Flavorful Cucumber Sandwiches feature white bread spread with seasoned cream cheese and crisp cucumbers. Perfect for luncheons, tea times, brunches, parties, or showers, these elegant finger sandwiches are refreshing and delicious.
SOFTEN CREAM CHEESE: Set out cream cheese to get to room temperature about 1 hour before making the sandwiches. To soften cream cheese quickly, cut it into small cubes and let it sit in a warm place for 15-20 minutes, or microwave it for 15 seconds, flip, and microwave for another 15 seconds until very soft.
SPREAD: In a large bowl, combine softened cream cheese, mayo, and seasoning mix (don't prepare according to the packet directions). Beat with a hand mixer until smooth. Cover and refrigerate for 20 minutes to firm up and blend flavors.
CUCUMBERS: Wash and thoroughly dry cucumbers. Cut off and discard about 1 inch from each end of the cucumbers -- this part is very bitter. Then thinly slice cucumbers. (Use a mandolin for speed here!) I cut cucumbers 1/4-inch thick.
ASSEMBLY: Spread a generous layer of cream cheese mixture on each slice of white bread. On half the slices, add a layer of cucumbers, overlapping to cover completely. Use two layers for very thin slices or one layer for 1/4-inch thick slices. Optionally, sprinkle with cracked pepper. Add a touch of salt if needed, though the seasoning mix is usually sufficient. Press another slice of bread on top to form sandwiches. If desired, remove crusts and cut into triangles or quarters. Arrange on a platter to serve.
LEFTOVERS: You'll likely have some leftover spread. Store it in the fridge for up to a week and use as a dip for raw veggies -- yum!
Video
Notes
Note 1: My favorite bread to use in this recipe is Sara Lee's Artesano brioche bread (not sponsored). Any good quality, thin, and soft white bread will work great here.