Ingredients (~6-8 servings)
- 12 oz cream cheese, softened
- 3 Tbsp mayonnaise
- 3 Tbsp minced fresh chives
- 3 Tbsp minced fresh parsley
- 3 Tbsp minced fresh dill
- 1 Tbsp lemon zest
- 1 1/2 tsp lemon juice
- 3/4 tsp finely minced garlic
- Salt and black pepper to taste
- 1 large English cucumber, thinly sliced
- 12-15 slices fresh sandwich bread (wheat, white, or multigrain)
Make the Herb Cream Cheese Spread
In a medium mixing bowl, whip the cream cheese with an electric hand mixer on medium-high speed for ~2 minutes until fluffy.
The cream cheese should look light and airy when it’s ready.
Fold in the mayonnaise, chives, parsley, dill, lemon zest, lemon juice, and garlic. Season with salt and pepper to taste.
I like to start with 1/2 tsp salt and adjust from there – the herbs are pretty mild so don’t be shy.
Slice the Cucumber as Thin as Possible
Use a sharp knife or mandoline to get the cucumber slices really thin – like 1/8 inch or less.
Thicker slices make the sandwiches harder to bite through and the cucumber overpowers the herb spread.
Pat the slices dry with paper towels if they seem watery.
Assemble the Sandwiches
Spread the herb cream cheese mixture generously on one side of each bread slice.
For half the slices, layer on plenty of cucumber slices – they should overlap slightly to cover the bread.
Top each cucumber-loaded slice with another slice of bread, cream cheese side facing down onto the cucumbers.
Press down gently on each sandwich to help everything stick together.
Trim and Cut for Serving
If you want them to look fancy, trim the crusts off with a sharp knife.
Cut each sandwich in half or into quarters depending on how you’re serving them.
Serve right away – these don’t hold well since the cucumbers will make the bread soggy if they sit too long.
Herb Cream Cheese Cucumber Sandwiches
Ingredients
Ingredients (~6-8 servings)
- 12 oz cream cheese softened
- 3 Tbsp mayonnaise
- 3 Tbsp minced fresh chives
- 3 Tbsp minced fresh parsley
- 3 Tbsp minced fresh dill
- 1 Tbsp lemon zest
- 1 1/2 tsp lemon juice
- 3/4 tsp finely minced garlic
- Salt and black pepper to taste
- 1 large English cucumber thinly sliced
- 12-15 slices fresh sandwich bread wheat, white, or multigrain
Instructions
- Cooling/Resting Time: 0 minutes
- Beat softened cream cheese with electric mixer for 2 minutes until fluffy.
- Fold in mayonnaise, chives, parsley, dill, lemon zest, lemon juice, and garlic. Season with salt and pepper to taste.
- Slice cucumber very thin using sharp knife or mandoline, about 1/8 inch thick.
- Pat cucumber slices dry with paper towels.
- Spread herb cream cheese generously on one side of each bread slice.
- Layer cucumber slices on half the bread slices, overlapping slightly to cover.
- Top with remaining bread slices, cream cheese side down.
- Press gently to seal sandwiches.
- Trim crusts if desired and cut into halves or quarters.
- Serve immediately to prevent soggy bread.
