Make delicate, traditional finger sandwiches perfect for your next Mother’s Day lunch or spring gathering. Learn the secrets to thin slices and preventing soggy bread.
Author:miasmeals
Prep Time:20 min
Cook Time:0 min
Total Time:20 min
Yield:24 small sandwiches 1x
Category:Appetizer
Method:Assembly
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 large English cucumber
1/2 cup cream cheese, softened
4 tablespoons unsalted butter, softened
1 tablespoon fresh dill, finely chopped
1 teaspoon fresh chives, finely snipped
1/4 teaspoon salt
1/8 teaspoon black pepper
8 slices white bread, crusts removed
Instructions
Prepare the cucumber: Peel the cucumber. Using a mandoline slicer set to the thinnest setting, slice the cucumber lengthwise into very thin ribbons.
Blot the cucumber slices thoroughly with paper towels to remove excess moisture. This step prevents soggy bread.
Make the herbed spread: In a small bowl, combine the softened cream cheese, softened butter, dill, chives, salt, and pepper. Mix until smooth and well combined.
Assemble the sandwiches: Lay out the crustless bread slices. Spread a thin, even layer of the herbed spread on one side of each slice.
Layer the cucumber: Arrange the dried cucumber ribbons neatly over the spread on four of the bread slices, slightly overlapping them.
Close the sandwiches: Top each with the remaining four slices of bread, spread-side down.
Chill and cut: Wrap the assembled sandwiches tightly in plastic wrap and chill for at least 30 minutes. This helps them hold their shape.
Before serving, use a sharp knife to cut each sandwich into three small rectangles or triangles.
Notes
For the thinnest cucumber slices, use a mandoline slicer. Always use caution when operating the slicer.
To prevent sogginess, always press the moisture out of the cucumber ribbons before assembling.
You can substitute the cream cheese mixture with plain softened butter if you prefer a simpler flavor for your elegant appetizers.
These are excellent for bridal shower food or any light lunch event.