Description
Fresh and elegant cucumber salad sandwiches perfect for light lunches or entertaining, featuring cream cheese, lemon, and dill.
Ingredients
Scale
- 8 slices sandwich bread (whole grain or white)
- 4 oz (113 g) cream cheese, softened
- 1 large cucumber (about 10–12 oz / 280–340 g), thinly sliced
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon fine salt, divided
- 1/4 teaspoon freshly ground black pepper
Instructions
- Slice the cucumber thinly and pat dry with paper towels.
- In a bowl, mix cream cheese with dill, 1/4 teaspoon salt, pepper, and lemon juice until smooth.
- Spread the cream cheese mixture on slices of bread.
- Layer the cucumber slices on top, sprinkle remaining salt if desired.
- Top with another slice of bread and cut into desired shapes.
- Serve immediately or refrigerate until serving.
Notes
Best consumed within 24 hours. Assemble just before serving to prevent sogginess.
- Prep Time: 15
- Category: Snack
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 4g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4.5g
- Protein: 10g
- Cholesterol: 30mg