Description
Elegant cucumber sandwiches with creamy dill cream cheese, fresh cucumber slices, and soft whole wheat bread. Perfect for tea parties, brunches, and light lunches.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/8 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill, chopped
- 1 English cucumber, thinly sliced
- 1 loaf whole wheat bread or light rye bread
Instructions
- Mix cream cheese, mayonnaise, sour cream, onion powder, black pepper, lemon zest, lemon juice, and dill until smooth.
- Slice the cucumber into very thin rounds.
- Spread the cream cheese mixture on one side of each bread slice.
- Layer cucumber slices over half of the bread slices.
- Top with remaining bread slices.
- Remove crusts and cut each sandwich diagonally into triangles.
- Serve immediately or chill until ready to serve.
Notes
- Use English cucumbers for the best texture.
- Soften cream cheese before mixing.
- A mandoline creates evenly thin cucumber slices.
- Butter can be added to bread to help prevent sogginess.
- Store leftovers in the refrigerator for up to one day.
- Prep Time: 20 minutes
- Category: Lunch
- Method: No Cook
- Cuisine: English
Nutrition
- Serving Size: 1
- Calories: 150
- Sugar: 3
- Sodium: 193
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 1
- Carbohydrates: 15
- Fiber: 2
- Protein: 5
- Cholesterol: 15