Cucumber Sandwiches
These Creamy Cucumber Sandwiches are perfect for parties and showers. They're super easy to make in advance and are the first thing to disappear from the table.
Servings: 12 servings
Ingredients
- 4 ounces cream cheese, whole softened to room temp
- 2 tablespoons dill, fresh, chopped
- zest and juice of 1/2 of a lemon
- Salted butter, softened for spreading on bread slices
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 slices bread, hearty white or wheat
- ½ of an English cucumber, thinly sliced and patted dry with paper towels
Instructions
- In a small bowl, combine cream cheese, fresh dill, lemon zest, and lemon juice. Add kosher salt and pepper. Taste and add a bit more salt and pepper, if desired.
- If desired, slice off bread crusts. Butter each slice of bread - prevents sogginess. Lay slices with butter-side-up on a work surface.
- Evenly distribute the cream cheese mixture onto each slice. Arrange cucumber slices on top of the first 3 slices of bread.
- Top with remaining bread. Slice into 4 triangles per sandwich. Cover airtight and chill until ready to serve.
Notes
- If not serving immediately, wrap tightly in cling wrap and chill for up to 24 hours.
- Cream cheese mixture can be made up to 2 days in advance.
- A very sharp serrated knife, such as a bread knife, works well for slicing sandwiches.
- Storage: Leftovers can be stored in an airtight container for up to 2 days.
- English cucumbers are preferred for this recipe, as they don't have seeds that need to be removed, and their skin is thinner so it's not necessary to peel.
- For delicious variations, see original article.
- This recipe is part of our Delicious Appetizers Collection and refreshing 34 Best Lemon Recipes Collection.
Nutrition (per serving)
Serving: 1serving | Calories: 87kcal | Carbohydrates: 7.7g | Protein: 3.7g | Fat: 4.6g | Saturated Fat: 2.3g | Cholesterol: 40.5mg | Sodium: 114.5mg | Fiber: 1g | Sugar: 1.2g