Must-Try Cucumber Sandwich Recipe
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
16 finger sandwiches
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Calories
73 kcal
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Cuisine
Mediterranean, British
Must-Try Cucumber Sandwich Recipe
Description
The recipe starts with a creamy labneh base blended with finely chopped parsley, dill, and basil, seasoned with kosher salt and a drizzle of extra virgin olive oil. This spread provides a tangy and herby foundation. Thin slices of English cucumber, chosen for its thin skin and mild flavor, are layered evenly on half the bread slices. Overlapping the slices ensures full coverage without thickness that can lead to sogginess.
The bread is soft with the crust removed for tender bites, and the sandwiches are assembled and pressed gently to hold together. Cutting into quarters creates small, manageable servings. Fresh dill used as garnish adds a hint of brightness.
To prevent sogginess, cucumbers can be lightly salted and drained before assembly. These sandwiches suit light gatherings or tea time, offering a crisp, fresh contrast to heavier dishes.
The recipe serves about eight people with four sandwiches each, and leftovers should be refrigerated promptly to maintain freshness.
Ingredients
- 1 cup labneh homemade or store-bought
- 3 tablespoons parsley finely chopped
- 3 tablespoons dill finely chopped
- 3 tablespoons basil chopped
- kosher salt
- extra virgin olive oil
- ½ cucumber thinly sliced, English variety
- 8 lices bread crust removed, soft
Instructions
- In a small mixing bowl, combine the labneh, chopped fresh herbs, and a dash of kosher salt. Add a drizzle of extra virgin olive oil. Mix well.
- Arrange the bread slices on a large cutting board and spread one side of each slice with a generous spoonful of labneh.
- Arrange the cucumber slices on half of the bread slices, overlapping the cucumbers so they will fit well. Top with the other slice of bread (you should have 4 cucumber sandwiches at this point).
- Pressing down gently, cut each cucumber sandwich into quarters (triangles or rectangles will work as well).
- Arrange the sandwiches on a plate and serve with a garnish of dill. (If you have any cucumber slices left, you can arrange them on the plate as well). Enjoy!
Notes
- Use English cucumbers for their thin skin and mild flavor; peel regular cucumbers to reduce wateriness.
- To avoid soggy sandwiches, salt cucumber slices and let them rest to draw out moisture before drying and layering.
- This recipe serves up to 8 people with 4 small sandwiches per person; scale quantities as needed.
- Store leftovers wrapped tightly in the fridge and consume within a day; labneh spread keeps up to 4 days refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16finger sandwiches
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 2.6g | 5% |
| Fat | 3.9g | 6% |
| Saturated Fat | 0.6g | 3% |
| Monounsaturated Fat | 2.6g | 13% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 0.6mg | 0% |
| Sodium | 64.9mg | 3% |
| Potassium | 51.9mg | 1% |
| Fiber | 0.4g | 2% |
| Vitamin A | 99.2IU | 2% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 43.6mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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