cucumber sandwich recipe

Make the labneh spread. Mix together 1 cup labneh (homemade or store-bought), 3 tablespoons each finely chopped Italian parsley, dill, and basil, and a dash of kosher salt in a small bowl. Drizzle some extra virgin olive oil and mix well. Set the spread aside for now. Assemble the cucumber sandwiches. Remove the crusts from 8 slices of soft sandwich bread, and place the bread on a large cutting board. Generously smear one side of each slice with the labneh. Arrange thin slices of half an English cucumber on 4 of the bread slices, overlapping the cucumbers so they will fit well. (To ensure all the slices are even, use a mandoline slicer.) Top with the other slice of bread, labneh-side down, to make 4 cucumber sandwiches. Cut and serve. Press the sandwiches down gently so the sliced cucumber sticks to the labneh. Then, carefully cut each cucumber sandwich into quarters (squares or triangles) using a sharp knife. Arrange the sandwiches on a serving platter and garnish with some fresh dill. Enjoy at a bridal shower, tea party, or as a tasty snack!