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A close-up of delicious Cucumber Salad Sandwiches stacked high, perfect for a light lunch or snack.

Perfect Cucumber Salad Sandwiches

These cucumber salad sandwiches are a refreshing and light option, perfect for tea parties or a quick lunch. The key to avoiding soggy sandwiches lies in properly preparing the cucumber and using a dense bread, resulting in a delightful balance of creamy, crunchy, and refreshing.
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 4
Course: Lunch, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large English cucumber, thinly sliced
  • 1 teaspoon kosher salt
  • 4 ounces cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh chives
  • 1/4 teaspoon black pepper
  • 8 slices of bread sourdough or similar dense bread recommended
  • Optional: Watercress or arugula for added peppery bite

Equipment

  • Colander
  • Bowl
  • Paper towels
  • Medium bowl
  • Knife
  • Cutting board
  • Spatula or spoon

Method
 

  1. Prepare the Cucumber: Place the cucumber slices in a colander set over a bowl. Sprinkle with salt and toss gently. Let sit for at least 30 minutes, or up to an hour, to allow the salt to draw out excess moisture.
  2. Drain the Cucumber: After salting, press the cucumber slices firmly with paper towels to remove as much water as possible. You can even squeeze them gently with your hands, but be careful not to break them.
  3. Make the Cream Cheese Mixture: In a medium bowl, combine the softened cream cheese, mayonnaise, dill, chives, and pepper. Mix until smooth and well combined.
  4. Assemble the Sandwiches: Spread a generous layer of the cream cheese mixture on one side of four bread slices.
  5. Add the Cucumber: Arrange the drained cucumber slices evenly over the cream cheese layer.
  6. Optional Greens: If using, add a layer of watercress or arugula on top of the cucumber.
  7. Top and Serve: Top with the remaining bread slices. Cut each sandwich in half, if desired, and serve immediately.

Notes

Serving immediately prevents sogginess. Pre-salting and thoroughly draining the cucumber is crucial. Use full-fat mayonnaise for stability. Store leftover cream cheese mixture in an airtight container in the refrigerator for up to 3 days. For a spicier kick, add a pinch of red pepper flakes to the cream cheese mixture.