Must-Try Cucumber Sandwich Recipe

Method5 steps · about 15 min

1. 1

   Step 1: Mix the cup of ready labneh (1 cup) with the chopped parsley (3 tablespoons), 3 tablespoons dill and basil in a small bowl. Add a dash of kosher salt and a drizzle of olive oil, then mix until evenly combined.

   Uses 1 cup ready labneh · 3 tablespoons finely chopped parsley · 3 tablespoons finely chopped dill for the spread · 3 tablespoons chopped basil · A dash of kosher salt for the spread · A drizzle of extra virgin olive oil for the spread

2. 2

   Step 2: Arrange the 8 crustless bread slices on a cutting board. Spread one side of every slice generously with the herby labneh from step 1, reaching the edges. Keep any unused spread separate.

   Uses 8 slices soft white sandwich bread, crusts removed · Enough prepared herby labneh to generously cover all 8 slices

3. 3

   Step 3: Overlap the thin cucumber slices on 4 of the spread-covered bread slices from step 2. Top with the other 4 slices, labneh-side down, to make 4 whole sandwiches. Reserve any cucumber slices that do not fit for the serving plate.

   Uses 8 coated bread slices, separate from any unused spread · ½ English cucumber, thinly sliced

4. 4

   Step 4: Press the 4 whole sandwiches from step 3 gently so the cucumber adheres to the spread. Cut each into 4 squares or triangles, making 16 finger-sandwich pieces.

   Uses 4 whole sandwiches, separate from reserved cucumber slices

5. 5

   Step 5: Arrange the 16 finger-sandwich pieces from step 4 on a platter. Garnish with the optional extra dill and any cucumber slices reserved in step 3. Serve promptly, or keep the sandwiches covered and refrigerated until serving; refrigerate any unused labneh spread separately.

   Uses Sixteen cucumber finger-sandwich pieces · Additional fresh dill for garnish, as desired · Any cucumber slices left after filling the sandwiches, if available