Description
Description Refreshing cucumber salad sandwiches with a creamy dill spread, perfect for summer gatherings or teatime.
Ingredients
- 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)
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Instructions
- Wash the cucumbers thoroughly and slice them into rounds or dice as per ingredient specification.
- Arrange cucumber slices on a baking sheet lined with paper towels and sprinkle with sea salt. Let sit for at least 30 minutes.
- Blot the cucumber slices with paper towels to remove excess moisture.
- Combine drained cucumber slices with red onion, chopped dill, chives, lemon juice, and black pepper in a mixing bowl.
- In another bowl, whip the softened cream cheese until light and fluffy.
- Add mayonnaise, remaining dill, lemon juice, and garlic powder into the cream cheese, mixing until smooth.
- Lightly butter one side of each bread slice.
- Spread the cream cheese mixture on half of the bread slices and arrange cucumbers on top.
- Place the remaining bread slices on top, press gently, and trim crusts if desired.
- Cut into shapes and serve, garnished with dill or chives.
Notes
- Notes
- Store assembled sandwiches in an airtight container for up to 24 hours. For best results, keep components separate until serving.