Directions

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  1. Thinly slice cucumbers and place on a kitchen towel to drain out the excess moisture. I like to leave the skin on for the crunch and colour.
  2. Take out the cream cheese and mayonnaise in a bowl and using a spoon (or hand mixer) whip until smooth.
  3. Add in the dill, chives, garlic powder and stir to combine.
  4. Season with salt & pepper and set aside.
  5. Trim the bread (i.e. remove crusts).
  6. Spread a thin layer of the cream cheese mixture on both slices. Layer the cucumbers on one side and place the other slice on top.
  7. Repeat with the remaining slices.
  8. Cut each sandwich into 3 equal pieces to make finger sandwiches.
  9. Serve immediately or store in an airtight container for up to 2 days.