Petite Southern Cucumber Sandwiches
Summer‑garden cucumbers, shaved paper‑thin, are layered on soft, crust‑free white bread slathered with lemon‑bright herbed cream cheese—and then cut into dainty “fingers” or triangles for a simply elegant treat that’s refreshingly light and effortless to prepare
Servings: 24 servings
Calories: 85kcal
Equipment
- 1 tea towels or
Ingredients
- 1 English cucumber, sliced thinly approximately 2 cups or more
- ½ tsp kosher salt
- 8 ounces cream sheese
- ¼ cup mayonnaise
- ½ tsp grated lemon zest
- 1 Tbsp fresh dill (chopped)
- 1 Tbsp chives (chopped)
- ¼ tsp garlic powder
- 1 loaf white bread slices
Instructions
Prep Cucumbers
- Using a mandoline or a sharp chef knife, thinly slice the cucumber into1/8-inch slices. Combine sliced cucumbers and kosher salt in a medium mixing bowl and mix until coated thoroughly. Once mixed well, place sliced cucumbers in a fine mesh strainer, set the strainer over the mixing bowl, and allow cucumbers to drain for 30 - 60 minutes.. Once the draining period is done, spread the sliced cucumbers out on either paper towels or clean kitchen tea towels and roll each towel tightly, allowing the moisture to be absorbed further while mixing the cream cheese spread.
Cream Cheese Spread
- In a medium mixing bowl, using a hand mixer, mix together cream cheese, mayonnaise, lemon zest, and powdered garlic. Mix in dill and chives. Blend thoroughly.
Assemble Sandwiches
- Spread cream cheese mixture evenly over 12-14 slices of white bread using an offset spatula (about 1–1⅓ tbsp per slice). Unroll cucumber slices and divide them among 6 of the bread slices. Top each with one of the remaining slices to form sandwiches. Trim the crusts off using a serrated bread knife, then cut each sandwich into four small tea‑sandwich quarters. Yields 6-7 whole sandwiches or 24–28 petite servings. If not serving immediately, wrap tightly in plastic wrap and refrigerate for up to 4 hours.
Notes
I love trying a recipe once exactly as written—just to see how it’s meant to taste! After that, the fun really begins. Feel free to freshen it up with your favorite herbs, switch up lemon for lime, or tweak spice levels to suit your palate. This recipe is your canvas—explore, swap, and make it delightfully yours.
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Nutrition
Serving: 1tea sandwich | Calories: 85kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Cholesterol: 11mg | Fiber: 1g | Sugar: 1g