Cucumber Sandwiches

Soft white bread slices filled with crisp cucumber ribbons. The dill cream provides a touch of acidity and a melting texture that contrasts with the vegetable's crunch.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 463
• Protein: 16 g
• Carbs: 60 g
• Fat: 15 g

Ingredients

• 1 piece Cucumber ( thinly sliced )
• 400 g White bread ( white bread slices )
• 150 g Fresh cheese ( at room temperature )
• 30 g Minimum butter sweet ( softened )
• 1 tbsp Dill ( chopped )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cucumber prep

   Slice the cucumber into almost translucent rounds. Spread them on a clean cloth, sprinkle with sea salt and let drain for 10 minutes. Pat them dry thoroughly: they must not release water to avoid soggy bread.

2. Cream cheese mixture

   In a bowl, work the cream cheese with a fork to soften it. Mix in the chopped dill, a dash of lemon juice, and pepper. The cream should be smooth and homogeneous.

3. Assembly and cutting

   Spread each bread slice with a thin layer of butter, then the cheese mixture. Arrange the cucumbers overlapping. Close, remove the crusts with a serrated knife, and cut into neat triangles.

Chef's tips

• Butter creates a waterproof barrier that prevents moisture from the cheese and cucumber from softening the bread.
• Use a very sharp serrated knife for a clean cut without crushing the bread crumb.

Storage

Consume immediately. The bread dries out quickly and the cucumber eventually releases water even after draining.