Cucumber Sandwich Recipe
Mini Cucumber Sandwiches make a refreshing appetizer, lunch, or snack. Made with soft sliced bread, homemade herb cream cheese, and thinly sliced cucumbers.
Servings: 16 mini sandwiches
Ingredients
- 8 slices soft bread I used Hawaiaan bread
- 1 English cucumber; thinly sliced
- 4 ounces. plain cream cheese; softened
- 1 Tbsp. mayonnaise
- 2 tsp. lemon juice; fresh
- 1/2 Tbsp. fresh dill; finely chopped
- 1/2 Tbsp. fresh chives; finely chopped
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- pinch salt and black pepper
Instructions
- With a hand mixer or a fork, mix together the cream cheese and mayonnaise until smooth. Stir in the lemon juice, dill, chives, garlic powder, onion powder, salt, and pepper.
- Spread herb cream cheese evenly on each slice of bread, 8 total.
- Add 6-12 slices of cucumber over half of the bread slices, 4 total. Top with other half of the bread slice and gently press down on each sandwich.
- Cut each sandwich into quarters and serve immediately. Cover with plastic wrap and store for up to 24 hours.
- Optional: remove the crusts if desired. Cut each sandwich into halves or thirds. Add more fresh herbs on top of the cucumbers for additional flavor.