Description
These refreshing cucumber and cream cheese sandwich rolls are perfect for a light snack, afternoon tea, or party appetizer. They’re quick to prepare, creamy, and packed with fresh flavors. Ideal for summer gatherings or as a healthy lunchbox treat!
Ingredients
- 6 slices of soft white or whole wheat bread, crusts removed
- 4 oz (115g) cream cheese, softened
- 1 tablespoon fresh dill, finely chopped (optional)
- 1 tablespoon chives, finely chopped (optional)
- 1 cucumber, thinly sliced (use a mandoline for even slices)
- Salt and pepper, to taste
- 1 tablespoon lemon juice (optional, for extra freshness)
Instructions
-
Prepare the bread:
Flatten each bread slice with a rolling pin until thin. -
Make the spread:
In a bowl, mix the cream cheese, dill, chives, lemon juice, salt, and pepper until smooth. -
Assemble the rolls:
Spread a thin layer of cream cheese mixture over each slice of bread. Lay cucumber slices evenly over the cream cheese. -
Roll and seal:
Gently roll each slice into a tight log. Press lightly to seal the edges. -
Chill and serve:
Wrap the rolls in plastic wrap and refrigerate for 20–30 minutes to firm up. Slice each roll into 1-inch pieces before serving.
Notes
- You can add smoked salmon or turkey slices for extra protein.
- Use flavored cream cheese (like herb or garlic) for a twist.
- For gluten-free rolls, use gluten-free bread.