Cucumber Sandwiches

Aberdeen Magazine July/August 2021

Cream cheese

English cucumbers (fewer seeds), peeled

Bread (Cottage bread is best)

Dill, fresh

Salt

Peeled!

I’ve provided no quantities because it’s so easy. Make as many sandwiches as you like. Let the cream cheese warm up a big then smash it with a fork multiple times so you can spread it more easily on the delicate Cottage bread. Coat both sides (some do butter on one piece, cream cheese on the other), pull apart the dill and sprinkle the leaves all over the cream cheese. 

The dill was a nice touch

Slice the cucumber into half centimeter cross sections and lay on one piece of the bread. You can overlap if you like, but it will be harder to cut. I just laid them edge to edge. Salt the cucumbers then add the other piece of bread. Cut the crusts off and slice into three “fingers.” Serve chilled so they are cool and refreshing.

I had no idea where to get my mitts on some actual cottage bread so I just got a nice loaf of sourdough

My Rating: 4/5 "Cool and refreshing is right! And creamy, and happy! And kind of fancy, too, on account of the fingers. I could have lived without the cucumbers being salted. Still, even with that extra flavor going on, these sandwiches made me happy."