Ingredients
8 ounces cream cheese softened
¼ cup mayonnaise
2 tablespoons fresh dill chopped
1 tablespoon fresh Italian parsley finely chopped
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
1 English cucumber peeled every other strip and sliced thin
1 loaf soft white bread crusts removed
Instructions
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.
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