Description
This Cucumber Sandwich is a light, elegant classic perfect for afternoon tea, brunch, or warm-weather snacking. With thin cucumber slices layered between soft bread and a herbed cream cheese spread, these dainty sandwiches are crisp, creamy, and delightfully refreshing.
Ingredients
For the Sandwiches:
- 1 English cucumber, thinly sliced
- 8 slices soft white or whole wheat sandwich bread (crusts trimmed)
- 6 oz cream cheese, softened
- 1 tbsp fresh dill or chives, finely chopped
- 1 tsp lemon juice
- Salt and pepper, to taste
Optional Additions:
- 1 tbsp mayonnaise or sour cream (for a silkier spread)
- Thinly sliced radishes or arugula leaves for extra crunch
- Flavored cream cheese (garlic herb or garden vegetable)
Instructions
- Prepare cucumbers: Slice cucumber thinly. Lay out on a paper towel, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Pat dry.
- Make the spread: In a small bowl, mix cream cheese, lemon juice, herbs, salt, and pepper until smooth. Add mayo or sour cream if using.
- Assemble: Spread cream cheese mixture evenly on each slice of bread. Layer cucumber slices over half the slices, slightly overlapping. Top with remaining bread.
- Finish: Press sandwiches gently together. Trim off crusts and cut into halves, quarters, or triangles. Serve immediately or chill briefly before serving.
Notes
- Patting cucumbers dry prevents soggy bread.
- Best served fresh but can be made a few hours ahead if stored properly.
- Use a sharp knife for clean, neat sandwich edges.
- For vegan sandwiches, use plant-based cream cheese and bread.
