Ingredients
Scale
- 6 slices premium white sandwich bread
- 1 small English cucumber, thinly sliced (about 1 cup)
- 2 tbsp fresh mint leaves, finely chopped
- 3 tbsp cream cheese, softened
- 1 tsp lemon zest
- Β½ tsp lemon juice
- ΒΌ tsp salt
- 1 tbsp unsalted butter, softened (for brushing crusts)
- Fresh mint sprigs, for garnish
Instructions
- Trim crusts from bread slices. Lightly brush outer crusts with softened butter and set aside.
- In a small bowl, mix cream cheese, chopped mint, lemon zest, lemon juice, and salt until smooth.
- Spread a thin layer of the mint-cream cheese mixture on 3 bread slices. Top with cucumber slices (pat dry first to prevent sogginess), thenη with remaining bread slices.
- Cut each sandwich diagonally into two triangles. Arrange on a platter and garnish with mint sprigs.
- Refrigerate for 10β15 minutes before serving for cleaner slices and enhanced flavor.
Notes
- For best texture, use seedless cucumber and pat slices dry with paper towels before assembling.
- Wrap tightly in plastic wrap and refrigerate up to 4 hours β but serve fresh for optimal crispness.
- Vegan option: swap cream cheese for cashew cheese + Β½ tsp nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: No-Bake
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich (2 triangles)
- Calories: 128 Kcal
- Sugar: 2g
- Sodium: 187mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 21mg
