Cucumber Cream Cheese Sandwiches
These cucumber sandwiches are simply delicious, thinly sliced fresh crunchy cucumber combined with a lovely flavoured cream cheese spread.
Servings: 12 finger sandwiches
Calories: 77kcal
Ingredients
- 8 slices white bread
- 100 grams cream cheese
- ½ teaspoon onion powder
- 1 Tablepsoon lemon juice
- 2 Tablespoons dill
- 1 medium cucumber
- salt
Instructions
- In a small bowl combine the cream cheese, onion powder, dill and lemon juice
- Spread each of the slices of bread with your cream cheese mix
- Thinly slice the cucumber, layer on top of the cream cheese on 4 of the slices of bread
- Season the cucumber with a grind of salt.
- Top with a second piece of bread, cream cheese side down.
- Remove the crusts from the sandwiches and slice each sandwich into 3 so that you have finger sandwiches.
Notes
- Try using a food processor or mandolin to slice the cucumbers, this will keep the slices perfectly even.
- This sandwich is also lovely with the addition of shredded chicken, it adds some protein to the sandwich making it a bit more filling and sustaining. If you would like to shred your own chicken my shredded chicken sandwich recipe will teach you how.
- A little smoked salmon is a lovely addition as well.
- Be sure to spread both pieces of bread with the cream cheese spread, it acts as a water-proof barrier so that the moisture from the cucumber doesn't penetrate the bread and make your sandwiches soggy.
- Cucumber tea sandwiches made with cream cheese are at their best eaten fresh, but they are still great 24 to 48 hours later if stored in an airtight container in the refrigerator.
- If you want a bit more fiber in your sandwich the flavoured cream cheese spread and cucumber slices is lovely as an open sandwich on my oatmeal bread, or pumpernickel bread.
- Cucumbers: I like to use thin-skinned cucumbers with small seeds such as; telegraph cucumbers, lebanese cucumbers or the little snack cucumbers. I believe in other parts of the world telegraph cucumbers are referred to as English cucumbers. American cucumbers have thicker skin and large seeds, they aren't as good when you are making cucumber sandwiches.
- Onion powder: I love the savory flavour a little onion powder adds to the sandwich, garlic powder works well too. Some finely sliced chives will also add the same flavor.
- Lemon juice: Adds acid to the flavour profile, a lovely tang to the sandwich. Lime juice would work as well.
- Fresh Dill: Dill and cucumber are a match made in heaven, dill is a little citrusy, a little aniseedy and a little savory like celery. Other fresh herbs you could try include chives, parsley or crushed mint (the Queen loved her cucumber sandwiches with crushed mint).
- Salt: Cucumber sandwiches are at their best with a little salt. I however don't add pepper to my cucumber sandwiches as I find pepper can be a little overpowering to the delicate cucumber.
- Bread: When it comes to cucumber sandwiches I personally think the best kind of bread to use is a simple soft white bread. You can of course use gluten-free white bread.
Nutrition
Serving: 1serve | Calories: 77kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 8mg | Sodium: 106mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg