Description
Cucumber Sandwiches are the epitome of light, refreshing bites that brighten up any gathering. These easy-to-make sandwiches feature crisp cucumber slices nestled between soft bread, complemented by a rich spread of butter or cream cheese. Perfect for summer parties, afternoon teas, or as delightful finger foods at picnics, they offer a satisfying crunch without heaviness.
Ingredients
Scale
- 1/2 English cucumber, peeled and thinly sliced
- 8 slices white bread, such as Pepperidge Farm Very Thin White
- 4 tablespoons unsalted butter or cream cheese, softened
- 1/8 teaspoon salt
- 1/8 teaspoon ground white or black pepper
- Optional: watercress, mint leaves, lemon zest, dill, chives, parsley
Instructions
- Salt the cucumber slices and let them sit on paper towels for 20 minutes to draw out moisture. Pat dry.
- Spread a generous layer of butter or cream cheese on one side of each slice of bread.
- Layer cucumber slices evenly on half the bread slices and sprinkle with pepper and any optional toppings.
- Top with remaining bread slices, press down gently, and cut into desired shapes.
- Serve immediately on a platter or refrigerate until ready to impress.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No cooking
- Cuisine: British
Nutrition
- Serving Size: 1 sandwich
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg