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Cucumber Dill Cream Cheese Sandwich
Andre Lewis

Cucumber Dill Cream Cheese Sandwich

This cold sandwich succeeds by getting water out before it gets into the bread. Salt and blot the cucumber, season the cream cheese with dill and lemon, then spread both slices to form a moisture barrier. Soft white bread is correct here; toast would overwhelm the filling.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 slices soft white sandwich bread
  • 1 English cucumber thinly sliced
  • 1/2 tsp kosher salt
  • 8 oz cream cheese softened
  • 2 tbsp chopped fresh dill
  • 1 tbsp lemon juice
  • 1/4 tsp coarse black pepper

Method
 

  1. Spread the cucumber slices on paper towels, sprinkle them with the salt and let them drain for 15 minutes.
  2. Stir the cream cheese, dill, lemon juice and black pepper until evenly combined.
  3. Blot the cucumber firmly with dry paper towels so no beads of water remain.
  4. Spread the dill cream cheese over one side of all 8 bread slices.
  5. Overlap the cucumber on 4 slices in 2 even layers and close with the remaining bread.
  6. Trim the crusts if desired, then cut each sandwich into 2 rectangles and serve cold.