Recipe: Open Cucumber Sandwiches

Servings: 4–6 | Prep Time: 10 minutes | No cooking required

Ingredients:

• 1 cucumber, thinly sliced (English cucumbers work best — fewer seeds, thinner skin)
• 6 slices of whole grain, rye, or white bread (or use crackers for a mini version or Wasa Crisp Bread)
• 4 oz (115g) cream cheese (can use light or whipped)
• 1 tbsp fresh dill, finely chopped (or use chives or mint)
• 1 tsp lemon juice
• Salt & black pepper to taste
• Optional: a few thin slices of radish, smoked salmon, or a sprinkle of everything bagel seasoning

Instructions:

Prep the spread:

• In a small bowl, mix cream cheese with lemon juice, chopped herbs, a pinch of salt, and pepper. (Let it sit for 5–10 minutes for flavors to blend.)

Prepare the bread:

• Toast it lightly for some crunch (optional).
• Cut into halves or quarters, or use cookie cutters for fun shapes.

Assemble the sandwiches:

• Spread the cream cheese mixture generously over each piece of bread.
• Arrange cucumber slices on top — overlapping slightly for that classic tea sandwich look.
• Garnish (optional but cute):
• Sprinkle extra herbs or seasoning on top.
• Add a tiny lemon zest curl, edible flowers, or microgreens for ✨fancy vibes✨.
• Serve immediately (or refrigerate briefly, covered, if prepping ahead — just don’t let the cucumbers make the bread soggy).