Ingredients
- 8 oz cream cheese, softened
- 3 tablespoons minced fresh chives
- 1 tablespoon fresh minced dill
- 1 tablespoon ranch seasoning
- 3 large cucumbers, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 slices pumpernickel or rye bread
Instructions
- In a medium mixing bowl combine the softened cream cheese, minced chives, minced dill, and ranch seasoning.
- Mix until smooth and well combined.
- Season the mixture with salt and black pepper and adjust to taste.
- Wash the cucumbers and slice them very thinly using a sharp knife or mandoline.
- Lay out the slices of rye or pumpernickel bread on a clean surface.
- Spread an even layer of the cream cheese mixture over each slice of bread.
- Arrange cucumber slices in a single layer over half of the bread slices.
- Place the remaining bread slices on top, cream cheese side down, to form sandwiches.
- Trim the crusts if desired and cut each sandwich into halves, triangles, or small squares.
- Serve immediately or chill briefly before serving.
Notes
- Pat cucumber slices dry with paper towels to prevent soggy sandwiches.
- English cucumbers work best because they have fewer seeds.
- Fresh herbs provide the best flavor but dried herbs can be used in smaller amounts.
- For a citrus twist add lemon zest and a small amount of lemon juice to the spread.
- Whole grain or white bread can be substituted for rye or pumpernickel.
- For best texture assemble sandwiches shortly before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 small sandwiches
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg
