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📖 Recipe
These tea sandwiches are as easy to make as they are delicious to eat, and require just a few simple ingredients. Fresh crunchy slices of cucumbers are sandwiched between a rich and bright filling that’s made with a simple combination of cream cheese, fresh herbs, and just a few basic spices. I love how easily they come together in only about 10 minutes - and will likely disappear just as fast! After quickly assembling I slice them into 1-inch wide rectangles for easy grabbing at gatherings. The crowd pleasing finger sandwiches are perfect to pair with casual party snacks or more refined dishes. Not only are they a terrific summertime appetizer or snack, cream cheese cucumber sandwiches are also a great option for a light lunch or breakfast. Include them in school snack boxes or wrap up a whole sandwich and eat on the go! However and whenever you choose to enjoy them, these refreshing, crisp, creamy and scrumptious sammies are always a big hit.
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Cream Cheese: Use the smooth kind that comes in a tub that will spread easily. Let the cream cheese soften for several minutes at room temperature to make it easy to work with. Bread: Simple white bread is the classic choice for cucumber and dill sandwiches. It lets the filling flavors shine, and isn’t too thick or thing. But you can swap for whole wheat or even gluten-free bread if you like! 2. Add
2 tablespoons chopped dill 1 tablespoon chopped parsley ¼ teaspoon garlic powder ½ teaspoon dried oregano ¼ teaspoon red pepper flakes 2 teaspoons lemon juice ¼ teaspoon salt ¼ teaspoon pepper
to a bowl with cream cheese. 4. Place the bread slices on large cutting board and remove crusts. You may choose to skip this step to leave the crust as is. 6. Now, layer the cucumber slices on one bread slice in an overlapping manner. Top with the other bread slice and gently press down to form a sandwich. To have as a lunch entree for one, I suggest leaving the sandwich whole or simply cutting in half. Serve with potato chips, potato salad, mango salad or fresh cut / roasted veggies to make it a full meal that isn’t too heavy. But as mentioned above, you can make the filling and slice the cuces in advance. Then keep in individual containers in the fridge for a 1-2 days. Storing: If you do have leftovers you can wrap each sandwich in plastic wrap, seal in an air tight container, and keep in the fridge for up to 2 days. If you are looking for more delicious and easy recipes delivered straight to your inbox, you can sign up for my email newsletter. You can also follow me on Pinterest, Instagram or Facebook to see more of my kitchen creations.
