Honestly, I probably would just eat a cucumber sandwich the old fashioned way. Who cares if there is crust or not on the bread. This recipe is so tasty you could spread it on toast and grin after each bite. Shoot; I’d just eat this straight out of the bowl or with pita chips! Seriously, it’s that tasty. Don’t take my word for it; try it!
1 large seedless cucumber (skinned and sliced thinly)
8 oz of Whipped Cream Cheese
1/3 cup Mayo
1 tsp lemon juice
1 tbsp dill weed
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
2 tbsp butter (room temp)
10-15 cherry tomatoes (sliced)
1.Set out the butter so that it softens (do this a few hours before beginning the recipe).
2.Wash the cucumber and cherry tomatoes. Using a peeler, skin the cucumber and then slice the cucumber thinly. Dice the ends of the cucumber into tiny pieces to add to the filling later.
3.Slice the cherry tomatoes. Set both vegetables to the side until later.
4.Blend the butter, cream cheese, and mayo together until smooth. While still blending, add in the lemon juice.
5.Sprinkle in the rest of the seasonings (garlic powder, dill, salt and pepper) and stir. Add in the diced cucumber from earlier and continue to stir.
6. Prepare your bread by cutting off the crust. Then lay them out on a clean surface and begin spreading the filling onto the bread using a knife or the back of a spoon.
7.Before placing the bread on top, add the thinly sliced cucumber and sliced tomatoes. Place the bread on top and use a toothpick to hold it together for transporting.
If you are storing them in the refrigerator for later and you don’t want the bread to dry out, use this helpful trick: Wet some paper towel and ring it out. Lay it over the sandwiches and seal them in an airtight container and place them in the frig. They will stay moist for the following day.
Hope you enjoyed!