Herb Cream Cheese Cucumber Sandwiches
These are wicked simple and perfect for when you need something light that feels a bit fancy. The herb cream cheese spread does most of the work - just slice cucumbers thin and you're good to go.
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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.