Cucumber Tea Sandwiches with Dill (Printer-Friendly)

Light cucumber sandwiches with cream cheese, chives, and dill—ideal for parties or afternoon snacks.

# What You’ll Need to Cook:

→ Sandwich Filling

01 - 2 large English cucumbers, peeled, seeded, and coarsely grated
02 - 225 grams cream cheese, softened
03 - 2 tablespoons fresh chives, finely minced
04 - 1 tablespoon fresh dill, finely chopped
05 - 2 teaspoons ranch seasoning powder (optional)
06 - 1/4 teaspoon sea salt, plus extra to drain cucumbers
07 - 1/8 teaspoon freshly ground black pepper

→ Assembly

08 - 16 slices pumpernickel or marble rye bread, crusts removed
09 - Softened butter for crumb coat (optional, about 30 grams)

# Steps to Prepare:

01 - Peel cucumbers, slice lengthwise, and remove seeds with a spoon. Coarsely grate the cucumbers using the large holes of a box grater.
02 - Place shredded cucumber into a cheesecloth or clean tea towel. Squeeze thoroughly to remove as much excess liquid as possible.
03 - For best results, sprinkle grated cucumbers with a pinch of salt, let stand 15 minutes, then squeeze again to extract further moisture.
04 - In a large mixing bowl, combine drained cucumber, cream cheese, chives, dill, and ranch seasoning if using. Beat with a hand mixer or spoon until smooth and well blended. Adjust seasoning with salt and pepper to taste.
05 - Lay bread slices on a clean surface. Optionally, spread a very thin layer of softened butter on one side of each slice to prevent sogginess.
06 - Spread an even layer of the cucumber filling onto 8 slices of prepared bread. Top each with a second bread slice to form sandwiches.
07 - Using a sharp serrated knife, cut each sandwich into quarters or triangles. Arrange on a serving platter and garnish with snipped herbs or cucumber slices if desired.

# Extra Cooking Tips:

01 - For extra crisp texture, always squeeze cucumbers thoroughly and optionally salt before draining.
02 - Butter or cream cheese 'crumb coat' on the bread reduces risk of soggy sandwiches when assembling ahead.
03 - Best served fresh but can be refrigerated, tightly wrapped, for up to 24 hours.

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