📝 About This Recipe
A delightful twist on the classic British afternoon tea staple, these sandwiches are reimagined specifically for little hands and growing appetites. We combine silky whipped cream cheese with the crisp, hydrating crunch of English cucumbers and a hint of mild herbs to create a refreshing lunchbox favorite. This recipe focuses on texture and fun presentation, ensuring even the pickiest eaters find joy in every bite of these crustless, ribbon-shaped treats.
🥗 Ingredients
The Foundation
- 8 slices White sandwich bread (thick-cut, soft style)
- 8 slices Whole wheat sandwich bread (for a 'zebra' striped effect)
The Creamy Spread
- 8 ounces Cream cheese (softened to room temperature)
- 2 tablespoons Greek yogurt (plain, for added tang and creaminess)
- 1 tablespoon Fresh chives (very finely minced)
- 1/2 teaspoon Fresh dill (finely chopped)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1/4 teaspoon Honey (to balance the acidity)
- 1/8 teaspoon Salt (fine sea salt)
The Garden Crunch
- 1 large English cucumber (seedless variety)
- 2 tablespoons Unsalted butter (softened)
👨🍳 Instructions
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1
Begin by placing your softened cream cheese and Greek yogurt in a medium mixing bowl. Use a silicone spatula to whip them together until the mixture is light, airy, and completely smooth.
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2
Fold in the finely minced chives, dill, lemon juice, honey, and a pinch of salt. Mix until the herbs are evenly distributed throughout the cream cheese.
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3
Wash the English cucumber thoroughly. Using a vegetable peeler, remove long strips of the skin to create a 'striped' look, then slice the cucumber into paper-thin rounds. A mandoline slicer works best for consistent, translucent slices.
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4
Place the cucumber slices on a double layer of paper towels. Sprinkle them very lightly with salt and let them sit for 5 minutes to draw out excess moisture; this prevents the sandwiches from getting soggy.
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5
Pat the tops of the cucumber slices dry with another paper towel until they are no longer weeping water.
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6
Lay out your bread slices in pairs. Spread a very thin, protective layer of softened butter on one side of every slice. This acts as a moisture barrier.
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7
Generously apply the herbed cream cheese mixture over the buttered side of half the bread slices, spreading it all the way to the edges.
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8
Layer the dried cucumber slices over the cream cheese, overlapping them slightly like roof shingles to ensure every bite has crunch.
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9
Top with the remaining bread slices, buttered side down, to close the sandwiches.
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10
Using a sharp serrated knife, carefully trim the crusts off all four sides of each sandwich to create neat squares.
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11
For 'Ribbon' sandwiches, cut each square into three long, thin rectangular strips. For 'Triangles', cut diagonally twice to make four small points.
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12
Arrange the sandwiches on a platter, alternating the white and wheat bread strips to create a visually appealing pattern.
💡 Chef's Tips
Always use English or Persian cucumbers as they have thinner skins and fewer seeds than standard cucumbers. Ensure the cream cheese is truly at room temperature before mixing to avoid unappetizing lumps. Don't skip the step of salting and drying the cucumbers, as this is the secret to a sandwich that stays fresh in a lunchbox. If your kids are sensitive to green flecks, omit the dill and chives and use a tiny bit of garlic powder instead. Use a very sharp serrated knife and a gentle sawing motion to cut the bread without squishing the soft filling.
🍽️ Serving Suggestions
Serve alongside a handful of sweet cherry tomatoes and snap peas for a 'garden' themed lunch. Pair with a cold glass of apple juice or herbal iced tea. Add a small side of veggie straws or baked potato chips for extra crunch. Include a few strawberries or melon chunks to balance the savory cream cheese with natural sweetness.