Using a stand or hand mixer, beat the cream cheese, mayonnaise, dill, parsley, garlic powder, onion powder, salt, and black pepper together until smooth and creamy.
Arrange the bread slices on a cutting board in pairs of two side by side. Gently and evenly spread the cream cheese mixture over all the bread slices.
Arrange the cucumbers down one side or half the bread slices. If desired, sprinkle with a little chopped dill. Top with the other bread slice. Cut each sandwich into quarters.
Notes
For optimum taste, use fresh chives, dill, or parsley. It is flavor-packed and perks that cream cheese mixture right up.
Use good quality bakery-fresh soft white 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.
Nutrition
Calories: 54kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.005g | Cholesterol: 11mg | Sodium: 75mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.1mg
