Yield: 32 Finger Sandwiches
Cucumber Sandwiches
This recipe for Cucumber Sandwiches is a family recipe that has been passed down for years. They’re beautifully fresh and creamy, and so easy to make. Use your favorite bread, and enjoy!
Ingredients
- 3 large cucumbers
- 8 ounces cream cheese, softened
- 3 tablespoons fresh minced chives
- 1 tablespoon fresh minced dill, optional
- 1 tablespoon ranch seasoning
- Salt and pepper, to taste
- 16 slices pumpernickel or marble rye bread, crusts removed
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Instructions
- Peel the cucumbers, and remove the center seeds (you can scoop them out with a spoon). Grate the cucumbers, using a box grater or food processor. Squeeze the grated cucumber well with cheesecloth, or a tea towel, to remove any excess liquid from the cucumbers.
- In a large bowl, combine the grated cucumber, cream cheese, chives, dill, and ranch seasoning. Beat well until combined, by hand or with a hand mixer. Season to taste with salt and pepper.
- Arrange the bread slices on a cutting board in pairs of two, side by side. Gently and evenly spread the cucumber mixture over half of the bread slices. Top with the other slice to make a sandwich, and cut each sandwich into quarters or triangles. Serve immediately!
Video
Notes
Storing Leftovers
To store, place the sandwiches on a plate, and wrap tightly with plastic wrap. You can store them in the refrigerator for up to 24 hours before serving.Nutrition
Serving: 1, Calories: 59kcal, Carbohydrates: 7g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 7mg, Sodium: 127mg, Fiber: 1g, Sugar: 1g