Ingredients

The following ingredients have 4 Servings
  • 1 package (8 oz.) cream cheese, (softened to room temperature)
  • 1/2 cup good quality mayo ((we love Best Foods/Hellmans))
  • 1 packet (1 ounce) Hidden Valley Original Ranch Salad Dressing & Seasoning Mix ((don't prepare))
  • 1 package (1 lb., 4 oz.) good quality white bread (Note 1)
  • 2 cups English or Persian (Salad) cucumbers, (thinly sliced)
  • Optional: cracked pepper, fresh herbs (dill, parsley, or chives -- whichever you like best!)

Instruction

  • PREP -- SOFTEN CREAM CHEESE: Set out the cream cheese to get to room temperature about 1 hour before making the sandwiches. To bring to room temp quicker: cut cream cheese into small cubes and spread out on a plate. Let sit in a warm place for about 15-20 minutes. Or, remove the cream cheese from the packaging and microwave for 15 seconds, flip and microwave for another 15 seconds. It should be very soft to the touch.
  • SPREAD: In a large bowl, add the softened cream cheese, mayo, and packet of seasoning mix (don't prepare according to the packet directions). Use a hand mixer to beat the mixture until completely smooth and creamy. Tightly cover and refrigerate to firm up and allow flavors to meld-- about 20 minutes.
  • CUCUMBERS: Wash and thoroughly dry the cucumbers. Cut off and discard about 1 inch from each end of the cucumbers -- this part is very bitter. Then thinly slice cucumbers. (Use a mandolin for speed here!) I cut cucumbers 1/4-inch thick.
  • ASSEMBLY: Spread the cream cheese mixture on each slice of white bread -- be generous here! On half of the slices of coated bread, add cucumbers. Overlap to cover the bread fully. If cucumbers are super thin, add 2 layers of cucumbers. For thicker (1/4th-inch) cucumbers, one layer should do the trick. If desired, add a small sprinkle of cracked pepper. We find the seasoning mix has plenty of salt, but you can add a little here too if desired. Sandwich together and press gently yet firmly to combine the sandwich. If desired, cut off the crusts and then cut the sandwiches in half to form triangles. Alternatively, cut into quarters for smaller sandwiches. Layer on a platter and serve.
  • LEFTOVERS: You'll likely have some leftover spread. Store it in the fridge for up to a week and use as a dip for raw veggies -- yum!