Cucumber Sandwich With Dill Cream Cheese
I didn’t grow cucumbers this year but luckily a friend did (and what cucumbers they grew!) I traded them a jar of floral raspberry jam, and ferreted home a bag of cucumbers as thick as my wrist (I clearly came out on top in this exchange.)
I immediately knew what I wanted to use them for–sandwiches. And not just any sandwich would do, I wanted to make cucumber sandwiches that would bring to mind thoughts of afternoon tea and cute dainty hats and sundresses.
Traditionally, it’s made with butter, but variations with mayonnaise, cream cheese, and goat cheese have shown up. Here, I’m using cream cheese, with chopped dill, although I’m certain minced chives would be great as well. The crisp, juicy cucumber slices make for a wonderful foil for the herbed creamy cheese spread. I regret when I made it to the end of the sandwich…
Ingredients
- 2 slices of sandwich bread (recommended Hokkaido Milk Bread)
- 2 tablespoons cream cheese (or 1 tablespoon butter or mayonnaise)
- 8-9 rounds of thinly sliced cucumber
- 1 teaspoon fresh chopped dill (or chives, sundried tomato powder, or mix and match)
- Ground pepper, to taste
- Mix cream cheese with fresh chopped dill and pepper to taste.
- Spread on one slice of sandwich bread and assemble cucumber slices on top. Add second slice of bread.
- It is generally accepted that sandwiches cut in half taste 200% better than when left whole.