CUCUMBER SANDWICHES
The sun is shining, and the weather is warming up. I’m ready for the spring and summer produce. These cucumber sandwiches are a great light lunch or snack for warmer weather. They can also be served with brunch, tea, Mother’s Day, or bridal showers. They’re so fresh and delicious that you’ll want to make them all summer!
P.S. This recipe is an excellent bookmark if you have a bumper crop of cucumbers. Also, our Creamy Cucumber salad tastes great!
What are cucumber sandwiches?
We took cucumber sandwiches to a new level by adding a dilly-cream cheese spread that was tangy and dilly. Cream cheese with a herby taste pairs well with the fresh cucumber flavor for a perfect sandwich. They are usually made on soft white bread to match the delicate flavor of these sandwiches, but trying different kinds of bread might be fun!
What type of CUCUMBERS are best?
English cucumbers make the best cucumber sandwiches. They have smaller, softer seeds and softer, thinner skin. You can peel or leave the skin intact for more color variations in your cucumber sandwiches. Peeling the skin off regular cucumbers is necessary to avoid the hard skin clashing with the delicate sandwich.
How to keep cucumber sandwiches from getting soggy
If you are not careful, the water in cucumbers can leak into your sandwich resulting in soggy bread. How to keep your bread fluffy and crisp and your cucumbers light!
Spread the cream cheese evenly from the edge to the edge of the bread. The cream cheese creates a moisture barrier between the bread and the cucumbers.
Make sure to assemble the sandwiches in advance. Sandwiches should be served within 1-2 hours of being built.
Prepare the cream cheese spread and cut the cucumbers ahead of time to make sandwiches. Separate the ingredients until right before serving.
If you must assemble sandwiches in advance, lightly salt the cucumber slices and allow them to sit for 15 minutes. This will draw out the excess water. After blotting the cucumbers, assemble the sandwich. This will make the cucumbers less crunchy but give them more staying power.
What else can I add?
If a recipe doesn’t allow for flexibility, it’s not for me. Cucumber sandwiches are flexible. You can make cucumber sandwiches on your own by adding some fun ingredients.
Fresh herbs – parsley, mint, tarragon, chives
Baby greens or spinach- add greens to the top for more flavor and texture.
Goat Cheese – swap cream cheese for chevre
Mayonnaise — add a few tablespoons of the mayonnaise for a creamy spread.
Ingredients
12 slices of white bread for $1.04
Eight oz. cream cheese, room temperature ($2.19)
Half a teaspoon of dried dill (0.05 cents)
1/4 tsp. garlic powder ($0.02)
1/4 tsp salt ($0.02)
1/4 tsp freshly cracked pepper ($0.02)
Lemon juice, 2 Tbsp ($0.13)
1 Green Onion, sliced (0.10)
One large English cucumber ($1.49)
Instructions
Place the bread slices on a baking sheet lined with parchment paper and freeze them for at least an hour. It will be easier to slice the sandwiches cleanly.
Prepare the Dilly Cream Cheese Dip. Add the cream, dried dill, and garlic powder to a large bowl. Mix all ingredients until evenly combined, and the cream is spreadable.
If you want to peel the cucumber, do so, and then thinly slice it.
Spread about 1.5 Tbsp of cream cheese on each slice of bread from edge to edge. The cucumber slices are layered over the first piece of bread. Top with the second slice, cream cheese facing outward.
Cut the sandwich into four or two pieces. Four small pieces are great for party appetizers or finger foods. Continue until all sandwiches are assembled. Place any cucumber slices left over on top to garnish. Serve within 1-2 hrs of assembly.
