthwise. Use a metal spoon to scrape out the wet center seeds to create a hollowed-out ditch.

Step 2

Dry the boats: Place the cucumbers upside down on a paper towel for 5 to 10 minutes to drain off excess moisture. This keeps the filling thick and creamy.

Step 3

Mix the savory base: In a small bowl, stir together the softened cream cheese, heavy whipping cream, onion powder, garlic powder, salt, and black pepper until smooth

Step 4

Fold in the blue cheese: Add 3 tablespoons of the blue cheese crumbles directly into the cream cheese mixture and stir gently to combine.

Step 5

Fill the boats: Spoon the seasoned blue cheese spread evenly into the bottom of the cucumber boats.

Step 6

Layer the roast beef: Take your Buddig roast beef slices (layer 3 or 4 together so it's nice and hearty), roll them up, and press them firmly down into the blue cheese spread.

Step 7

Garnish and serve: Sprinkle the remaining 1 tablespoon of blue cheese crumbles over the top for extra flavor. Slice into rounds or serve whole as a cold, savory sandwich.