Description
This cucumber sandwiches recipe is a refreshing and easy finger food perfect for tea parties, brunches, or light lunches. Made with soft white bread, thin cucumber slices, creamy dill spread, and classic seasoning, these sandwiches are a delicious appetizer or snack idea. Ideal for summer gatherings and baby showers, they’re quick to prepare and always elegant.
Ingredients
1 medium English cucumber
8 slices white sandwich bread
4 ounces cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon fresh dill, finely chopped
1 pinch salt
1 pinch ground black pepper
Instructions
1. Slice the cucumber thinly using a mandoline or sharp knife. If not using English cucumber, peel and deseed it first. Sprinkle with a bit of salt and place on a paper towel to release excess moisture for about 10 minutes.
2. In a small bowl, mix together the cream cheese, mayonnaise, fresh dill, salt, and pepper until smooth. Let the cream cheese soften beforehand for easier blending.
3. Spread the cream cheese mixture evenly over all slices of bread.
4. Layer the cucumber slices onto half of the bread slices. Top with the remaining bread.
5. Trim off the crusts carefully and cut each sandwich into four equal pieces, either squares or triangles.
6. Serve immediately or refrigerate in an airtight container lined with damp paper towels for up to 4 hours.
Notes
Keep cucumbers thin and uniform for the most refined texture.
Use room-temperature cream cheese for the smoothest spread.
Sandwiches are best served fresh but can be made a few hours ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (approx. 2 quarters)
- Calories: 180
- Sugar: 2g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg