Cucumber Sandwiches Recipe
Simple to make but so refreshing and delicious, these classic cucumber sandwiches are a delight! Made with a herb cream cheese, they are perfect for afternoon teas and lunches.
Servings: 6 people
Ingredients
- 4 ounces of cream cheese at room temperature
- ¼ cup of mayonnaise
- 1 teaspoon of garlic powder
- 1 teaspoon of dried dill weed
- ½ teaspoon of ground black pepper
- A pinch of salt
- 10-12 slices of white bread
- 1 English cucumber about 36-54 slices, sliced
Instructions
- Stir the cream cheese in a medium bowl until smooth then add the mayo and stir again until smooth.
- Add the garlic powder, dill, pepper and salt and stir together then add more salt to taste if needed.
- Spread the cream cheese spread on two slices of bread then layer 6-9 slices of cucumber on the bottom half then top with the top slice of bread.
- Repeat the process with the remaining bread, cucumbers and cream cheese spread.
- Slice off the edges of the sandwiches then slice the sandwiches in half and serve.
Notes
- This cream cheese spread can be stored in an airtight container in the fridge for up to 4 days.
- I find that white bread is best for these cucumber sandwiches, but you can use brown or whole grain if you prefer.
- Spread the cream cheese on both slices of the bread. This will act as a barrier to the moisture in the cucumbers so that your bread doesn't get soggy.
- These sandwiches can be served straight away, but they are really delicious when chilled in the fridge first.
Nutrition
Calories: 249kcal | Carbohydrates: 24g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 331mg | Potassium: 163mg | Fiber: 1g | Sugar: 4g | Vitamin A: 323IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 2mg