Cucumber Sandwiches
Delightfully fresh cucumber sandwiches layered with creamy, herb-infused labneh. Perfect for light lunches, snack plates, or tea-time gatherings, these sandwiches are quick to make, low in saturated fat, and packed with plant-based protein and fiber.
Equipment
- 1 small mixing bowl
- 1 Large cutting board
- 1 Sharp Knife
- Measuring
- Spoon for spreading
Ingredients
- 1 cup labneh homemade or store-bought
- 3 tablespoons parsley finely chopped
- 3 tablespoons dill finely chopped
- 3 tablespoons basil chopped
- Kosher salt to taste
- 1 teaspoon extra virgin olive oil or a light drizzle
- ½ English cucumber thinly sliced
- 8 slices soft sandwich bread crusts removed
Instructions
- Prepare the Herb-Infused Labneh Spread: Begin by selecting a small mixing bowl that will comfortably hold all your ingredients. Scoop 1 cup of labneh, either homemade or store-bought, into the bowl. Add 3 tablespoons each of finely chopped parsley, dill, and basil. Sprinkle a pinch of kosher salt over the mixture. Drizzle about 1 teaspoon of extra virgin olive oil for richness and smooth texture. Using a spoon or spatula, mix everything thoroughly until the herbs are evenly distributed and the labneh has a creamy, cohesive consistency. This flavorful spread forms the foundation of your sandwiches.
- Prepare the Bread Base: Place 8 slices of soft sandwich bread on a clean, large cutting board. Carefully remove the crusts from each slice using a sharp knife, ensuring each slice stays intact and smooth. This will give your sandwiches a delicate, classic appearance, perfect for serving at tea parties, lunches, or casual gatherings.
- Spread the Labneh Evenly: Take a generous spoonful of the herb-infused labneh mixture and spread it evenly across one side of each bread slice. Make sure to cover the entire surface, reaching close to the edges without spilling over. This layer not only adds creamy flavor but also helps the cucumber slices stick to the bread. For best results, use a flexible spatula or the back of a spoon to create a smooth, uniform coating.
- Arrange the Cucumber Slices: Take the thinly sliced cucumber (½ an English cucumber) and layer them carefully on half of the bread slices, the ones that will serve as the bottom of your sandwiches. Overlap each slice slightly to ensure every bite has cucumber. The cucumber should form a neat, compact layer that adds crisp freshness without making the sandwich soggy. If desired, you can lightly pat the cucumber slices dry with a paper towel to remove excess moisture.
- Assemble the Sandwiches: Gently place the remaining bread slices, labneh side down, on top of the cucumber-layered slices. Press lightly with your hands to help the sandwich stick together, ensuring even contact between the bread and cucumber. At this point, you should have 4 whole cucumber sandwiches. Take care not to press too hard, as this may crush the cucumber slices.
- Cut the Sandwiches into Serving Portions: Place each assembled sandwich on the cutting board and, using a sharp knife, cut each sandwich into quarters. You can choose triangles, rectangles, or even squares, depending on your serving preference. Cutting them evenly will make your presentation neat and appealing for guests.
- Arrange and Garnish: Transfer the cut sandwiches to a serving plate. For visual appeal and added flavor, garnish the sandwiches with a sprig of fresh dill or a few extra herb leaves. If you have leftover cucumber slices, you can also place them decoratively around the plate. This creates a beautiful, fresh presentation suitable for gatherings, picnics, or afternoon tea.
- Optional Tips for Crispness and Freshness: To prevent soggy sandwiches, you can pre-salt the cucumber slices. Lay them on a tray lined with paper towels, sprinkle lightly with kosher salt, and let them sit for 20 minutes. Then, gently pat them dry before layering on the bread. This step helps remove excess moisture while retaining cucumber flavor and crunch.
- Storage and Serving Suggestions: These sandwiches are best enjoyed fresh but can be stored in the refrigerator. Wrap them tightly in plastic wrap and place in an airtight container for up to 1 day. The remaining labneh spread can be stored in a separate airtight jar in the fridge for up to 4 days. Serve alongside other finger foods like tomato and feta bites, antipasto skewers, or light cookies for a balanced, crowd-pleasing snack plate.
Notes
- Use English cucumbers for best results; they are seedless, crisp, and do not require peeling.
- For garden cucumbers with thick skin, peel carefully to avoid a bitter taste.
- To prevent soggy sandwiches, lightly salt cucumber slices, let them sit 20 minutes, then pat dry.
- Soft, fresh bread works best—avoid using dense or stale bread.
- Sandwiches can be cut into triangles, rectangles, or squares for different presentation styles.
- Leftover labneh spread keeps well in an airtight container for up to 4 days.
- For extra flavor, drizzle a touch of olive oil over cucumbers before closing the sandwich.
