What do you get when you combine crisp cucumbers, zesty cream cheese and soft pita bread? These mouthwatering cucumber cream cheese sandwiches! Cool as a cucumber has a whole new meaning!
Cucumber Cream Cheese Sandwiches
Is there anything more refreshing than a crisp, cool cucumber sandwich on a hot summer’s day? During the dog days of summer, my appetite dips and hearty meals become unappetizing (as does slaving over the stove or turning on the oven).
These are not your average cucumber tea sandwiches. No, instead of thin bread and a smear of butter, crunchy cucumbers are piled on soft pita bread that’s been topped with tangy cream cheese! A convenient packet of Italian dressing mix makes the perfect cream cheese spread.
Not only do these tasty sandwiches make a satisfying lunch, but they’re wonderful appetizers as well. These are the kind of cucumber sandwiches that even the manliest of men will eat and enjoy. Plus, they’re cute enough for baby showers and ladies luncheons!
They are an absolute snap to put together, but if you’re going to make them ahead of time, I recommend toasting the pita bread so it doesn’t get soggy. For parties, I usually have my cream cheese pre-blended and the cucumbers sliced ahead of time. Assembly is a breeze after that.
These cucumber sandwiches are slightly adapted from an old issue of Taste of Home. Hard to believe my family has been gobbling up these pita wedges for nearly 20 years now! Food fads come and go, but good food stands the test of time.
If you’d like increase the zesty nature of these sandwiches, I recommend sprinkling them with a little lemon-pepper. The brightness it adds takes them over the top! We also like it with a dash of Mexican spice mix made of chile peppers and lime (such as Tajín). Mixing the two is fabulous!
One last note: packets of Italian dressing can be found near the bottled salad dressings. You’ll only need 1 tablespoon of the seasoning, so save the rest in an airtight bag and use as a seasoning in marinades and pasta salad.
These cucumber sandwiches first appeared as a guest post on Amanda’s Cookin’ where I am a contributor.