Cucumber sandwiches are simple to prepare and make the perfect finger food for a bridal or baby shower, tea party, luncheon, snack, or picnic. Adapted from The Prevent and Reverse Heart Disease Cookbook by Ann and Jane Esselstyn, this recipe is simple to customize with various toppings, but the most basic version includes a layer of cream cheese or hummus and thinly sliced cucumbers. These light and refreshing sandwiches are also great for those following a plant-based diet because they are completely vegan and low in sodium.
These sandwiches are traditionally made with white bread, but they can be made using any type of whole grain or gluten-free bread that you like. You can also experiment with different flavors by adding spice to the spread or adding a sprinkle of herbs or seasonings to the cucumbers. Some people prefer to toast the bread before assembling the sandwiches, but this step is not required. You can also try using different types of bread, such as a crunchy baguette or a soft flatbread.
To keep the sandwiches from getting soggy, it is best to assemble them right before serving or at least within a few hours of making them. However, if you are making them ahead of time, you can lightly salt the cucumber slices and let them sit for 15 minutes to encourage the release of some of their water, then pat them dry. Another trick is to create a barrier by spreading a thick layer of hummus or vegan cream cheese on both sides of the bread, which will help prevent the cucumbers from touching the moist bread and becoming soggy.
If you want to go the extra mile with your presentation, you can butter one side of each slice of bread and cut it into fun shapes before placing them on top of the cucumbers to form little sandwiches. You can even use cookie cutters to create circles, flowers, or other shapes to add a little extra charm to these delicious sandwiches.
Keeping these cucumber sandwiches moist and flavorful is easy, but you should be careful to not overfill them or they may become soggy. The amount of spread should be just enough to cover the cucumbers and keep them from sticking to each other. If you’re adding any herbs, spices, or other flavorings to the spread, be sure to mix them in thoroughly so that they are evenly distributed.
To keep the sandwiches from tearing and falling apart as you eat them, be sure to stack them carefully. If you need to store them in the refrigerator, be sure to use a damp paper towel (wringing out as much moisture as possible) and place it on the sandwiches before sealing the container. This will help to prevent the sandwiches from becoming soggy and mushy before serving. Cucumber sandwiches are best when eaten immediately, but they can be stored for a few hours in the refrigerator if necessary. Gurkensandwich
