4 ounces cream cheese, softened
2 Tbsp. fresh dill, chopped
1/2 large lemon (zest and juice)
Softened butter for spreading on bread slices (prevents sogginess)
Salt and pepper
6 slices of hearty white or whole-grain bread
1/2 large cucumber, seeded and thinly sliced, dried with paper
1. In a small bowl, combine cream cheese, dill, lemon. Add salt and pepper to taste.
2. Butter each slice of bread (prevents sogginess). Lay slices with butter side up on a work surface.
3. Evenly distribute the cream cheese mixture onto each slice. Arrange towel-dried cucumber slices on top of the first three slices of buttered bread. Top with remaining bread. Slice off the crusts.
4. If not serving immediately, wrap tightly in cling wrap and chill for up to 24 hours.
5. When ready to serve, slice into 4 triangles per sandwich.
This was modified from the original recipe at the Chew Out Loud blog.
2 Tbsp. fresh dill, chopped
1/2 large lemon (zest and juice)
Softened butter for spreading on bread slices (prevents sogginess)
Salt and pepper
6 slices of hearty white or whole-grain bread
1/2 large cucumber, seeded and thinly sliced, dried with paper
1. In a small bowl, combine cream cheese, dill, lemon. Add salt and pepper to taste.2. Butter each slice of bread (prevents sogginess). Lay slices with butter side up on a work surface.
3. Evenly distribute the cream cheese mixture onto each slice. Arrange towel-dried cucumber slices on top of the first three slices of buttered bread. Top with remaining bread. Slice off the crusts.
4. If not serving immediately, wrap tightly in cling wrap and chill for up to 24 hours.
5. When ready to serve, slice into 4 triangles per sandwich.
This was modified from the original recipe at the Chew Out Loud blog.
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