Ingredients
Scale
- 4 large cucumbers, thinly sliced
- 1/2 cup cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper to taste
- Fresh white bread or soft sandwich bread, crusts removed
- Optional: butter or unsalted butter for spreading
Instructions
- In a mixing bowl, combine the softened cream cheese with mayonnaise, lemon juice, and chopped dill. Mix until smooth and creamy.
- Add a pinch of salt and freshly ground black pepper to taste.
- Spread a thin layer of the cream cheese mixture evenly on one side of each slice of bread.
- Arrange the thinly sliced cucumbers over half of the bread slices, then top with the remaining slices to create sandwiches.
- Gently press down, then cut off the crusts for a neat finish, and slice into quarters or small rectangles.
- For an added touch, you can spread a thin layer of butter before adding the filling or cucumbers.
Notes
- Refrigerate assembled sandwiches for at least 30 minutes to allow flavors to meld.
- Use fresh, thinly sliced cucumbers for maximum crunch.
- Wrap tightly and consume within 24 hours for the best freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snack
- Method: No Cook
- Cuisine: British-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 150 kcal Kcal
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
