How many of us were introduced to cucumber sandwiches growing up at showers and church receptions? They’re such simple little snacks with vibrant flavor and opposing textures, soft and crispy. Pair these with our chowder or salted nuts as a light snack after working in the yard on a hot day. The spread works well on crackers or as a veggie dip
Course Appetizer, Brunch, Side Dish, Snack
Cuisine American, Farmers Market, Garden Goodies, No Cook, Southern
Keyword cucumber, cucumber sandwich, sandwich
Servings 16little sandwiches
Author Wendy Perry
Ingredients
1largeEnglish cucumber or other thin-skinned variety
1small bunchradishes (about 6)
17 oz. cream cheese with vegetables, softened
4tablespoonsbutter, softened
4scallions, finely minced
2tablespoonsmayonnaise (Duke’s preferred)
¾cupfresh dill, minced and loosely packed
½teaspoonwhite pepper
½teaspoongarlic powder
pinchsalt
8sliceswhite bread
salad sprouts,option
Instructions
Thinly slice cucumbers and place between paper towels to drain.
Finely mince the radishes and set aside.
Using a fork, smash together remaining ingredients except bread and sprouts.
Spread evenly on all 8 slices of bread. Layer 4 slices with cucumbers and sprouts. Scatter the others with minced radishes, pressing lightly into the spread. Close each sandwich and slice in quarters. Garnish with snips of fresh dill and serve chilled.