Description
Light and refreshing, these savory cucumber sandwiches are perfect for tea time, brunch, or as a cool appetizer during warm weather.
Ingredients
Units
Scale
- 1 loaf white or whole wheat sandwich bread, crusts removed
- 1 large cucumber, thinly sliced
- 8 oz cream cheese, softened
- 2 tbsp mayonnaise
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Optional: fresh chives for garnish
Instructions
- In a bowl, combine the softened cream cheese, mayonnaise, dill, garlic powder, salt, and pepper. Mix until smooth and well combined.
- Spread a generous layer of the cream cheese mixture onto one side of each slice of bread.
- Layer thin cucumber slices evenly on half of the bread slices.
- Top with the remaining bread slices, cream cheese side down, to form sandwiches.
- Gently press and cut each sandwich into halves or quarters, depending on your preference.
- Optional: garnish with chopped fresh chives or additional dill before serving.
Notes
- Use English cucumbers or seedless varieties for best texture.
- Chill sandwiches for 30 minutes before serving for firmer texture.
- For extra flavor, add a splash of lemon juice to the cream cheese mix.
Nutrition
- Serving Size: 1 mini sandwich
- Calories: 120
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
