Cucumber Sandwiches
Delight in these Cucumber Sandwiches with our easy-to-follow recipe. Perfect for tea parties or light snacks, they're sure to be a hit.
Servings: 24
Calories: 85kcal
Ingredients
- 12 slices of White Bread
- 1 English Cucumber make sure to use English since they have smaller seeds and lower water content
- 8 ounces Cream Cheese Softened
- ¼ cup Mayo
- 2 Tablespoons Fresh Dill chopped
- 1 Tablespoon Lemon Juice freshly squeezed
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Salt
Instructions
- Prepare the Cucumber: Start by washing the English cucumber and patting it dry. Slice it into quarter inch pieces and set on a paper towel lined plate and sprinkle a bit of salt on top of the cucumbers to draw out any extra moisture.
- Mix the Spread: In a medium mixing bowl, beat together the softened cream cheese, mayonnaise, chopped fresh dill, lemon juice, garlic powder, and salt. Mix until the ingredients are well incorporated and you have a smooth, creamy spread.
- Spread on Bread: Take the slices of white bread and lay them out on a clean surface, carefully cut the crusts off the sandwiches with a sharp knife. Spread a generous layer of the cream cheese mixture on the inside of each slice. The spread not only adds flavor but also acts as a barrier to prevent the bread from getting soggy from the cucumber.
- Add the Cucumber: Arrange the sliced cucumbers in a single layer over half of the bread slices. You want to cover the surface area well, but avoid overloading it to keep the sandwich balanced.
- Assemble the Sandwiches: Once the cucumbers are in place, top them with the remaining bread slices, spread side down, to form sandwiches.
- Trim and Serve: Cut each sandwich into small squares, triangles, or rectangles as preferred. Serve immediately, or cover and refrigerate until ready to serve. They're best enjoyed fresh.
Notes
Storage and Reheating Instructions:
The best way to store Cucumber Sandwiches is to wrap them tightly in plastic wrap or place them in an airtight container and refrigerate. They'll stay fresh for up to 24 hours, but trust me, they're best enjoyed the same day. Freezing is not recommended.Helpful Tips & Substitutions
Can This Be Made Ahead of Time?
Cucumber Sandwiches can be made a few hours ahead of your event. Prepare the sandwiches as directed and store them in an airtight container in the refrigerator.Substitutions & Variations
- Bread: While white bread is the classic choice, you can experiment with whole wheat, sourdough, or even a nice rye for a different flavor profile.
- Cream Cheese Mixture: Add some flair to your spread! Try mixing in some chives, parsley, or even a bit of horseradish for a kick. If you're not a fan of dill, you can substitute it with basil, mint, or tarragon.
- Cucumbers: If you can’t find English cucumbers, Persian cucumbers are a great alternative. They’re also low in seeds and have a similar texture.
Helpful Cooking Notes
- Use Fresh Ingredients: Fresh dill and freshly squeezed lemon juice really make a difference in flavor. Avoid using dried dill or bottled lemon juice if possible.
- Keep it Dry: The key to preventing soggy sandwiches is to ensure the cucumbers are as dry as possible. Pat them dry with paper towels and let them sit for a few minutes to draw out excess moisture.
- Cut with Care: Use a sharp knife to cut the sandwiches into your desired shapes. A serrated knife works well to avoid squishing the bread.
- Presentation Matters: For a fun twist, use cookie cutters to cut the sandwiches into fun shapes, especially if you're making them for kids' parties or themed events.