Cucumber sandwiches are the perfect quick lunch on a hot summer day. They are so refreshing. I think they’re best with home grown cucumbers but if you aren’t growing your own, or have no access to home grown, you can certainly make them with storebought cucumbers.
It’s so simple to make! I’m sorry I don’t have any real measurements – you can easily make to your own taste.
- I generally use two good sized cucumbers. Peel them and then I grate them using a hand held grater. I only grate the outside part – NOT the seeds.
- Lay the grated cucumbers on several thicknesses of paper towels. Let the cucumbers drain. If there’s a lot of liquid, you may need to transfer the cucumbers to a second layer of paper towels.
- Mix 4 oz. of cream cheese with about 2 T. of mayo. Stir this together til smooth.
- Add about 1 tsp. of dried dill weed. Add more or less, depending on your preference.
- Stir the cucumbers into the cream cheese mix. Add more mayo as needed to get a spreadable consistency.
- Add salt and pepper to taste.
- Refrigerate til time to make sandwiches.
This was a photo of the cucumbers as I was mixing them with the cream cheese mix.
That’s all there is to it! You can spread it on bread, toast or crackers. You can really do with it whatever you wish! 🙂