Cucumber Cream Cheese Sandwiches
Cucumber Cream Cheese Sandwiches
These cucumber cream cheese sandwiches are simple deliciousness. Made with cream cheese, cucumber, butter and mayo. These come together easily with a few detailed yet simple steps. This sandwich is so decadent, fresh and delicious. They are perfect for a Mother’s Day tea or a simple party snack. These are a thoughtful, delicate and delicious party food, especially when you are on a budget.
These sandwiches pair really well with my famous BLT PASTA SALAD. This makes the perfect Mother’s Day Luncheon.
I like to use the butter lettuce for these sandwiches. It is a tender, sweet lettuce that doesn’t add too much crunch to this sandwich. The sweetness also adds great flavor without overpowering the flavor of the cream cheese and cucumbers.
Super Thin Cucumbers
I like to use my veggie peeler to peel these cucumbers super thin. I simply cut the tip off the end of the cucumber and then just drag the peeler on the end. All of the slices won’t be perfect but that it ok. I love this veggie peeler from Amazon. It comes in a three pack and it is nice and sharp. I used to use a mandolin, but I have better luck with not cutting myself with using the peelers. You can also use a knife. Just try to cut them very thin.
Assembling The Sandwich
I spread the cream cheese mixture on both sides but do not go all the way to the edges of the bread. You will cut the crusts off the bread so don’t waste the cream cheese on the edges. I do about 4 layers of the cucumbers because my slices are super thin. If your slices are thicker, use less layers.
Butter, Cream Cheese and Mayo
All three of these whipped together are the perfect thruple. The cream cheese is creamy, the butter helps give the mixture a great flavor and makes it extra spreadable. The mayo helps whips this so it’s light as air. I add the green onions and the celery salt. Be sure to use some discretion with the celery salt, so that your sandwich is not too salty.
- 8 to 10 slices of White Bread (buy the cheap kind)
- 1 8 ounce package of cream cheese, softened
- 2 tablespoons of mayonnaise
- 2 tablespoons of butter, softened
- 6 green onions, green parts only, sliced thinly
- 1 medium to large seedless cucumber
- 1 package of Butter Lettuce or any kind of leafy green lettuce
- 1/4 teaspoon of celery salt (or to taste)
- pinch of Kosher salt
- Add your cream cheese, mayo and butter to a stand mixer or a bowl and use a hand mixer. Make sure the butter and the cream cheese is softened so that it whips up light and fluffy. I whip this on high for 3 minutes or so.
- Using a veggie peeler, mandolin or sharp knife. Slice the cucumber very, thin. Make sure the cucumber is washed and do not peel. I use a veggie peeler to pell very thin slices. I cut the tip off the end of the cucumber and just consistently peel the end into paper thin slices.
- I use a salad spinner, and add the cucumber slicer to it and a small pinch of salt. Give the cucumbers a toss and let sit for 5 minutes. Then use the salad spinner to remove excess water.
- If you don’t have a salad spinner, toss the cucumber slices in a bowl with the salt, let sit, then spread out on a paper towel and blot dry with another paper towel.
- In the cream cheese, butter and mayo whip, add the green onions and the celery salt. Whip for another 2 minutes. Taste and add salt if you think it needs it. Remember the cucumber slices are also slightly salted. The salt also gets stronger as it sits in the recipe. So keep that in mind.
- I work in batches and spread the bread slices out. I slather both slices for each sandwich. Use a decent amount of the cream cheese mixture on each slice. I don't go totally to the edges as you will be cutting the crusts off these.
- Use enough cream cheese mixture so that there is a decent layer that will hold your cucumbers and lettuce in place.
- On one side of the bread slice, layer the cucumber slices, Because they are very thin, I do about 4 layers of the cucumbers. Do as many or as little as you prefer.
- Lay one piece of butter lettuce on top of the cucumbers, then place the other slice of bread with cream cheese on top. Make sure you match it up pretty closely. Repeat the process until you use up all your cream cheese and cucumbers.
- I place these all on a tray and loosely cover with plastic wrap and cover about 2 hours. This gives them time to set up.
- After the two hours, remove from fridge. Slice the crusts off the sandwiches. Then I cut these on the diagonal, you can cut them in halves or fourths.
- Display on a platter. Sometimes I serve these with pickles on the side for cute presentation.