Cucumber Sandwiches
Delicate and flavorful, these cucumber sandwiches are perfect for tea time and casual gatherings.
Ingredients
For the Spread
- ¾ cup cream cheese (whipped) Ensure it's at room temperature for easier mixing.
- ¼ cup sour cream (or mayonnaise) Can substitute with mayonnaise based on preference.
- 2 tablespoons dill (finely chopped) Can substitute with parsley, chives, or basil for variations.
- Kosher salt Kosher salt Use a pinch to taste.
For the Sandwiches
- ½ whole English cucumber (thinly sliced) Layer cucumber slices evenly on the spread.
- 8 slices sandwich bread Crusts removed, can use whole grain or gluten-free as alternatives.
Instructions
Preparation
- In a mixing bowl, combine the whipped cream cheese, sour cream (or mayo), chopped dill, and a pinch of kosher salt. Mix until smooth and fully blended.
- Using a small spatula or butter knife, spread the mixture evenly over one side of each bread slice.
- Layer cucumber slices on half of the bread, slightly overlapping them for optimal coverage.
Assembly
- Place the remaining slices of bread on top, spread side down, and gently press to seal the sandwiches.
- Using a serrated knife, trim off the crusts, then cut each sandwich into quarters—rectangles or triangles.
- Arrange the sandwiches on a serving dish and garnish with a sprinkle of dill or a few extra cucumber slices on top.
Notes
Keep leftovers in an airtight container in the refrigerator for up to two days. For freshness, consider storing the spread and bread separately until ready to serve.