Cucumber Sandwiches
User Reviews
4.8
Cucumber Sandwiches
Description
The recipe starts by removing crusts from white or whole wheat sandwich bread to create soft, uniform slices. A blend of cream cheese, mayonnaise, fresh dill, chives, lemon juice, salt, and pepper forms a flavorful, creamy spread that enhances the mild cucumber slices layered on top. The filling is spread on both bread surfaces to secure the cucumbers and prevent the sandwiches from falling apart.
The thin cucumber slices contribute a crisp, cool texture and subtle vegetal flavor, contrasting with the rich and tangy spread. The fresh herbs add brightness and a mild onion note. Sandwiches are cut into quarters or triangles, making them convenient finger foods.
These sandwiches suit light lunches, afternoon tea, or party platters. Preparing the cream cheese mixture ahead of time speeds assembly. Fresh herbs and carefully sliced cucumbers improve the overall freshness and texture. Serving immediately maintains the bread and cucumber crispness.
Leftover sandwiches should be wrapped tightly and refrigerated for up to two days to retain freshness. Freezing is not recommended due to cucumbers' high water content, which would lead to sogginess upon thawing.
Ingredients
- 12 lices bread white or whole wheat
- 8 ounces cream cheese softened to room temperature
- ¼ cup mayonnaise
- 1 tablespoon dill finely chopped, fresh
- 2 teaspoons chive finely chopped, fresh
- 1 teaspoon lemon juice freshly squeezed
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 English cucumber thinly sliced, use a mandoline if needed
Instructions
- Prep the bread: Remove the crusts from the bread slices and set aside.
- Make the cream cheese mixture: In a bowl add the cream cheese, mayonnaise, dill, chives, lemon juice, salt and pepper. Mix everything well using a hand mixer or a spatula.
- Assemble the sandwiches: Spread bread slices with cream cheese mixture. Top half of the bread slices with cucumber slices. Sprinkle with more salt and pepper and some more fresh dill. Top with remaining bread slices. Cut each sandwich into quarters or triangles.
- Serve immediately.
Notes
- Prepare the cream cheese mixture in advance to speed up sandwich assembly.
- Spread the mixture on both slices of bread to hold cucumbers in place and keep sandwiches intact.
- Substitute chives with yellow onion for a stronger onion flavor if desired.
- Use square sandwich bread for even shapes when removing crusts and cutting.
- Wrap leftovers tightly and refrigerate for up to 2 days; do not freeze to avoid soggy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Serving | 1tiny sandwich | |
| Calories | 79kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 124mg | 5% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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