Easy Fresh Cucumber Sandwich Recipe
This Easy Fresh Cucumber Sandwich Recipe features soft white bread layered with a creamy labneh and herb spread, crisp English cucumber, and olive oil. A light, refreshing option for parties, picnics, or simple lunches, ready in just 15 minutes.
Print
Pin
Servings: 16 finger sandwiches
Ingredients
- 1 cup labneh homemade or store-bought
- 3 tablespoons finely chopped parsley
- 3 tablespoons finely chopped dill
- 3 tablespoons chopped basil
- Kosher salt to taste
- Extra virgin olive oil as needed
- ½ English cucumber thinly sliced
- 8 slices soft white sandwich bread crusts removed
Instructions
- In a small mixing bowl, combine the labneh, chopped parsley, dill, and basil. Season lightly with kosher salt and add a drizzle of extra virgin olive oil. Mix until smooth and evenly combined.
- Arrange the bread slices on a clean work surface. Spread a generous, even layer of the labneh mixture on one side of each slice of bread.
- Arrange the cucumber slices evenly over half of the bread slices, slightly overlapping them to ensure full coverage.
- Top the cucumber-covered slices with the remaining bread slices to form four full sandwiches. Press gently to secure.
- Using a sharp knife, cut each sandwich into four equal portions, such as triangles or rectangles.
- Arrange the sandwiches on a serving platter. Garnish with fresh dill, if desired, and serve immediately.
Notes
To make this recipe gluten free, substitute the white sandwich bread with a certified gluten-free sandwich bread. Ensure the labneh and all seasonings are labeled gluten free, as some dairy products may contain additives with gluten.