A light and refreshing cucumber and cream cheese sandwich with a creamy herb spread, perfect for tea time, brunch, or a quick no-cook meal.

8 slices soft white sandwich bread

1 large cucumber, thinly sliced

6 oz cream cheese, softened

2 tablespoons mayonnaise

1 tablespoon fresh chives, finely chopped

1 tablespoon fresh dill, finely chopped

1 teaspoon lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

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In a medium bowl, mix the softened cream cheese, mayonnaise, chives, dill, lemon juice, garlic powder, salt, and black pepper until smooth and well combined.
Lay the bread slices on a clean surface and spread the cream cheese mixture evenly over each slice.
Arrange the cucumber slices over four of the bread slices, slightly overlapping them.
Top with the remaining bread slices, cream cheese side down, to form sandwiches.
Gently press together and trim crusts if desired.
Cut into halves, triangles, or finger sandwiches and serve immediately or chill for up to 1 hour.

Use whole wheat, rye, or multigrain bread for variation.

Add thinly sliced radish or spinach for extra texture and flavor.

Pat cucumber slices dry to prevent soggy sandwiches.

Best served fresh, but can be stored in an airtight container in the refrigerator for up to 1 day.

Do not reheat; serve chilled or at room temperature.