Using a stand or hand mixer in a medium bowl, beat the cream cheese, mayonnaise, dill, parsley, garlic powder, onion powder, salt, and black pepper together until smooth and creamy. Then cut the crust off the bread slices and arrange them on a cutting board in pairs of two side by side. Now gently and evenly spread the cream cheese mixture over both rows of bread slices.
Layer the cucumbers down one side or half of the bread slices. If desired, sprinkle with a little chopped dill. Then top with the other bread slice cream cheese side down. Now cut each sandwich into quarters and arrange them on a platter.
RECIPE NOTES AND HELPFUL TIPS
For optimum taste, use fresh chives, dill, or parsley. It is flavor-packed and perks that cream cheese mixture right up. Or add a tablespoon of lemon juice for a little tang.
For this recipe, use full-fat cream cheese for a rich taste and creamy texture.
Use good quality bakery-fresh soft white bread, whole grain bread, or wheat bread. There are so few ingredients in this recipe that you really want to make them shine.
Peel the cucumbers halfway by doing every other strip with a vegetable peeler.
To keep the sandwiches from getting soggy, use English cucumbers and spread the cream cheese mixture on both slices of bread. It creates a moisture barrier and keeps the bread from soaking up excess moisture. English cucumbers have very small seeds and, therefore, hold less water.
Slice the cucumbers fairly thin. Use a sharp knife or a mandoline for thin slices that are about 1/8 inch thick. Dry the cucumbers with paper towels.
These sandwiches can be made up to 24 hours in advance as long as you spread both slices of the bread with the cream cheese mixture and you store them in the refrigerator in an airtight container.
HOW TO CUT CUCUMBER SANDWICHES
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