Description
This Must-Try Cucumber Sandwich Recipe is a delightful and refreshing blend of creamy labneh, fresh herbs, and crisp cucumber slices sandwiched between soft bread slices. Perfect for a light snack or elegant appetizer.
Ingredients
Units
Scale
Labneh Spread:
- 1 cup labneh, homemade or store-bought
- 3 tablespoons finely chopped parsley
- 3 tablespoons finely chopped dill
- 3 tablespoons chopped basil
- Kosher salt
- Extra virgin olive oil
Sandwich:
- 1/2 English cucumber, thinly sliced
- 8 slices soft bread, crust removed
Instructions
- Prepare Labneh Spread: In a small mixing bowl, combine labneh, parsley, dill, basil, kosher salt, and olive oil. Mix well.
- Assemble Sandwich: Spread labneh mixture on bread slices. Layer cucumber slices on half of the slices and top with the remaining slices to form sandwiches.
- Cut and Serve: Cut sandwiches into quarters and garnish with dill. Serve and enjoy!
Notes
- Best cucumber choice: English cucumbers are recommended for this recipe.
- To prevent soggy sandwiches: Salt cucumber slices to release moisture before use.
- Serving size: Recipe yields 16 finger sandwiches.
- Storage: Store leftovers in the fridge; labneh spread can be kept separately for up to 4 days.
Nutrition
- Serving Size: 1 finger sandwich
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
