Cucumber Sandwiches
A timeless, classic sandwich that's a refreshingly light and tasty treat. Perfect for afternoon tea or anytime you're craving something refreshing.
Equipment
- mixer with whisk attachment
Ingredients
- 16 slices white bread, about 1 loaf
- 1 cucumber, peeled and thinly sliced
- 1 tsp salt
- 8 oz cream cheese, softened
- ¼ cup mayonnaise
- 1 tsp dried dill
- 3 tbsp fresh chives, chopped
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
Instructions
- Place softened cream cheese, mayonnaise, dried dill, chives, lemon juice, garlic powder, salt and pepper in a mixing bowl.
- Whisk together until combined and mixture is smooth and fluffy, about 3-4 minutes.
- Cover and refrigerate until ready to use.
- Peel and thinly slice cucumber. Place slices in a colander and salt generously. Let cucumber sit for about 10 minutes and then press out as much of the liquid as you can.
- Place cucumber slices on paper towels and blot off any moisture.
- Spread a thin layer of the herbed cream cheese onto a slice of bread.
- Top with a layer of cucumber slices.
- Spread a thin layer of the herbed cream cheese onto another slice of bread.
- Place on top of cucumber slices.
- Use a serrated knife to trim off the crust.
- Cut each sandwich in half diagonally or into three or four thin finger sized strips.
- Serve immediately.
Notes
Herbed cream cheese and cucumber slices can be prepped ahead and stored in airtight containers overnight. Wait until you are ready to serve before assembling sandwiches to avoid the bread from drying out.