Cucumber Sandwiches
Classic cucumber sandwiches with cream cheese or butter, cut into fingers or triangles. Crisp, creamy, and perfect for tea or light lunch.
Equipment
- cutting board
- sharp knife
- Small bowl
- paper towels
- Spreader or butter knife
Ingredients
- 1 English cucumber (or 2 Persian), thinly sliced
- 8 slices white or whole wheat sandwich bread
- 1/2 tsp salt
- 1/2 cup cream cheese or herbed cheese spread
- 1 tsp lemon juice (optional)
- 1 tbsp chopped dill or chives (optional)
- 2 tbsp softened butter (optional)
- Fresh black pepper to taste
Instructions
- Thinly slice cucumbers and lay on paper towel. Sprinkle with salt and let sit for 10–15 minutes.
- Pat cucumbers dry.
- Mix cream cheese with herbs and lemon juice if using. Let it soften to spread easily.
- Spread butter or cream cheese on bread slices.
- Layer cucumbers evenly and press gently.
- Trim crusts and slice into fingers or triangles.
- Serve fresh or refrigerate up to 4 hours before serving.
Notes
Salted and drained cucumbers help prevent soggy sandwiches.
You can use butter instead of cream cheese for a classic British version.
Best served chilled with herbal tea or fresh fruit.
Nutrition
Calories: 140kcalCarbohydrates: 16gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 150IUVitamin C: 2mgCalcium: 35mgIron: 0.8mg