Ingredients
8 ounces Cream cheese, softened
2 tablespoons Unsalted butter, softened
1 tablespoon Fresh dill, chopped
1 teaspoon Lemon juice
1/4 teaspoon Salt
1/8 teaspoon Black pepper
1 medium English cucumber (thinly sliced)
8 slices White sandwich bread or sourdough
Optional: 2 tablespoons red onion, very thinly sliced
Instructions
1. Prepare the Cream Cheese Spread: In a medium bowl, beat softened cream cheese and butter until smooth. Stir in chopped dill, lemon juice, salt, and pepper until fully incorporated.
2. Prep the Cucumbers: Slice the cucumber into very thin rounds (about 1/8-inch). Place on a paper towel-lined plate, sprinkle with a pinch of salt, and let sit for 10-15 minutes to draw out water. Pat rigorously dry.
3. Assemble: Spread a generous layer of the cream cheese mixture on one side of each bread slice. If using onion, place on top of the cream cheese. Arrange cucumber slices in an overlapping layer on half the bread slices. Top with remaining bread slices, cream cheese side down.
4. Trim and Cut: Trim the crusts if desired. Cut each sandwich diagonally into triangles or into four smaller squares.
5. Chill and Serve: Cover loosely and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
Pro-Tips:
• Use English cucumbers for fewer seeds and thinner skin.
• Always salt the cucumber slices and pat them dry to prevent soggy bread.
• Spread cream cheese on both bread slices to create a waterproof barrier.
• Ensure cream cheese and butter are at room temperature for a velvety spread.
Variations:
• Add minced chives, parsley, or tarragon for a different herbal profile.
• Include smoked salmon or a sprinkle of smoked paprika for a savory twist.
• Swap white bread for rye, sourdough, or croissants.
- Prep Time: 20
- Category: Appetizer
- Method: No-Cook
- Cuisine: British
- Diet: Vegetarian