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Easy Cucumber Salad Sandwiches

Crisp and refreshing cucumber sandwiches, perfect for a sunny lunch or picnic, featuring a creamy dill filling.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 sandwiches
Course: Lunch, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

For the creamy filling
  • ½ cup cream cheese, softened
  • 2 tablespoons sour cream
  • 1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
  • to taste Salt and pepper
For the sandwiches
  • 4 slices bread (your favorite type)
  • 1 cup cucumber, thinly sliced
  • Optional: lettuce leaves for extra crunch

Method
 

Preparation
  1. In a mixing bowl, combine the cream cheese, sour cream, and dill. Mix until smooth and creamy.
  2. Gently fold in your sliced cucumbers and season with salt and pepper to taste.
  3. Spread the creamy cucumber mix generously onto one slice of bread.
  4. Add a layer of lettuce if using, then top with another slice of bread.
  5. Repeat with remaining ingredients, then slice into halves or quarters.

Notes

These sandwiches are best enjoyed fresh, but they’ll last in the fridge for about 1 day. For optimal freshness, prepare the creamy filling in advance and assemble right before serving. Tips: Opt for whole-grain bread, use a mandoline for thin slices, and consider adding lemon juice or garlic powder for enhanced flavor. For variations, try avocado or zucchini, or make it vegan with plant-based cream cheese.