Description
This Must-Try Cucumber Sandwich Recipe is a refreshing and elegant choice for a light lunch or afternoon snack. Creamy labneh mixed with fresh herbs, paired with crisp cucumber slices, all layered between soft bread slices, make these sandwiches a delightful treat.
Ingredients
Units
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Labneh Spread:
- 1 cup labneh, homemade or store-bought
- 3 tablespoons finely chopped parsley
- 3 tablespoons finely chopped dill
- 3 tablespoons chopped basil
- Kosher salt
- Extra virgin olive oil
Additional Ingredients:
- 1/2 English cucumber, thinly sliced
- 8 slices soft bread, crust removed
Instructions
- Prepare Labneh Spread: In a small mixing bowl, combine the labneh, chopped fresh herbs, and a dash of kosher salt. Add a drizzle of extra virgin olive oil. Mix well.
- Assemble Sandwiches: Arrange the bread slices on a large cutting board and spread one side of each slice with a generous spoonful of labneh. Arrange the cucumber slices on half of the bread slices, overlapping them. Top with the other slice of bread to create sandwiches.
- Cut and Serve: Press down gently and cut each sandwich into quarters. Arrange on a plate and garnish with dill. Serve and enjoy!
Notes
- Best Cucumber Choice: Opt for English cucumbers for their seedless nature and thin skin, which does not require peeling.
- Avoiding Sogginess: To prevent soggy sandwiches, salt the cucumber slices on paper towels for 20 minutes to release excess moisture.
- Serving Size and Storage: This recipe yields 16 finger sandwiches, serving up to 8 people. Leftovers can be refrigerated for one day. Labneh spread stays fresh for up to 4 days.
Nutrition
- Serving Size: 1 finger sandwich
- Calories: 100
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
