Cucumber Sandwich
User Reviews
5
Cucumber Sandwich
Description
The Cucumber Sandwich combines softened cream cheese and mayonnaise blended with green onion and fresh dill to create a smooth, flavorful spread. Thin cucumber slices, lightly salted and dried to reduce moisture, provide a crisp contrast. The sandwiches are carefully assembled with the spread serving as a moisture barrier against the bread, preventing sogginess. After trimming the crusts, the sandwiches are cut into small pieces for a delicate, elegant presentation.
The flavor is mild and fresh, with herbal dill notes complementing the cucumber's subtle vegetal taste. The creamy texture contrasts with the crunchy cucumber slices. This sandwich works well as a light meal or a refined accompaniment to tea. It’s straightforward to prepare and serve immediately or chilled briefly.
For best results, salting and draining the cucumbers before assembly reduces sogginess, and using a generous layer of the cream cheese mixture creates a protective barrier. Cutting off the crusts gives a neat and classic appearance. The recipe encourages using English cucumbers for their thinner skin and fewer seeds but adjusts for peel removal if using regular cucumbers.
Ingredients
- 2 cucumber or 3 regular cucumbers, English
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise Best Foods brand
- 2 tablespoons green onion (or chives) finely chopped
- 2 teaspoons dill or to taste, chopped, fresh
- 12 lices buttermilk bread
- salt to taste
- black pepper to taste
Instructions
- Slice English cucumbers into thin slices. If you are using a thicker skinned cucumber, peel cucumbers first before slicing.
- In a small bowl, combine softened cream cheese, mayonnaise, chopped green onion, and fresh dill. Stir until smooth and well combined.
- Lay out bread slices and spread about 2 tablespoons of the cream cheese mixture on each slice, or to taste.
- Layer cucumber slices on half of the slices and sprinkle with a little salt and pepper.
- Place the remaining slices of bread over the top of the cucumber slices. Press the sandwich together gently and use a sharp, serrated knife to cut off the crusts.Cut each sandwich diagonally into 4 triangles or 3-4 rectangular "fingers" (whichever you prefer).
- Serve immediately or cover and refrigerate until ready to serve.
Notes
- Lightly salting and draining cucumber slices reduces excess moisture and prevents soggy sandwiches.
- Pat the cucumbers dry with a damp paper towel after draining for crispness without extra water.
- Apply a thick layer of the cream cheese mixture to form a moisture barrier that keeps bread from getting soggy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6sandwiches
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 243mg | 10% |
| Potassium | 265mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 648IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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