Cucumber Sandwich
Servings: 2
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Ingredients
- 4 oz (113 gms) whole cream cheese softened to room temp (refer notes)
- 2 tbsp chopped fresh dill refer notes
- Zest and Juice of half a large lemon
- Salted butter softened for spreading on bread slices
- Salt
- Pepper powder
- 6 slices Bread white/brown/multigrain
- 1/2 large cucumber seeded and thinly sliced, thoroughly dried with paper towels
Instructions
- In a small bowl, combine cream cheese, fresh dill, lemon zest, and lemon juice. Add enough salt and pepper to taste.
- Butter each slice of bread (prevents sogginess.) Lay slices with butter side up on a work surface. Evenly distribute the cream cheese mixture onto each slice.
- Arrange towel-dried cucumber slices on top of the first 3 slices of bread. Top with remaining bread. Slice off the crusts. If not serving immediately, wrap tightly in cling wrap and chill for up to 24 hours. When ready to serve, slice into 2 or 4 triangles per sandwich.
Notes
I've used Labneh (Middle Eastern cheese) instead of cream cheese and mint leaves instead of dill. I guess for a healthier option, you can use Greek Yogurt (hung curd) or you can use a combination of greek yogurt and cream cheese or a combination of labneh and greek yogurt. I think Parsley will also work well for this recipe.
I used only lemon juice and skipped lemon zest.
Make sure the cucumber slices are thin (I used mandoline slicer) and you absorb the water completely with kitchen tissues. Also, dont skimp on the butter since it prevents the sandwich from becoming soggy. Please be careful with salt, since the cream cheese and butter (if using salted) is already salted.