Ingredients
Scale
- 1 medium cucumber, thinly sliced
- 8 slices of white or whole wheat bread
- 4 tablespoons unsalted butter, softened
- 2 tablespoons cream cheese (optional for extra creaminess)
- 1 teaspoon fresh dill, chopped (or substitute with chives)
- Salt and pepper to taste
Instructions
- Begin by washing the cucumber thoroughly. Using a sharp knife or mandoline, slice the cucumber into thin rounds. Mama Lou always insisted on the importance of uniform slices for the perfect bite.
- Lay the cucumber slices on a paper towel, lightly sprinkle with salt, and let them sit for about 10 minutes. This step helps draw out excess moisture, ensuring your sandwiches don’t become soggy.
- Meanwhile, in a small bowl, mix the softened butter with chopped dill (or chives) and a pinch of salt and pepper. If you’re using cream cheese, blend it with the butter mixture for an extra creamy texture.
- Spread a generous layer of the butter mixture on one side of each bread slice. The key to a perfect cucumber sandwich is the balance of flavors and textures, as Mama Lou would always remind me.
- Pat the cucumber slices dry with another paper towel, then layer them evenly over half of the bread slices.
- Top with the remaining bread slices, butter-side down, to form sandwiches. Gently press them together to ensure they hold.
- Using a sharp knife, trim the crusts from the sandwiches, then cut each sandwich into triangles or rectangles. As a child, I loved helping Mama Lou with this part, fascinated by the precision and care she took.
- Arrange the sandwiches on a platter, and serve them immediately or cover with a slightly damp cloth to keep them fresh until serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International