Cucumber Sandwiches
These cucumber sandwiches are perfect for a hot summer's day, or a tea party any time of the year! Fresh sliced cucumbers and a herb and garlic cream cheese filling are sandwiched between crustless white bread for the perfect snack or light lunch!
Servings: 6
Calories: 163kcal
Ingredients
- 1 large English cucumber peeled and thinly sliced
- 12 slices white bread crusts removed
Cream Cheese Filling
- one 8 ounce package cream cheese, softened
- ¼ cup mayonnaise
- 2 tablespoons minced fresh dill
- 2 tablespoons finely minced chives or green onions
- 1 teaspoon lemon juice
- ¼ teaspoon garlic powder
- 1 dash Worcestershire sauce to taste
- salt and pepper to taste
Instructions
- Place the prepared cucumber slices between paper towels to drain while you prepare the filling.
- With a hand mixer, combine the cream cheese and mayonnaise until smooth. The softer you have the cream cheese the less likely you are to have lumps!
- Stir in the dill, chives, lemon juice, garlic powder, Worcestershire sauce, salt, and pepper. Adjust the seasonings to taste as desired,
- Take two slices of bread and spread cream cheese mixture evenly on one side of each bread slice.
- Place a layer of the sliced cucumbers on top of the cream cheese on one slice of bread.
- Place the other slice on top, cream cheese side in and on the cucumbers.
- Press gently, then slice into 4 triangles or squares for tea, or slice in half for lunch.
- These will last for 2-3 hours covered in the fridge but will get soggy.
Notes
- The filling will keep in the refrigerator covered for up to 3 days if you want to split it up.
- This makes 6 whole sandwiches, or 24 mini, depending on how you cut them.
- You can also cheat and just use herb and garlic whipped cream cheese for the filling!
Nutrition
Calories: 163kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 318mg | Potassium: 139mg | Fiber: 2g | Sugar: 4g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 2mg