经典黄瓜三明治

Name: 经典黄瓜三明治
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Ingredients: 8 oz 奶油芝士 软化至室温; 3 tbsp 蛋黄酱; 1 tbsp 新鲜莳萝 细切; 1 tbsp 新鲜细香葱 细切; 1 tsp 柠檬汁 新鲜挤压; 0.5 tsp 大蒜粉; 0.25 tsp 洋葱粉; 0.5 tsp 粗盐; 0.25 tsp 黑胡椒 新鲜研磨; 1 large 英国黄瓜 薄切成圆片，约 1/8 inch 厚; 16 slice 柔软白色三明治面包 薄切优佳; 0.25 tsp 粗盐 用于腌黄瓜; 4 tbsp 无盐黄油 软化，可选防湿屏障; 新鲜莳萝 枝条用于装饰

开胃菜20 分钟8 份简单

关于此食谱

精致、清爽且永恒不衰——这些经典黄瓜三明治采用爽脆的薄黄瓜片铺在涂满草本香料奶油芝士的柔软白面包上。完美适合下午茶、婴儿淋浴派对、新娘派对或任何需要清淡优雅小食的场合。秘诀在于简单的调味和让黄瓜沥干，这样你的三明治就能保持爽脆，永远不会变得湿软。

步骤说明

1
Thinly slice the English cucumber into rounds about 1/8 inch thick — a mandoline makes this quick and uniform, but a sharp knife works fine. Spread the slices in a single layer on a parchment paper-lined baking sheet, sprinkle lightly with salt, and lay another parchment paper on top. Let them sit for 10 minutes to draw out excess moisture. Pat dry thoroughly before using.
2
While the cucumbers drain, make the spread. In a mixing bowl, beat the softened cream cheese and mayonnaise together with a hand mixer (or a sturdy spatula) until smooth and fluffy, about 1–2 minutes.
3
Add the fresh dill, chives, lemon juice, garlic powder, onion powder, salt, and black pepper. Mix until fully combined. Taste and adjust seasoning — it should be bright, herby, and well-seasoned. Set aside.
4
Lay all 16 bread slices out on a clean surface. If using butter as a moisture barrier (recommended for make-ahead), spread a very thin layer of softened butter on every slice first. This helps prevent the bread from getting soggy.
5
Spread a generous, even layer of the cream cheese mixture (about 2 tablespoons) onto one side of each bread slice, going all the way to the edges.
6
Arrange the patted-dry cucumber slices in a single, slightly overlapping layer over the cream cheese on 8 of the bread slices. Use enough slices to cover the bread completely from edge to edge.
7
Press the remaining 8 cream cheese-spread slices firmly on top, spread-side down, to form sandwiches. Press gently but firmly so everything adheres.
8
Using a sharp serrated knife, trim the crusts off all four sides of each sandwich for a classic, neat presentation. Then cut each sandwich into 3 fingers (rectangles) or 4 triangles. Wipe the knife blade between cuts for clean edges.
9
Arrange on a serving platter. Garnish with fresh dill sprigs if desired. If not serving immediately, cover the platter tightly with plastic wrap and refrigerate for up to 4 hours. Serve chilled or at cool room temperature.

经典黄瓜三明治

开胃菜20 分钟8 份简单

关于此食谱

步骤说明

1
Thinly slice the English cucumber into rounds about 1/8 inch thick — a mandoline makes this quick and uniform, but a sharp knife works fine. Spread the slices in a single layer on a parchment paper-lined baking sheet, sprinkle lightly with salt, and lay another parchment paper on top. Let them sit for 10 minutes to draw out excess moisture. Pat dry thoroughly before using.
2
While the cucumbers drain, make the spread. In a mixing bowl, beat the softened cream cheese and mayonnaise together with a hand mixer (or a sturdy spatula) until smooth and fluffy, about 1–2 minutes.
3
Add the fresh dill, chives, lemon juice, garlic powder, onion powder, salt, and black pepper. Mix until fully combined. Taste and adjust seasoning — it should be bright, herby, and well-seasoned. Set aside.
4
Lay all 16 bread slices out on a clean surface. If using butter as a moisture barrier (recommended for make-ahead), spread a very thin layer of softened butter on every slice first. This helps prevent the bread from getting soggy.
5
Spread a generous, even layer of the cream cheese mixture (about 2 tablespoons) onto one side of each bread slice, going all the way to the edges.
6
Arrange the patted-dry cucumber slices in a single, slightly overlapping layer over the cream cheese on 8 of the bread slices. Use enough slices to cover the bread completely from edge to edge.
7
Press the remaining 8 cream cheese-spread slices firmly on top, spread-side down, to form sandwiches. Press gently but firmly so everything adheres.
8
Using a sharp serrated knife, trim the crusts off all four sides of each sandwich for a classic, neat presentation. Then cut each sandwich into 3 fingers (rectangles) or 4 triangles. Wipe the knife blade between cuts for clean edges.
9
Arrange on a serving platter. Garnish with fresh dill sprigs if desired. If not serving immediately, cover the platter tightly with plastic wrap and refrigerate for up to 4 hours. Serve chilled or at cool room temperature.