Greetings from Cape Cod! My girlfriends and I arrived at our adorable little vacation cottage yesterday afternoon to kick off our annual Summertime “Girls Trip” and enjoy an extended weekend of sun, seafood, and some time out on the ocean together. I’m definitely going to have a full recap and plenty of photos to share when I get back next week, but I had scheduled this post ahead of time while taking a break from packing up some clothes, gift bags, and snacks – which is what inspired this recipe in the first place!
Although I’m definitely looking forward to hitting up some of our favorite restaurants in the Hyannis and P.Town areas, something I’ve always appreciated about my girls (among many things, truly!) is that we’re all just as perfectly content cooking and preparing meals together and swapping recipes. So many of our get-togethers are potluck style, and they are all amazing chefs.
So this year, in honor of our planned time out on a boat, I whipped up a few of these cucumber & dill finger sandwiches to keep in the cooler in case anyone needs a light snack. I’ve had these plenty of times during past “High Tea” experiences, some of which I’ve shared here on ‘Coffee & Chiffon‘, but they’re just as easy and look just as pretty when prepared at home!
WHAT YOU’LL NEED:
15 SANDWICHES:
- 8 ounces cream cheese, softened
- 3 tablespoons mayonnaise
- 2 teaspoons chopped fresh dill
- 1 teaspoon chopped fresh chives
- ¼ teaspoon garlic powder
- Salt and black pepper, to taste
- 1 English cucumber thinly sliced
- 1 loaf white bread or bread of choice, crusts removed
WHAT YOU’LL DO:
1. With a hand mixer or spatula, mix cream cheese and mayonnaise in a small bowl until smooth. Stir in herbs, garlic powder and salt and pepper to taste.
2. Spread the cream cheese mixture onto one side of each piece of bread.
3. Thinly slice cucumbers. Layer over half of the bread slices. Top with additional herbs if desired.
4. Top with remaining bread slice, remove crusts and cut each sandwich into triangles or thin rectangles (depending of your aesthetic, of course!)
5. Serve immediately or cover and store in the refrigerator for up to 24 hours.
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These sandwiches take little to no time at all to prep and assemble, and the spread can also be used as a dip for crackers or vegetables if you have any left over or if you’re not just feeling up to packing sandwiches at all. It’s just as tasty with anything else, too!
So for now – here’s wishing you all a wonderful, warm and sunny weekend ahead. I’m aiming to update regularly on Monday, but we’ll see!
xo
Coffee & Chiffon 