Cucumber Sandwich Recipe
The easiest and best tasting cucumber sandwich you can make!
Ingredients
- 4 slices white bread (or any other choice) thin sliced
- 2 oz cream cheese room temperature (or good quality butter, less)
- ½ cucumber organic, English, thinly sliced
Instructions
- Peel the cucumber, and slice it thinly. I used a simple OXO slicer for quick, even slices.
- Spread soft/room temperature cream cheese or butter on two slices of bread.
- Arrange the cucumber slices, overlapping slightly, on one slice of bread and top with the other.
- Slice off the edges with a sharp serrated knife, wiping with a damp paper towel after each cut. Next, cut into fingers (or triangles). Whether you cut them into fingers or triangles, you'll end up with two finger sandwiches.
- If you need to make cucumber sandwiches ahead of time, keep them in a sealed container with a paper towel inside for a few hours, and refrigerate them.
Notes
- Take them out of the fridge about half an hour before you serve them as you don't want them to be too cold.
- Don't keep them uncovered too long or they will become too dry.
- Butter is a fine substitution for the cream cheese, in fact it is more original.
Nutrition
Serving: 1 | Calories: 262kcal | Carbohydrates: 30g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 355mg | Potassium: 218mg | Fiber: 3g | Sugar: 5g | Vitamin A: 436IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 2mg
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