Cucumber Salad Sandwiches (Print Version)
Creamy dill spread meets crisp cucumber slices on soft bread for an elegant light lunch or tea time treat.
# What You Need:
→ Vegetables
01 - 1 large English cucumber, thinly sliced
02 - 2 tablespoons red onion, finely minced
→ Herb Cream Spread
03 - 4 ounces cream cheese, softened
04 - 2 tablespoons mayonnaise
05 - 1 tablespoon fresh dill, finely chopped
06 - 1 teaspoon fresh lemon juice
07 - 1/4 teaspoon kosher salt
08 - 1/8 teaspoon freshly ground black pepper
→ Bread
09 - 8 slices soft white or whole wheat sandwich bread, crusts removed
# How-To Steps:
01 - In a mixing bowl, combine the softened cream cheese, mayonnaise, chopped dill, lemon juice, salt, and black pepper. Stir until the mixture is completely smooth and well blended.
02 - Gently fold the finely minced red onion into the cream cheese spread until evenly distributed throughout.
03 - Lay the thinly sliced cucumber pieces on a sheet of paper towels and pat them dry to remove excess moisture, which helps prevent soggy sandwiches.
04 - Spread a generous, even layer of the herb cream cheese mixture onto one side of each bread slice, reaching close to the edges.
05 - Arrange the dried cucumber slices in an even layer across four of the prepared bread slices. Top each with a remaining bread slice, spread-side down, and press gently to adhere.
06 - Using a sharp knife, cut each sandwich into halves or quarters. Serve immediately, or cover tightly and refrigerate for up to 2 hours before serving.
# Expert Tips:
01 -
- The cream cheese spread is so good you will want to put it on everything from bagels to crackers.
- Zero cook time means you can throw these together while still in your slippers on a lazy weekend morning.
02 -
- Soggy bread is the enemy here, so always pat those cucumber slices dry no matter how dry they already look.
- If you are making these ahead, assemble the sandwiches but wait to slice them until just before serving to keep the edges clean.
03 -
- Use a serrated knife with a gentle sawing motion to cut the sandwiches so the bread does not compress and the filling stays neatly inside.
- The spread doubles as an excellent dip for raw vegetables, so make extra and keep it in the fridge for snacking throughout the week.