Description
These easy cucumber salad sandwiches are a refreshing and simple dish made with creamy cucumber filling, perfect for light lunches, picnics, or tea parties.
Ingredients
- 1 English cucumber, thinly sliced
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh dill (or 1 tsp dried dill)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice (optional)
- White or wheat sandwich bread, crusts removed
Instructions
- Thinly slice the cucumber and place in a colander. Sprinkle with salt and let sit for 15–20 minutes to draw out excess moisture.
- Pat the cucumbers dry with a paper towel to remove remaining moisture.
- In a bowl, mix the softened cream cheese, mayonnaise, dill, garlic powder, black pepper, and lemon juice until well combined.
- Fold the dried cucumber slices into the cream cheese mixture.
- Spread the cucumber salad onto slices of bread and top with another slice to make a sandwich.
- Trim the crusts if desired, and cut into halves or quarters for serving.
Notes
- Chilling the filling for 30 minutes before assembling enhances flavor.
- Use a mandoline for ultra-thin cucumber slices.
- Can be made a few hours ahead and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
