Description
No one thinks to make a cucumber sandwich just for snacking. But friend, now you will. Soft bread, creamy, bright and tangy cream cheese spread, plus crunchy cucumbers. Don’t save these for something fancy. They’re a fresh and delicious bite for any occasion.
Ingredients
- 6 Mini/Persian Cucumbers, sliced thinly (2 English cucumbers could be substituted.)
- 12 slices of White Bread (Not thick-sliced, just regular white bread.)
- 1 (8 oz.) block Cream Cheese, softened to room temperature
- 1 Tablespoon Dried Dill Weed
- 2 teaspoons Dried Chives
- Salt and Pepper, to taste
- Optional: zest one lemon (I call this optional because it isn’t traditional, but the bright zing it brings to the cream cheese spread is so delicious.)
Instructions
- Wash, pat dry, and then slice the cucumbers. Set them aside. I like to slice them in half lengthwise and then cut them into thin, half-moon slices. It’s just personal preference. I like being able to take a bite that breaks away cleanly without a big slice of cucumber pulling out.
- Mix up the cream cheese spread. Put everything except the bread and cucumbers into a medium mixing bowl and beat them together until the spread is smooth and creamy.
- Lay out the bread slices in an assembly-line fashion on your counter or table.
- Spread the cream cheese mixture generously onto all twelve slices. Use the whole batch. This seals moisture away from the bread and gives excellent flavor, so don’t skimp.
- Arrange cucumber slices on six of the prepared bread slices. I usually try to do at least a double layer of cucumber on each of the slices.
- Use the six slices without cucumber to cover your cucumber sandwiches. Press down gently to let the cream cheese meld everything together.
- Cut the sandwiches into quarters. You can trim the crusts or not, as is your preference. I generally do trim them, especially if serving them at a brunch or gathering. I remove the crusts and then cut the sandwich in half. Then I slice each half in half diagonally.
Notes
Once measured, pour the dried herbs into your hand. Crush and rub them between the palms of your hands to release the plant oils that hold all the flavor. (Do this over the bowl, of course.) You’ll immediately notice the aroma of the herbs you’re using, and the flavor in your recipes will be more pronounced.
Can Cucumber Sandwiches Be Made Ahead?
Yes. Make them up to 24 hours in advance and store them in an airtight container in the refrigerator. The cream cheese spread will keep the bread from absorbing any moisture from the cucumbers.
You can also prepare the cream cheese spread up to three days ahead and store it in the fridge. The flavors get even better as it sits. You will want to bring it back to room temperature before trying to spread it on the bread slices, though.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizers, Sandwiches
- Method: Cold Prep
- Cuisine: American