Refreshing Cucumber Sandwich (Print version)
A cool, creamy cucumber sandwich with thin cucumber slices, dill, chives, lemon, and soft bread. Ready in 20 minutes with no cooking.
# Ingredients:
For the sandwiches
01 -
1 large English cucumber, thinly sliced
02 -
1/2 teaspoon kosher salt
03 -
12 slices soft white sandwich bread
04 -
1 cup watercress or microgreens, loosely packed
For the herb cream cheese
05 -
8 oz (225 g) cream cheese, softened
06 -
3 tablespoons mayonnaise
07 -
2 tablespoons chopped fresh dill
08 -
2 tablespoons chopped fresh chives
09 -
1 teaspoon lemon zest
10 -
1 tablespoon fresh lemon juice
11 -
1/4 teaspoon garlic powder
12 -
1/4 teaspoon black pepper
# Instructions:
01 -
Arrange the cucumber slices on paper towels and sprinkle lightly with kosher salt. Let them stand for 10 minutes to draw out extra moisture.
02 -
Stir the softened cream cheese, mayonnaise, dill, chives, lemon zest, lemon juice, garlic powder, and black pepper until smooth and spreadable.
03 -
Pat the cucumber slices dry with fresh paper towels. They should feel crisp and cool, not wet on the surface.
04 -
Spread a thin layer of herb cream cheese over one side of each bread slice, reaching the edges to help protect the bread from moisture.
05 -
Layer cucumber slices and a few watercress leaves over half of the bread slices. Top with the remaining bread slices, spread side down.
06 -
Trim the crusts with a serrated knife, then cut each sandwich into fingers or triangles. Chill for 15-20 minutes and serve cold.
# Good to know:
01 -
Best served the same day they are assembled.
02 -
The cream cheese spread can be made 24 hours ahead.
03 -
Use a mandoline for very even cucumber slices, but a sharp knife works well.