Cucumber Sandwiches: Refreshing Bites for Any Occasion

Cucumber Sandwiches are delightful, no-cook vegetarian treats perfect for any gathering.

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Prep Time 15

Total Time 15

Servings: 4 sandwiches

Course: Lunch

Cuisine: Vegetarian

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cream Cheese Spread

8 ounces Cream Cheese whipped for ease of mixing
2 tablespoons Sour Cream or Mayonnaise Greek yogurt as a substitute
2 tablespoons Dill (fresh, finely chopped) can swap with chives or parsley
1 teaspoon Kosher Salt adjust according to taste

For the Sandwich Assembly

1 English cucumber English Cucumber regular cucumbers can be used, peeled and deseeded for less bitterness
8 slices Sandwich Bread crusts removed, white bread is traditional

Equipment

mixing bowl
Butter knife
sharp knife
mandolin

Method

Step-by-Step Instructions for Cucumber Sandwiches

In a medium mixing bowl, combine the cream cheese, sour cream or mayonnaise, finely chopped dill, and kosher salt. Blend until smooth and creamy.
Spread the cream cheese mixture over one side of each slice of sandwich bread.
Wash the cucumber and slice it thinly, about 1/8 inch thick.
On half of the bread slices, arrange the cucumber slices slightly overlapping each other.
Top with the remaining bread slices, pressing lightly to seal.
Trim the crusts and cut each sandwich into quarters.
Transfer to a serving platter and garnish with dill or cucumber slices.

Nutrition

Serving: 1sandwichCalories: 120kcalCarbohydrates: 15gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 4mgCalcium: 50mgIron: 0.5mg

Notes

Cucumber Sandwiches are best enjoyed fresh and can be stored in the fridge for up to a day. Avoid freezing them.

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