Description
Fresh cucumber sandwiches made with cream cheese, herbs, and rye bread. A classic family recipe perfect for parties, tea time, and light lunches.
Ingredients
Scale
- 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
Instructions
- Peel cucumbers and remove seeds.
- Grate cucumbers and squeeze out excess liquid.
- Combine cucumber, cream cheese, chives, dill, and ranch seasoning.
- Season with salt and pepper.
- Spread mixture onto half the bread slices.
- Top with remaining bread slices.
- Cut into quarters or triangles.
- Serve immediately.
Notes
- Squeeze cucumbers thoroughly to prevent soggy sandwiches.
- Store tightly wrapped in the refrigerator for up to 24 hours.
- Prep Time: 20 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 sandwich quarters
- Calories: 220
- Sugar: 4
- Sodium: 420
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 2
- Protein: 6
- Cholesterol: 30