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Cucumber sandwiches are a staple for many of the parties we throw from brunches to baby showers and mahjong nights. Over the years, we’ve perfected these sandwiches, trying different breads, cucumbers, and spreads. This version has become an instant classic with countless compliments and requests for the recipe. Our secret ingredient is Lakeshore Shallot & Herb seasoning blend from The Spice House. The blend includes chives, scallions, green peppercorns and shallots, which gives the cream cheese a savory and elevated flavor.
Elevated Cucumber Sandwiches
Thinly sliced cucumbers are layered between soft sourdough bread and a spread of cream cheese mixed with our secret ingredient seasoning blend.
ingredients
one bag Persian or “mini” cucumbers, approximately 8 cucumbers
12 slices of soft sourdough sandwich bread, we recommend Trader Joe’s Sourdough Sliced Bread (blue label)
8 oz whipped cream cheese
1 tsp Lakeshore Shallot & Herb seasoning from The Spice House
flaked sea salt, we recommend Maldon
method
Step 1
Trim the ends off each cucumber and slice lengthwise on a mandoline. Slice slowly and carefully – mandoline blades are sharp! Our mandoline has three settings; we use the second level (2.5 mm).
Step 2
Mix 1 tsp Lakeshore Shallot& Herb seasoning into the whipped cream cheese. Regular cream cheese would also work, but we’ve found the whipped cream cheese easier to mix because of its lighter texture.
Step 3
Lay out six slices of bread and spread a thin layer of the cream cheese mixture on each slice using an offset spatula.
Step 4
Place three thin slices of cucumber horizontally on half of the bread. Then place three slices of cucumber vertically on top of the horizontal ones. Sprinkle lightly with flaked sea salt.
Step 5
Top sandwich with the other slice of bread. Trim the crust of each sandwich and slice vertically in thirds. Repeat with the remaining cucumbers and bread.
serving tips
To maintain the texture of the bread and crispness of the cucumber, we recommend making and serving on the same day. Leftovers can be covered refrigerated for up to two days.
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Elevated Cucumber Sandwiches
Equipment
- mandoline
- offset spatula
Ingredients
- one bag Persian or “mini” cucumbers approximately 8 cucumbers
- 12 slices soft sourdough sandwich bread we recommend Trader Joe’s Sourdough Sliced Bread (blue label)
- 8 oz whipped cream cheese
- 1 tsp Lakeshore Shallot & Herb seasoning
- flaked sea salt we recommend Maldon
Instructions
- Trim the ends off each cucumber and slice lengthwise on a mandoline. Slice slowly and carefully – mandoline blades are sharp! Our mandoline has three settings; we use the 2nd level (2.5 mm).
- Mix 1 tsp Lakeshore Shallot & Herb seasoning into the whipped cream cheese. Regular cream cheese would also work, but we’ve found the whipped cream cheese easier to mix because of its lighter texture.
- Lay out six slices of bread and spread a thin layer of the cream cheese mixture on each slice using an offset spatula.
- Place three thin slices of cucumber horizontally on half of the bread. Then place three slices of cucumber vertically on top of the horizontal ones. Sprinkle lightly with flaked sea salt.
- Top sandwich with the other slice of bread. Trim of the crust of each sandwich and slice vertically in thirds. Repeat with the remaining cucumbers and bread.
