Quick Cucumber Salad Sandwiches
Bright, crisp cucumber slices meet a creamy, herby spread in this Quick Cucumber Salad Sandwiches recipe. A perfect light and fresh dish for snacks, picnics, or brunch.
Ingredients
For the Base
- 8 slices Bread slices Any soft sandwich bread works (white, whole wheat, or a light sourdough).
For the Filling
- 2 large Cucumbers English or Persian cucumbers work best.
- 8 oz Cream cheese Use reduced-fat cream cheese for a lighter spread.
- 2 tbsp Fresh dill Fresh is preferred; if using dried, reduce the amount.
- to taste Salt Kosher salt is recommended.
- to taste Pepper Fresh ground black pepper works well.
Instructions
Preparation
- Slice the cucumbers thinly. If large, remove seeds and sprinkle with salt. Let sit for 5–10 minutes, then pat dry.
- In a bowl, stir cream cheese with chopped dill, a pinch of salt, and pepper until smooth.
Assembly
- Spread cream cheese mixture generously on each slice of bread.
- Layer cucumber slices on top of cream cheese in a single layer, overlapping slightly.
- Top with another slice of bread, press gently, and cut into quarters or halves.
Serving
- Serve immediately or refrigerate until serving. Best eaten fresh.
Notes
To keep sandwiches fresh, salt cucumbers and pat dry before assembly. Assembled sandwiches keep in the fridge for up to 24 hours, but are best enjoyed the same day.