Cucumber Sandwich Recipe

Prep Time: 10

Total Time: 10

Servings: 16 tea sandwiches

These cucumber sandwiches are a classic finger food made with cream cheese and cucumbers on bread. Perfect to serve at luncheons, teas and picnics!

Ingredients

Instructions

Prepare cucumbers: On a cutting board, slice 1 English cucumber as thin as you can. You can use a mandoline slicer for uniform thickness.
Rest: Place cucumber slices on a paper towel and sprinkle salt and pepper over top. Allow to rest for 5 minutes to get rid of excess moisture. If you're making ahead of time, allow them to sit up to 30 minutes.
Spread: Spread 2-3 ounces softened cream cheese on top of 4 slices of bread.
Layer: Arrange your cucumber slices on top of the bread, overlapping slightly. Add more flake sea salt and pepper if desired. You can add some fresh dill if you would like. Then place last 4 pieces of bread on top of filling.
Slice: Cut the crust off all 4 sides. Then cut the sandwich into 4 squares or triangles.

Notes

Variations:

Mix in a Tablespoon of mayo or greek yogurt for a creamier texture.
Add in 1 tsp fresh dill and dash of garlic powder for a boost in flavor.
If you want to use plain cream cheese, add in a Tablespoon of mayo, 1 tsp fresh dill, 1 tsp chives, 1/8 tsp of garlic powder, s&p to taste.

Double: This recipe is really easy to double or triple for a crowd.

Storage: Store leftover sandwiches in a covered container up to 24 hours. Bread will get softer the longer in storage.

Nutrition

Serving: 2g, Calories: 45kcal, Carbohydrates: 7g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Trans Fat: 0.003g, Cholesterol: 2mg, Sodium: 76mg, Potassium: 42mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 53IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 0.5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.