Description

These cucumber sandwiches from the Pioneer Woman are a light, refreshing snack or appetizer. Made with soft white bread, a creamy herbed spread, and crisp cucumber slices, they’re perfect for tea parties, showers, or a simple summertime lunch.

Ingredients

1 loaf soft white sandwich bread, crusts removed
1 large English cucumber, thinly sliced
8 oz cream cheese, softened
1/4 cup mayonnaise
1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
1 tablespoon fresh chives, chopped
1/2 teaspoon garlic powder

Salt and black pepper, to taste

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Instructions

In a medium bowl, mix the softened cream cheese, mayonnaise, dill, chives, garlic powder, salt, and pepper until smooth.
Spread a generous layer of the cream cheese mixture onto each slice of bread.
Lay the cucumber slices evenly over half of the bread slices.
Top with the remaining bread slices to form sandwiches.
Cut each sandwich into quarters—diagonally or into rectangles, depending on preference.

Serve immediately or chill for 30 minutes for a firmer texture.

Notes

Use a mandoline for ultra-thin cucumber slices.
For extra flavor, sprinkle a tiny bit of lemon juice over the cucumbers before assembling.
These are best served fresh but can be stored in an airtight container in the fridge for a few hours before serving.

Nutrition

Serving Size: 1 sandwich (approx. 1/6 of recipe)
Calories: 220
Sugar: 3g
Sodium: 320mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg