Description
A refreshing cucumber salad sandwich with creamy cream cheese and dill, perfect for picnics and gatherings.
Ingredients
Scale
- 8 slices whole-grain or white sandwich bread, crusts on or off per preference
- 8 oz (226 g) cream cheese, softened (regular or reduced-fat)
- 1 medium English cucumber (about 200 g), thinly sliced
- 2 tablespoons fresh dill, finely chopped (or 2 teaspoons dried dill)
- 1/2 teaspoon fine sea salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 tablespoon lemon juice (for brightness)
Instructions
- Wash and thinly slice the cucumber. Pat slices dry on paper towels.
- In a bowl, combine softened cream cheese, chopped dill, salt, pepper, and optional lemon juice. Mix until smooth.
- Spread an even layer of the cream cheese mixture on each slice of bread.
- Layer cucumber slices on half of the bread slices.
- Top with the remaining bread slices, cream cheese side down. Cut each sandwich into quarters and serve immediately.
Notes
Serve immediately for best texture. Can be made ahead, but layer cucumbers right before serving to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No Cooking Required
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 1.5g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 30mg