Description
This classic cucumber sandwich features refreshing crisp cucumber layered with a creamy, herby feta-dill spread on soft white bread. It is a simple recipe perfect for a quick lunch, a satisfying snack, or elegant party appetizers.
Ingredients
Scale
- 1 large English cucumber (approx. 300 g)
- 12 slices good quality white sandwich bread
- 150 g full-fat feta cheese (ensure microbial rennet)
- 50 g full-fat cream cheese, softened
- 15 g fresh dill, finely chopped
- small sprigs fresh dill, for garnish
- 1 tablespoon fresh lemon juice
- zest from 0.5 lemon
- 30 g unsalted butter, softened
- 0.25 teaspoon fine sea salt (for cucumber)
- pinch fine sea salt (for spread)
- 0.125 teaspoon freshly ground black pepper
- 30 g shelled unsalted pistachios
- 0.5 teaspoon sumac, for dusting
Instructions
- Prepare Cucumber: Using a mandoline or sharp knife, slice the English cucumber into paper-thin rounds (1-2 mm thick). Lay slices in a single layer on paper towels, sprinkle lightly with 0.25 teaspoon fine sea salt, and let sit for 15-20 minutes to draw out excess moisture. Gently blot dry with more paper towels.
- Toast and Chop Pistachios: Preheat a small dry skillet over medium-low heat. Add shelled pistachios and toast for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat, let cool completely, then roughly chop.
- Make Whipped Feta-Dill Spread: In a food processor or medium bowl with an electric mixer, combine feta cheese, softened cream cheese, finely chopped fresh dill, fresh lemon juice, lemon zest, a pinch of fine sea salt, and freshly ground black pepper. Process or beat on medium speed until the mixture is light, smooth, and fluffy. Taste and adjust seasoning.
- Prepare Bread Slices: Lightly spread one side of each bread slice with softened unsalted butter. Using a serrated knife, carefully trim off the crusts from all bread slices.
- Assemble Sandwiches: Lay six buttered bread slices butter-side up. Generously spread each with the whipped feta-dill mixture. Arrange a single layer of dried cucumber slices over the spread on each bread slice. Top with the remaining six bread slices, butter-side down.
- Cut and Chill Sandwiches: Gently press down on the sandwiches to secure the layers. Using a very sharp serrated knife, cut each sandwich into four triangles. For best results, chill the assembled sandwiches for 10-15 minutes before plating.
- Plate and Garnish: Arrange the sandwich triangles artfully on a serving platter. Sprinkle the roughly chopped toasted pistachios evenly over the sandwiches. Lightly dust with sumac powder, then tuck small fresh dill sprigs among the sandwiches for a final vibrant green touch.
Notes
For the best texture, always choose crisp, firm cucumbers. While good quality bread makes a difference, your favorite store-brand cream cheese will work fine. If you are short on time, you can skip the cucumber salting step, but be sure to pat the slices extremely dry to prevent sogginess.
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Category: Appetizer and Snack
- Method: Assembling
- Cuisine: American
Nutrition
- Serving Size: 4 triangles (approx. 100 g)
- Calories: 335 calories
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 50 mg
Keywords: easy, cucumber, sandwich, snack, lunch, party food, vegetarian, quick meal, feta, dill