There's nothing so simple and so perfect than a cream cheese and cucumber sandwich. Whether they are part of a fancy afternoon tea, or a quick lunch on the run, there's no bad time for them. Fresh, easy and so delicious!
With a hand mixer mix cream cheese and mayonnaise in a small bowl until smooth. Stir in chopped fresh dill, garlic powder, onion powder, lemon juice, Worcestershire sauce, salt and pepper to taste.
Spread bread slices with cream cheese mixture.
Layer cucumber slices over half of the bread slices. Top with additional chopped fresh dill if desired.
Top with remaining bread slices, remove crusts, and cut each sandwich into triangles or cubes. Place a toothpick on each cube and serve as an appetizer.
Serve cucumber sandwiches immediately or cover and store for up to 24 hours.
Notes
Slice the cucumber thinly and evenly. You can do this quickly with a mandoline.
Take the cream cheese out of the fridge at least 30 minutes before you want to use it. This will help to soften it so that it's easier to mix.
I like to mix the cream cheese with a hand mixer to get it nice and smooth and light. You can do it by hand, but make sure that everything is really well combined.