Classic Cucumber Sandwiches
Classic tea sandwiches featuring layers of cream cheese and cucumbers. Perfect as a snack with afternoon tea or as a light lunch.
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Servings
Ingredients
Cream cheese mixture:
- 125 g whipped or spreadable cream cheese
- 1 tablespoon chopped dill leaves
Sandwiches:
- 8 bread slices white, wholemeal or multigrain
- 1 large cucumber preferably English cucumber, cut into ⅛-inch thick rounds
- 1 teaspoon fresh lemon juice
- Salt to taste
Instructions
- To make cream cheese spread, combine together cream cheese and dill leaves in a small bowl. Set aside.
- Remove crusts from the bread slices. Set aside.
- Place cucumber slices in a large bowl. Sprinkle with salt. Let sit for 15 minutes. Discard the excess water and pat dry with paper towel.
- Add lemon juice. Toss. Set aside.
- Spread cream cheese mixture over one side of 4 bread slices.
- Layer cucumber slices ( 9 for each sandwich) on top.
- Top with the remaining bread slices, cream cheese sides down.
- Press down gently.
- Cut in halves. Serve.
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Notes
- Easy prep - You can make these sandwiches a day ahead, and store in the refrigerator.
- Bread - You can toast the bread slices if you like.
- Variations - Add mayonnaise to cream cheese mixture.
- More flavor - Add garlic powder.
Nutrition
Serving: 1g | Calories: 293kcal | Carbohydrates: 37g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 550mg | Fiber: 2g | Sugar: 7g