Description
Delicious and refreshing cucumber sandwiches featuring a creamy herb-infused spread on tender pumpernickel or marble rye bread, perfect for tea parties, light lunches, or appetizers.
Ingredients
Vegetables
- 3 large cucumbers
Spread
- 8 ounces cream cheese, softened
- 3 tablespoons fresh minced chives
- 1 tablespoon fresh minced dill (optional)
- 1 tablespoon ranch seasoning
- Salt and pepper to taste
Bread
- 16 slices pumpernickel or marble rye bread, crusts removed
Instructions
- Prepare the cucumbers: Peel the cucumbers and remove the center seeds by scooping them out with a spoon. Grate the cucumbers using a box grater or food processor, then squeeze the grated cucumber well using cheesecloth or a tea towel to remove excess liquid. This step is crucial to prevent soggy sandwiches.
- Make the cucumber spread: In a large mixing bowl, combine the grated cucumber, softened cream cheese, minced chives, minced dill (if using), and ranch seasoning. Beat the mixture well by hand or with a hand mixer until fully combined and creamy. Taste and season with salt and pepper as desired.
- Assemble the sandwiches: Lay out the bread slices in pairs on a cutting board. Spread the cucumber mixture evenly over half of the bread slices. Place the remaining slices on top to form sandwiches. Cut each sandwich into quarters or triangles for serving.
- Serve immediately: These cucumber sandwiches are best enjoyed fresh to maintain their crisp texture and creamy flavor. Serve them as a light snack, appetizer, or alongside a refreshing tea.
Notes
- Be sure to fully drain the grated cucumbers to avoid soggy bread.
- The dill is optional but adds a lovely fresh flavor.
- Use fresh herbs for the best taste.
- Can be made a few hours ahead but cover tightly and refrigerate.
- These sandwiches are traditionally served at tea parties or summer gatherings.
