Description
Light and elegant cucumber sandwiches with dill cream cheese and thin-sliced cucumber. A timeless finger food perfect for picnics, tea parties, or last-minute gatherings.
Ingredients
Scale
- 1 large cucumber, thinly sliced
- 4 oz cream cheese, softened
- 1 tbsp fresh dill, chopped
- 1 tsp lemon juice
- Salt and pepper to taste
- 6 slices of bread (white, whole wheat, or rye)
Instructions
1. Mix the cream cheese, dill, lemon juice, salt, and pepper until smooth.
2. Slice the cucumber into thin, even rounds and pat dry.
3. Spread the cream cheese mixture over each slice of bread.
4. Top three slices with cucumber slices, overlapping slightly.
5. Place the remaining bread slices on top and press gently.
6. Trim crusts, cut into quarters or triangles, and serve.
Notes
- Pat cucumbers dry to prevent soggy sandwiches.
- Use softened cream cheese for easy spreading.
- Prep the spread ahead, but assemble no more than 2 hours before serving.
- Try different bread types for flavor variety.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: British
Nutrition
- Serving Size: 1 sandwich
- Calories: 95
- Sugar: 1g
- Fat: 4g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
Keywords: cucumber sandwiches, tea party, picnic food, finger sandwiches, dill cream cheese