Cucumber Sandwiches
Easy cucumber sandwiches you can make in 15 mins with herbed cream cheese and crisp cucumbers. Perfect for tea parties, brunch, or lunches.
Equipment
- Knife or Mandolin
- Cutting Board
- Mixing Bowl
- Spoon or Spatula
- Paper Towels
Ingredients
- Soft Sandwich Bread8 slices
- Large Cucumber(English, Lebanese or Persian)½ pc
- Cream Cheese(softened)½ cup
- Unsalted Butter(softened)2 tbsp
- Lettuce(loosely packed)1½ cups
- Fresh Dill(finely chopped)1 tbsp
- Fresh Chives(finely chopped)1 tbsp
- Lemon Juice(optional)2 tsp
- Salt(divided)½ tsp
- Black Pepper⅛ tsp
Instructions
- Slice the cucumber into very thin rounds, about ⅛ inch thick. Lay the slices on paper towels, sprinkle lightly with ¼ tsp salt, and let rest for 10 minutes to draw out excess moisture. Gently blot dry with clean paper towels.
- In a bowl, mix the cream cheese, soft butter, dill, chives, lemon juice, ¼ tsp salt, and black pepper until completely smooth and spreadable.
- Spread the herbed cream cheese evenly over all 8 slices of bread.
- Arrange the cucumber slices in a slightly overlapping layer over 4 slices of bread. Then layer the lettuce evenly on top of the cucumbers.
- Top with the remaining 4 bread slices, cream-cheese side down. Press gently so the filling sticks without squeezing it out.
- Trim the crusts if desired, then cut the sandwiches in a way that suits how you’re serving them. For classic halves, tea sandwiches, finger cuts, or decorative shapes, see the cutting ideas earlier in the post.
Notes
- Keep the crusts on for everyday lunches. The crusts help the sandwiches hold their shape better, especially when packing them in containers. They taste just as good and make the sandwiches more substantial.
- Salt the cucumbers. This step draws out moisture and prevents soggy bread. Don't skip it – even a short 10 minutes rest is enough to do the job.
- Use softened cream cheese and butter. If they're too cold, they won't mix smoothly and will tear the bread when you spread. Room temperature is essential.
- Make them close to serving time. These taste best within 1-3 hours of assembly. Longer than that and the bread starts to soften, even with proper prep.
Nutrition Information
Serving Size: 185 g
| PER SERVING | AVG. QTY* | %DV** |
|---|---|---|
| Calories | 305 kcal | 15% |
| Protein | 8.4 g | 17% |
| Fat | 19.1 g | 29% |
| Saturated | 11 g | 55% |
| Unsaturated | 7.6 g | 19% |
| Trans | 0.5 g | |
| Carbohydrate | 27.4 g | 9% |
| Dietary Fiber | 2.2 g | 9% |
| Sugars | 4 g | 4% |
| Sodium | 395 mg | 17% |
| Cholesterol | 58 mg | 19% |
* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.
** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.
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