Description
These refreshing Cucumber Sandwiches are a perfect light snack or appetizer, combining crisp cucumber with creamy herbed cream cheese on soft pumpernickel or marble rye bread. Ready in just 20 minutes, they are easy to assemble and ideal for parties or afternoon tea.
Ingredients
Cucumber Mixture
- 3 large cucumbers
- 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. Squeeze the grated cucumber thoroughly with cheesecloth or a clean tea towel to remove excess liquid.
- Make the filling: In a large bowl, combine the grated cucumber, softened cream cheese, minced chives, minced dill (if using), and ranch seasoning. Beat well by hand or with a hand mixer until evenly combined. Season the mixture with salt and pepper to taste.
- Assemble the sandwiches: Lay out the bread slices on a cutting board in pairs. Evenly spread the cucumber mixture over half of the slices. Top each with the remaining bread slices to form sandwiches. Cut each sandwich into quarters or triangles.
- Serve: Arrange the sandwiches on a serving platter and serve immediately for the freshest taste.
Notes
- If you prefer less moisture, refrigerate the squeezed cucumber for 10 minutes before mixing to absorb any additional liquid.
- For a vegan alternative, substitute cream cheese with a plant-based version and ensure the ranch seasoning is dairy-free.
- These sandwiches are best served fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
- Try adding a sprinkle of smoked paprika or a few drops of lemon juice to the mixture for added flavor dimension.
