There is nothing as simple and perfect as a cream cheese and a cucumber -sandwich. Regardless of whether you are part of a chic afternoon tea or a quick lunch on the run, there is no bad time for you. Fresh, simple and so tasty!
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I only know that you will love this simple cucumber -Sandwich recipe as much as we do! With fresh aromas of lemon and dill, they are light and perfectly refreshing.
Great to serve as a starter for finger food on summer celebrations or to use a nice easy lunch, there is not much that you can’t love about these tea sandwiches!
Also try my club -sandwich and BLT -Sandwich!
Why will you love this cucumber -sandwich recipe!
- Easy to make: This recipe has nothing complicated. Simply mix the cream cheese with the spices, spread out on bread and put them on the cucumber. Minimal preparation time.
- Great for the entertainment: These English cucumber -sandwiches are ideal for parties, afternoon tea party, bride or baby shine or Mother’s Day brunch. To make super fast, but always a crowd favorite. In addition, no cooking is involved!
- Simple ingredients: You only need a handful of ingredients to produce this mini party -sandwiches from which you already have in your cupboards.
Ingredients
- Cream cheese: Soften the cream cheese before it mingles easily with the other ingredients. I prefer to use full fat, but you can use reduced fat if you prefer it.
- Mayonnaise: For a rich and creamy texture. It is best to use full fat because reduced fat may be too liquid.
- Dill: Dill adds a nice freshness and works great with the cumber. Other fresh herbs such as parsley, chives or coriander will also work for a different taste.
- Spices: Garlic powder, onion powder, salt and black pepper, lemon juice and Worcestershire sauce.
- Bread: Traditional British cucumbers are made of white bread, although they can use whole grain bread if they prefer it.
- Cucumber: Parked in strips and cut thinly. You can use a mandolin slicer to get really thin slices.
How to make cucumber sandwiches
- Mix with a hand mixer cream cheese and mayonnaise in a small bowl. Hoped fresh dill, garlic powder, onion powder, lemon juice, Worcestershire -sauce, salt and pepper to the taste.
- Spread bread slices with cream cheese mixture.
- Layer cucumber slices over half of the bread slices. Top with additional chopped fresh dill, if desired.
- With the remaining bread slices, remove crusts with a sharp knife and cut each cucumber tea -sandwich into triangles or cubes. Put a toothpick on every cube and serve as a starter.
- Serve these simple cucumber immediately or cover and store it up to 24 hours.
Can you make these finger sandwiches in advance?
These are a great option if you plan a party because it can be made easy the day before. Wrap them in plastic film or foil and keep the cucumber fresh cheese -sandwiches chilled in the fridge for up to 24 hours. After this time, the cucumber can start releasing water.
How do you prevent the bread from becoming moist?
The problem with cucumber is that it is watery and the last thing you want is damp bread. Since these cucumber -dill -sandwiches are distributed with a layer of the experienced cream cheese, this protects the bread from any freed moisture. Spread the cheese on both pieces of bread and you will not get a damp sandwiches. These are the best cucumber sandwiches with cream cheese.
Do you have to salt the cucumber?
If your cucumbers are particularly watery, you may want to salt them first. Lay the slices with a few priests salt in a colander and let them sit in the sink for 20 minutes. This will pull excess water away and they can be used immediately.
Remnants and memory
Cucumber finger -sandwiches do not last long. All remains can be wrapped in plastic film and place in an airtight container in the fridge. They can be consumed within one day.
Operate suggestions
Cucumber -Sandwiches are very versatile and can be served with their favorite starters, finger foods and snacks. I particularly enjoy combining them:
Tips from Neli’s kitchen
Recipe notes and tips for the best cucumber -sandwich recipe
- Slow the cucumber thin and evenly. You can quickly do this with a mandolin.
- Take the cream cheese out of the fridge for at least 30 minutes before you want to use it. This will help to soften it so that it is easier to mix.
- I like to mix the cream cheese with a hand mixer to make it beautiful and smooth and light. You can do it by hand, but make sure that everything is really well combined.
More cucumber recipes
If you love these cucumber and cream cheese sandwiches, you will also love these other recipes for starters:
Save this recipe
Enter your e -mail and we send the recipe directly to you!
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Mix with a hand mixer cream cheese and mayonnaise in a small bowl. Hoped fresh dill, garlic powder, onion powder, lemon juice, Worcestershire -sauce, salt and pepper to the taste.
-
Spread bread slices with cream cheese mixture.
-
Layer cucumber slices over half of the bread slices. Top with additional chopped fresh dill, if desired.
-
With the remaining bread slices, remove crusts and cut each sandwich into triangles or cubes. Put a toothpick on every cube and serve as a starter.
-
Serve the cucumber -sandwiches immediately or cover them and store it up to 24 hours.
- Slow the cucumber thin and evenly. You can quickly do this with a mandolin.
- Take the cream cheese out of the fridge for at least 30 minutes before you want to use it. This will help to soften it so that it is easier to mix.
- I like to mix the cream cheese with a hand mixer to make it beautiful and smooth and light. You can do it by hand, but make sure that everything is really well combined.
Calories: 392Kcal | Carbohydrates: 34G | Protein: 10G | Fat: 25G | Saturated fat: 12G | Polyunes unsaturated fat: 4G | Monoons unsaturated fat: 6G | Transfett: 1G | Cholesterol: 65mg | Sodium: 727mg | Potassium: 305mg | Fiber: 3G | Sugar: 7G | Vitamin A: 868IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 2mg
Liability exclusion of nutrition: Nutritional values are estimates and can vary with ingredients, brands and portion sizes. Use your preferred nutritional calculator to accuracy.
Liability exclusion: The information provided in this recipe only serves for information purposes and should not be regarded as medical or nutritional advice. I am not a doctor or nutritionist. Always contact a qualified health service provider to receive personalized instructions for your diet or health. For more information, see my complete disclosure.