SaveCucumber cream cheese sandwiches
Soft bread spread edge to edge with whipped cream cheese, layered with thin, well-dried cucumber slices and cut into crustless triangles. A cool, mild lunchbox sandwich that stays fresh until noon and takes 10 minutes.
- Prep
- 10 min
- Cook
- No cooking
- Serves
- 4
- Per serve
- 200 kcal
Method
Amounts in the steps are for the original 4 servings. Use the ingredient list for your amounts.
Lay the cucumber slices on a double layer of paper towels, sprinkle with the salt, cover with more paper towels and press firmly. Let them sit while you spread the bread.
Stir the dill into the cream cheese. Spread it thinly over one side of every bread slice, right to the edges, so the bread is sealed from the cucumber.
Press the cucumber dry again, then overlap the slices in a single layer on 4 of the bread slices. Top with the remaining bread, cream cheese side down.
Cut off the crusts with a serrated knife and cut each sandwich into 4 triangles. Pack snugly in a lunch box with an ice pack.
Tips
- Drying the cucumber well and spreading cream cheese on both slices are what keep the bread from going soggy by lunchtime.
- Peel the cucumber first if your kids prefer it milder and softer.
- Make them the night before, wrap tightly and refrigerate; they keep well for a day.
Nutrition per serving
- Calories
- 200
- Protein
- 5 g
- Carbs
- 21 g
- Fat
- 11 g
- Saturated fat
- 6 g
- Fiber
- 1 g
- Sugar
- 4 g
- Sodium
- 310 mg
Estimated from USDA data for 1 of 4 servings. Doesn't include salt to taste or anything listed “to serve”.
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Gear that helps
- Hand mixer Whips cream and beats batters fast.
- Mandoline slicer Paper-thin, even slices in seconds.
- Chef's knife A sharp knife makes prep faster and safer.
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