Cucumber Sandwiches
Cool and refreshing, these Cucumber Sandwiches are perfect for tea parties and light luncheons.
Equipment
- Mandolin
- sharp knife
- medium bowl
- handheld mixer
Ingredients
Bread and Spread
- 16 slices high-quality soft white sandwich bread crusts removed
- 1 whole English cucumber
- 8 ounces cream cheese softened
- ¼ cup mayonnaise
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh chives
- 1 tablespoon lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon coarse salt
- Cracked black pepper to taste
Instructions
Preparation
- Remove the crusts from the bread slices and set aside.
- Peel an English cucumber in stripes.
- Cut the cucumber into ⅛-inch thin slices using a mandolin or sharp knife.
- Place the slices on paper towels and sprinkle with coarse salt. Let rest for 15-30 minutes to extract moisture. Pat dry with clean paper towels.
- In a medium bowl, using a handheld mixer, blend together the softened cream cheese, mayonnaise, minced fresh dill, minced fresh chives, lemon juice, garlic powder, and coarse salt.
- Spread one side of each slice of bread with the herbed cream cheese.
- Layer cucumber slices over half of the bread slices. Season with fresh cracked black pepper, to taste. Top with remaining bread slices, cream cheese mixture down.
- Using a sharp Chef's knife, cut each sandwich into quarters, pushing through the bread down to the bottom.
- Serve right away and enjoy!
Notes
Optional additions include very thinly sliced red onion or swapping out cucumbers for radishes.
Nutrition
Serving: 1sandwichCalories: 71kcalCarbohydrates: 7gProtein: 2gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 9mgSodium: 114mgPotassium: 39mgFiber: 1gSugar: 1gVitamin A: 111IUVitamin C: 1mgCalcium: 41mgIron: 1mg
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