Cucumber Sandwiches with Dill and Cream Cheese
Classic cucumber sandwiches with cream cheese and dill are a vintage favorite. Fresh, simple to assemble, and perfect for spring gatherings, brunch or afternoon tea.
Servings 4 tea sandwiches
Ingredients
Prepare the cucumber:
- 1 medium English cucumber
- a few pinches of salt I use fine sea salt but table salt also works
For the sandwiches:
- 7 ounces cream cheese
- 1 tablespoon chopped fresh dill loosely packed
- salt to taste
- black pepper to taste
- drops of fresh lemon juice
- 4 slices whole wheat or white sandwich bread
- 1 teaspoon poppy seeds or sesame seeds optional
Instructions
Prepare the cucumber:
- Wash and thinly slice 1 medium English cucumber (you can peel it if you prefer).
- Sprinkle lightly with a few pinches of salt and let sit on paper towels for 5–10 minutes to draw out excess moisture. Pat dry, using extra paper towels.
Prepare the spread:
- Mix 7 ounces cream cheese with 1 tablespoon chopped fresh dill, a dash of salt, black pepper to taste, a few drops of fresh lemon juice and 1 teaspoon poppy seeds or sesame seeds, if using. Taste and adjust. Don't overdo it with the lemon juice from the start; you can always add more.
Assemble the sandwiches:
- Spread a layer of the cream cheese mixture on 4 slices whole wheat or white sandwich bread.
- Arrange the cucumbers on the slice of bread in two layers, in a crisscross pattern.
- Place the first layer horizontally on the slice of bread, and the second vertically or however you like.
- Top with the remaining slices of bread, cream cheese side down.
Notes
You can use other types of cucumbers.
Type of bread: You can use store-bought or homemade. This whole wheat loaf is perfect if you want a more rustic look, or go for the classic white sandwich bread, which is more traditional. You can buy one from a good bakery and call it a day.
This is not the recipe to make too far ahead, as the ingredients might moisten the bread too much. You don't want soggy sandwiches.
