Quick Cucumber Salad Sandwiches
These Quick Cucumber Salad Sandwiches are light, bright, and impossibly easy to make, perfect for impromptu gatherings or as a light lunch option.
Ingredients
For the sandwich
- 8 slices white or whole grain bread Soft sandwich bread works best; gluten-free option available.
- 8 oz cream cheese Soften slightly; reduced-fat can be used.
- 1-2 tablespoons fresh dill, finely chopped Alternatively, use 1 tsp dried dill.
- 1 teaspoon lemon juice Fresh preferred.
- to taste salt Use freshly ground black pepper as well.
- 1 medium cucumber Washed and thinly sliced.
Instructions
Preparation
- Soften the cream cheese in a bowl until it’s easy to stir. Add the chopped dill, lemon juice, a pinch of salt, and a good crack of black pepper. Mix until the mixture is smooth and evenly seasoned.
- Slice the cucumber very thin — about 1/8 inch using a mandoline or a sharp knife. If cucumbers are watery, pat slices dry or lay them on paper towels for a few minutes to remove excess moisture.
Assembly
- Spread a thin, even layer of the cream cheese mixture on each slice of bread. If the cream cheese is too stiff, microwave for 5–8 seconds to soften.
- Arrange cucumber slices in a single overlapping layer on half of the bread slices. Keep the layer even to avoid lumps.
- Top with the remaining bread slices, cream cheese side down. Press gently, then cut each sandwich diagonally or into finger-size pieces.
- Serve immediately, or wrap and chill for up to 1–2 hours before serving to keep them fresh.
Notes
Assembling just before serving keeps bread from getting soggy. If made ahead, spread the cream cheese on bread and store cucumber slices separately, assembling within 1–2 hours of serving.