Description
Cucumber sandwiches are a timeless, refreshing snack or appetizer, featuring thinly sliced cucumbers layered between soft bread with a creamy herb spread. Perfect for tea time, summer gatherings, or light lunches.
Ingredients
- 1 English cucumber, thinly sliced
- 8 slices soft white or whole wheat sandwich bread
- 4 oz cream cheese (or dairy-free alternative), softened
- 1 tbsp chopped fresh dill or chives (optional)
- 1/4 tsp salt
- 1/8 tsp black pepper
- Optional: 1 tsp lemon juice, pinch of garlic powder or onion powder
Instructions
- Peel the cucumber if desired. Slice very thinly and pat dry with paper towels to remove excess moisture.
- In a bowl, mix softened cream cheese with herbs, salt, pepper, and any optional seasonings (like lemon juice or garlic powder).
- Spread the cream cheese mixture evenly over one side of each slice of bread.
- Layer cucumber slices on half the bread slices, slightly overlapping them.
- Top with remaining bread slices, cream cheese side down. Press gently.
- Trim crusts off for a traditional presentation.
- Cut sandwiches into halves, quarters, or triangles. Serve immediately or chill for 15–20 minutes before serving.
Notes
Use English cucumbers for fewer seeds and better texture.Dry cucumbers well to prevent sogginess.Customize with herbs like basil or parsley, or a spicy kick using horseradish or cayenne.Vegan? Use plant-based cream cheese and dairy-free bread.Store with paper towels to absorb moisture if making ahead.
Nutrition
- Serving Size: 1 finger sandwich
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
