Cucumber Sandwiches

• servings: 20 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

1/2 English cucumber, (hothouse)

8 ounces vegan cream cheese, (softened)

1/4 cup vegan mayonnaise

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/2 tablespoon fresh dill, (+ more for sprinkling)

1 tablespoon fresh chives, (+ more for sprinkling)

1 tablespoon lemon juice

1/4 teaspoon pepper, (freshly cracked)

10 bread slices

Directions

Soften the cream cheese by removing it from the refrigerator. Peel the cucumber in stripes or all the way. Cut the cucumber into 1/4 inch thick slices and discard the ends.

Dry

Pat the slices dry with a kitchen towel. Leave them wrapped in the towel while preparing the other ingredients so that excess moisture is absorbed.

Stir

Pull the dill off the stems and chop it. Then, thinly slice the chives. Stir the cream cheese, mayo, garlic powder, salt, dill, chives, and lemon juice together in a bowl.

Spread

Stack the bread and cut the crusts off. You can also skip this step if you want to leave the crusts on. Spread 1 tablespoon of the cream cheese mixture onto each slice. Try to get the spread all the way to the edges.

Layer

Add a thin layer of cucumbers onto half of the slices. You can use 4 to 8 slices depending on how thick you want the cucumber layer of the sandwiches. Sprinkle freshly cracked pepper and a few pinches of chives and dill on top of the cucumbers.

Cut

Close the sandwiches, press them down a bit, and then cut them into quarters with a sharp knife. You can cut them into squares or triangles.

Nutrition

• Serving Size: 1 tea sandwich
• Calories: 73 kcal
• Total Fat: 3.6 g
• Saturated Fat: 0.1 g
• Total Carbohydrate: 8 g
• Dietary Fiber: 1.1 g
• Total Sugars: 1.2 g
• Protein: 2.8 g