Southern 4‑Ingredient Cucumber Sandwiches
A refreshing, no‑cook classic – crisp cucumber, creamy spread, and soft bread
Ingredients
- 8 slices soft white bread (Pullman or similar)
- 1 English or Persian cucumber (thin‑skinned)
- 8 oz (225 g) cream cheese, softened
- Salt and black pepper, to taste
Instructions
1. Prepare the Cucumbers
- Slice cucumber into very thin rounds (1/8‑inch or thinner).
- Lay slices on paper towels and lightly sprinkle with salt.
- Let sit for 5–10 minutes to draw out excess moisture.
- Pat dry with a paper towel.
This prevents soggy sandwiches.
2. Spread the Bread
- Spread a thin, even layer of softened cream cheese on one side of each bread slice.
3. Assemble
- Arrange cucumber slices in a single layer over the cream cheese on 4 of the slices.
- Sprinkle lightly with black pepper.
- Top with the remaining 4 slices, cream cheese side down.
4. Trim & Cut
- Using a sharp knife, remove the crusts from all sides.
- Cut each sandwich into triangles or small squares.
5. Serve
- Arrange on a platter. Serve immediately or chill for up to 2 hours before serving.
Tips
- Best bread: Soft, fresh white bread (day‑old is harder to cut cleanly).
- Flavored cream cheese: Mix in fresh dill, chives, garlic powder, or a squeeze of lemon.
- Make‑ahead: Assemble up to 4 hours ahead, cover with a damp paper towel and plastic wrap, and refrigerate.
- For extra elegance: Garnish with fresh dill or a sprinkle of paprika.
Serving Suggestions
- Afternoon tea
- Bridal or baby showers
- Light lunch with soup or salad
- Picnics and brunches
Enjoy these cool, creamy, crisp little sandwiches!
