Description
Delicately crisp, cool, and creamy cucumber sandwiches with dill cream cheese, perfect for afternoon tea, picnics, or light snacking.
Ingredients
Scale
- 8 slices white sandwich bread
- 1 large English cucumber, thinly sliced
- 4 oz cream cheese, softened
- 2 tbsp fresh dill, finely chopped
- 1/4 tsp fine salt
- 1/8 tsp black pepper
- 2 tbsp unsalted butter, very soft, optional
Instructions
- Slice and prep cucumbers: Use a sharp or mandoline to cut very thin slices. Lightly salt, rest 5 minutes, then pat dry to remove excess moisture.
- Make the spread: In a small bowl, mix cream cheese, dill, salt, and pepper until smooth and spreadable.
- Prepare bread: Lay out 8 bread slices. If using butter, spread a very thin layer on each slice to create a moisture barrier.
- Assemble: Spread the dill cream cheese evenly over all slices. Arrange cucumber slices in a single, slightly overlapping layer on 4 slices.
- Close and trim: Top with remaining bread, press gently for adhesion, then trim crusts for neat edges.
- Portion: Use a serrated knife to cut each sandwich into halves or quarters for tea-size fingers.
- Chill and serve: Cover with a damp paper towel and plastic wrap. Chill 15 to 20 minutes for cleaner cuts, then serve.
Notes
- Pat cucumbers very dry to keep bread from getting soggy.
- Peeling cucumbers is optional, it yields a more delicate bite.
- Choose bread with a tight crumb for tidy, even slices.
- For extra freshness, add a few chopped chives to the spread.
Nutrition
- Serving Size: 1 sandwich
- Calories: 190
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
Keywords: cucumber sandwiches, tea sandwiches, finger sandwiches, afternoon tea, dill cream cheese, no cook appetizer