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Cucumber Sandwiches


Hooray spring will soon be here!  I for one am very excited about this fact, and can’t wait to be able to get outside and ride my bike until my butt hurts.   It has definitely been a very long winter, and it seems the older I get the less I appreciate the cold and the snow.  To pass those seemingly endless dark dreary cold days – I like to dream about our plans for the future of escaping the cold altogether.  However, until that dream comes to fruition, and to speed up the process of getting to the next more cheerful season – I like to start making my favorite springtime recipes.  One such recipe is my cucumber finger sandwiches.


There are not too many people who when you utter the words cucumber sandwiches jump up with excitement.  More often than not it’s one of those sandwiches that is looked at to be some antiquated old lady tea party standard  – that is just about as exciting as watching paint dry.   I am here to tell you that it doesn’t have to be.  Cucumber sandwiches can be flavorful, refreshing, and delightfully dainty treats.  So, when you are looking for a sandwich that is light and packed with clean herb flavors – you needn’t look any further.



2-3 english cucumbers, sliced thinly (you may use a different type of cucumber, but just remember to peal them)

2-3 tablespoons extra virgin olive oil

2 teaspoons fresh or dried dill

1 -1/2 teaspoons thyme

1/2 teaspoon garlic powder

8 oz. cream cheese

the juice of half a lemon

salt and pepper to taste

soft white bread



In a mixing bowl combine the cream cheese, lemon juice, garlic powder, 1 teaspoon thyme and 1 teaspoon dill. Then salt and pepper to taste.  Chill for at least 2 hours.

Place the cucumber slices in a separate bowl and drizzle with olive oil just enough to coat each slice. Sprinkle in the remaining dill and thyme.  Salt and pepper to taste. Then let marinate 20-30 minutes.

To assemble spread cream cheese mixture onto white bread, then layer the cucumber slices, top with another slice of bread spread with the cream cheese mixture, cut the crusts and slice diagonally or into thirds.





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