Ingredients
Scale
- 1 loaf white sandwich bread, thinly sliced
- 1 large English cucumber
- 8 ounces cream cheese, softened
- 2 tablespoons fresh dill, finely chopped
- 1/4 teaspoon salt, plus more for seasoning
- 1/8 teaspoon black pepper, plus more for seasoning
Instructions
- Step 1: Thinly slice the English cucumber. Arrange the slices in a single layer on a few sheets of paper towel, sprinkle lightly with salt, and let sit for 10-15 minutes to draw out excess moisture. Gently blot the cucumber slices dry with more paper towels.
- Step 2: In a small bowl, combine the softened cream cheese with the chopped fresh dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well until all ingredients are thoroughly combined and the mixture is smooth.
- Step 3: Carefully trim and remove the crusts from all slices of bread. You can stack a few slices at a time to make this process quicker.
- Step 4: Spread a thin, even layer of the prepared cream cheese mixture onto one side of each slice of the crustless bread.
- Step 5: Arrange a single layer of the patted-dry cucumber slices neatly over half of the bread slices (cream cheese side up). Top with the remaining bread slices, cream cheese side down, to form sandwiches.
- Step 6: Gently press the sandwiches together. Using a sharp knife, cut each sandwich into halves or quarters, traditionally into triangles or rectangles. Serve immediately or cover and chill for up to 30 minutes before serving.
Notes
- These delicate sandwiches are best enjoyed fresh; if storing for a short time, wrap tightly in plastic wrap and keep refrigerated for no more than 12-24 hours to prevent sogginess or dry bread.
- These delightful sandwiches are meant to be served chilled, so please don't reheat them—it would compromise their crisp, fresh texture.
- These elegant bites are perfect for afternoon tea, garden parties, or a refreshing light lunch; serve alongside a chilled glass of iced tea or a delicate sparkling white grape juice for a truly lovely experience.
- The secret to perfectly crisp, non-soggy sandwiches lies in diligently salting and thoroughly blotting your cucumber slices; this crucial step draws out excess water, ensuring your bread stays perfectly fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 small cucumber sandwiches (approx. 190g)
- Calories: 405
- Sodium: 660mg
- Fat: 14g
- Saturated Fat: 6g
- Trans Fat: 0g
- Protein: 7g