Description
Easy Cucumber Salad Sandwiches are a refreshing dish combining cucumbers and a creamy dill dressing between soft bread.
Ingredients
Scale
- 1 cup diced English cucumber
- 1 teaspoon sea salt, plus more to taste
- 1/4 cup finely minced red onion (optional)
- 3 tablespoons fresh dill, finely chopped, plus more for garnish
- 1 tablespoon fresh chives, finely chopped (optional)
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 8 ounces cream cheese, softened at room temperature
- 1/4 cup good quality mayonnaise (full-fat recommended)
- 1/4 teaspoon garlic powder (optional)
- 1 loaf (about 20–24 slices) soft white bread, brioche, whole wheat, or pumpernickel bread, thinly sliced
- 2–3 tablespoons unsalted butter, softened (optional)
Instructions
- Begin by thoroughly washing your English cucumbers. If using regular cucumbers, you might want to peel them. For elegant presentation, create alternating peeled and unpeeled stripes or peel entirely. Using a mandoline slicer (1/8-inch thickness) or sharp knife, carefully slice cucumbers into uniform rounds.
- Arrange cucumber slices in a single layer on a large baking sheet lined with several layers of paper towels. Sprinkle generously and evenly with 1 teaspoon of sea salt. Let sit for at least 30 minutes, or up to an hour, to draw out excess moisture.
- Gently but firmly blot the cucumber slices with more paper towels. For even better results, gather slices into a clean kitchen towel or cheesecloth and wring out as much liquid as possible. This step is crucial for preventing soggy sandwiches. Transfer dried cucumber slices to a medium-sized mixing bowl.
- To the drained cucumber slices, add the finely minced red onion (if using), 2 tablespoons of fresh chopped dill, and fresh chives (if desired). Drizzle with 1 tablespoon of fresh lemon juice and season with 1/4 teaspoon of freshly ground black pepper. Gently toss until evenly coated. Set aside.
- Ensure your cream cheese is softened to room temperature for a smooth, lump-free spread. Cut into smaller cubes to speed up softening if needed (about 15-20 minutes).
- In a medium mixing bowl, beat the softened cream cheese with a spatula or electric hand mixer until light and fluffy.
- To the whipped cream cheese, add 1/4 cup good quality mayonnaise (full-fat recommended), 1 tablespoon of fresh chopped dill, 1 teaspoon of fresh lemon juice, and the optional 1/4 teaspoon of garlic powder.
- Season the spread with a pinch of salt and freshly ground black pepper. Mix thoroughly until completely smooth and well incorporated. Taste and adjust seasoning as needed.
- Lay out bread slices on a clean work surface. Lightly spread one side of each bread slice with a very thin layer of softened unsalted butter (optional but recommended for flavor and moisture barrier).
- Generously spread a layer of the creamy dill spread onto one side of half of the bread slices (bottom slices). Spread another generous layer of the cream cheese mixture onto the buttered side of the remaining half of the bread slices (top slices).
- Arrange a single layer (or slightly overlapping) of the seasoned cucumber slices on top of the cream cheese spread on the bottom bread slices. Ensure cucumbers cover the entire surface, going to the edges.
- Carefully place the remaining bread slices (spread-side down) on top of the cucumber layers. Gently press down on each sandwich to adhere the layers together.
- For a traditional tea sandwich aesthetic, use a sharp serrated knife to carefully trim off the crusts from all four sides of each sandwich.
- Cut the sandwiches into various shapes: triangles, rectangles/fingers, or whimsical shapes with cookie cutters. Arrange on a platter and garnish with extra fresh dill sprigs or chives.
Notes
- Adjust seasoning to your preference.
- Use fresh ingredients for the best flavor.
- Sandwiches can be made ahead and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich half
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg