Savory Cucumber Finger Sandwiches
Delight your guests with these elegant and refreshing Savory Cucumber Finger Sandwiches, a timeless addition to any tea party, brunch, or light snack spread! Featuring crispy, thinly sliced English cucumber layered atop a creamy, herb-infused cream cheese mixture, these bite-sized sandwiches pair subtle textures with bursts of fresh dill and a hint of garlic. The base of fluffy white sandwich bread is carefully buttered to prevent sogginess, ensuring each bite stays perfectly crisp. With just 15 minutes of prep time and no cooking required, these sandwiches are as easy to make as they are satisfying to eat. Serve chilled and beautifully arranged for a sophisticated touch that’s sure to impress at your next gathering!
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Recipe Information
Ingredients
- 1 whole English cucumber
- 225 grams Cream cheese
- 2 tablespoons Fresh dill
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 12 slices White sandwich bread
- 2 tablespoons Unsalted butter
Instructions
Wash the cucumber thoroughly, then peel it if desired. Slice the cucumber into very thin rounds using a sharp knife or mandoline slicer.
In a medium mixing bowl, combine the cream cheese, fresh dill, garlic powder, salt, and ground black pepper. Mix until smooth and well-combined.
Using a butter knife, spread a thin, even layer of unsalted butter on one side of each slice of bread. This helps prevent the cream cheese mixture from making the bread soggy.
Spread a generous layer of the cream cheese mixture on top of the buttered side of 6 slices of bread.
Layer the cucumber slices evenly over the cream cheese mixture on each slice of bread, slightly overlapping the slices.
Place the remaining 6 slices of bread on top, buttered side down, to form sandwiches.
Using a sharp serrated knife, carefully trim the crusts off each sandwich. Then cut each sandwich into 4 even pieces, either rectangles or triangles.
Arrange the finger sandwiches on a serving tray and serve immediately. If not serving right away, cover with plastic wrap and refrigerate for up to 2 hours to keep them fresh.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 3110 mg | 135% | |
| Total Carbohydrate | 205.1 g | 75% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 37.5 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1150 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
