CUCUMBER SANDWICHES

Ingredients

• 8 oz cream cheese softened
• ¼ cup mayonnaise
• 2 tablespoons sparkling dill chopped
• 1 tablespoon sparkling Italian parsley finely chopped
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon kosher salt
• ¼ teaspoon clean floor black pepper
• 1 English cucumber peeled each different strip and sliced thin
• 1 loaf gentle 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 collectively till clean and creamy.
Arrange the bread slices on a slicing board in pairs of two aspect via side. Gently and evenly unfold the cream cheese combination over all the bread slices.
Arrange the cucumbers down one facet or half of the bread slices. If desired, sprinkle with a little chopped dill. Top with the different bread slice. Cut every sandwich into quarters.

Notes

For superior taste, use sparkling chives, dill, or parsley. It is flavor-packed and perks that cream cheese combination proper up.
Use desirable exceptional bakery-fresh tender white bread. There are so few elements in this recipe that you actually choose to make them shine.
Peel the cucumbers midway through doing each different strip with a vegetable peeler.
To maintain the sandwiches from getting soggy, use English cucumbers and unfold the cream cheese combination on each slices of bread. It creates a moisture barrier and maintains the bread from soaking up extra moisture. English cucumbers have very small seeds and consequently maintain much less water.
Slice the cucumbers pretty thin. Use a sharp knife or a mandoline for skinny slices that are about 1/8 inch thick. Dry the cucumbers with paper towels.
These sandwiches can be made up to 24 hours in increase as lengthy as you unfold each slices of the bread with the cream cheese combination and you keep them in the fridge in an hermetic container.

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