Ingredients You’ll Need
(Makes 12–16 small sandwiches)
1 English cucumber (or 2 regular cucumbers), thinly sliced
8 oz (1 block) cream cheese, softened
¼ cup fresh dill or chives, finely chopped
1 loaf thin-sliced white bread (e.g., Sunbeam or Pepperidge Farm Very Thin)
Salt to taste
Optional: ½ tsp lemon juice or a grind of black pepper
💡 Pro Tips:
Use English cucumber—it’s seedless, less watery, and has tender skin.
Pat slices dry with paper towels to prevent soggy bread.
Soften cream cheese at room temperature for smooth, tear-free spreading.
Trim crusts neatly—use a serrated knife for clean edges.
Step-by-Step Instructions (Delicate, Refreshing, Foolproof)
1. Prep the Filling
In a bowl, combine softened cream cheese, herbs, salt, and optional lemon juice.
Mix until smooth and fluffy.
2. Slice the Cucumber
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