Description
Cucumber sandwiches are light and refreshing finger sandwiches with crunchy cucumber slices in between bread slathered in herbed cream cheese.
Ingredients
Units
Scale
- 1 bread loaf (about 18 slices white bread), crusts removed
- 1 English cucumber, thinly sliced
- 8 oz. cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh dill, chopped
- Salt and pepper, to taste
Instructions
- Make the spread by combining the cream cheese, mayonnaise, garlic powder and dill in a mixing bowl. Mix well and season with salt and pepper to taste. Do a taste test and adjust seasonings as needed.
- Spread about 1 tablespoon of the cream cheese mixture on one side of each slice of bread.
- Layer 6 cucumber slices over half of the bread slices and top with freshly cracked black pepper and more fresh dill, if desired.
- Top with remaining bread slices then cut each sandwich into 4 squares or triangles.
Notes
-
Bread – Look for white bread on the thinner side so you have an even bread-to-filling ratio.
-
Cucumbers – English cucumbers are the best cucumbers for these sandwiches because they are seedless and have less water content.
-
Slicing – Cucumber sandwiches are meant to be dainty tea sandwiches, so you’ll want to slice your cucumbers very thin, about 1/8″ thick.
-
Spreading – Spread the cream cheese from end to end to act as a moisture barrier.
-
Cutting the sandwiches – Use a sharp knife so you get clean and crisp edges. Press down gently and make a gentle sawing cut.
-
Substitute dill – Try other fresh herbs like parsley or chives, or do a mix of fresh herbs. You can also try using one (0.7 oz.) packet of dry Italian salad dressing mix.
-
Add some zest – Drizzle a tablespoon of lemon juice in the spread for a bright, tangy flavor.
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 15 mins