Cucumber Sandwiches
Cucumber Sandwiches are a classic finger sandwich appetizer made with thinly sliced cucumbers, fresh herbs and cream cheese on soft bread.
Servings: 24 tea sandwiches
Ingredients
- 12 slices soft white bread sandwich bread
- 8 ounces cream cheese room temperature
- 3/4 tablespoons dried dill or 1/4 cup fresh dill
- 1/2 teaspoon ground black pepper
- 1 cucumber thinly sliced
Instructions
- In a small bowl, combine the cream cheese, dill, and black pepper. Stir the ingredients together until evenly combined.
- Cut the crusts off the slices of bread. Lay them out in a single layer side by side on a cutting board or cookie sheet.
- Spread a thin layer of the cream cheese mixture onto each slice of bread.
- Place 4-6 cucumber slices on half of the slices of bread, then top with another slice of bread.
- Cut each sandwich into four bite size finger sandwiches, serve, and enjoy!
Notes
One loaf of bread will make about 4 dozen mini sandwiches.
The sandwiches are best when fresh, but if you have leftover you can store them in an airtight container in the refrigerator for 24 hours.
I recommend not making these too far ahead of time. However, if you must, store them in an airtight container in the fridge for no more than 24 hours.
Nutrition
Calories: 73kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 10mg | Sodium: 96mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 0.5mg | Calcium: 30mg | Iron: 1mg
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