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Cucumber Cream Cheese Sandwiches
These easy cucumber cream cheese sandwiches are the perfect addition to any luncheons, tea parties, picnics, or showers. They are simple, fresh, light, require no cooking or heating, and taste refreshingly delicious!!
Ingredients
- 8 slices white sandwich bread or any bread of choice
- ½ English cucumber or Persian cucumber
- 2-3 ounces Arugula leaves washed and dried
- 4 slices Cheese slice American, pepper jack, or any of choice.
- ½ teaspoon Chaat masala or as required, optional
- black pepper freshly cracked, adjust to taste
For the cream cheese spread
- 6 ounces cream cheese softened at room temp, (approx 5 tablespoon)
- ⅛ teaspoon salt adjust to taste
- black pepper freshly cracked, adjust to taste
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ½ teaspoon dry parsley flakes
Instructions
To make the cream cheese spread
- In a small mixing bowl, combine the softened cream cheese, salt, pepper, onion powder, garlic powder, and dry parsley flakes. Mix until well combined.
- The cream cheese mixture is ready. You can make the spread 2-3 days in advance and store it refrigerated. Take it out and keep at room temperature for 30 mins to an hour before using so it is easy to spread.
To assemble the cucumber sandwiches
- Cut the crust off of the bread.
- For each sandwich (two slices), spread a tablespoon of cream cheese on each piece of bread.
- Add a handful of arugula leaves on one of the slices over the spread. It will act as glue to hold the leaves in place (optional).
- Peel the cucumber and cut into thin slices (about ⅛ inch thick or less) using a mandoline or sharp knife.
- Place the cucumber slices on top of the arugula. Season it with some chaat masala (optional) and more pepper.
- Add a slice of cheese, and place the second piece of bread on top, cream cheese side down to close the sandwich.
- Repeat the process for the remaining sandwiches.
- Using a sharp knife cut the sandwich into desired size and shapes like 4 triangles,or 4 squares, or 3 or 2 finger sandwiches.
- Serve immediately and enjoy!!
Notes
Bread crusts: Don’t throw away those trimmed bread crusts. You can use them to make Bread Upma, bread pudding, breadcrumbs, or croutons.
Cucumber: Use English or Persian cucumbers as they have less water and seeds. If you know, these sandwiches are going to be sitting out for a while after serving, pat dry the cucumbers after slicing to remove excess moisture. This will ensure the bread doesn’t become soggy from the cucumbers.
Cream cheese spread Shortcut: would be to use flavored cream cheese (such as chive and onion, spicy jalapeño, or veggie cream cheese).
Greens - they are optional but highly recommend adding your favorite for that added texture and make it more nutritious
Knife: Use a good sharp knife to cut the sandwiches, dull knives require too much pressure while cutting and cause the filling to squeeze out. Also, don’t use a serrated knife as it can tear the bread.
Clean cuts: For those neat looking clean-cut edges of each sandwich, wipe the knife clean in-between cuts.
Spicy cucumber sandwich: The overall feel of this sandwich is cool but if you like some heat, add red chili flakes (to taste) or even better, mix in some pickled jalapenos in the cream cheese spread. Add so much flavor!!
Indian Twist: Add some green chutney on top of the cream cheese spread for a more delicious flavor!!
Storage: Serve these sandwiches as soon as they are ready or at least within a couple of hours for the best taste and texture.
I do not recommend making them ahead of time as the chances are they may get soggy due to the cucumber releasing its moisture.
To make these ahead of time: I would recommend prep everything before and assemble them close to the time you are ready to serve.
Leftovers: Store leftover sandwiches in the fridge for 1-2 days, covered airtight or wrapped in plastic wrap so the bread doesn't dry out.
Nutrition
Calories: 355kcal | Carbohydrates: 29g | Protein: 13g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 626mg | Potassium: 252mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1115IU | Vitamin C: 3mg | Calcium: 344mg | Iron: 2mg
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