I bet you’re wondering what I mean when I say “fruit” sandwich. Well, what I mean by that is a cucumber sandwich. Yes, believe it or not, a cucumber is actually a fruit. In the culinary world, it is used as a vegetable, and there are three main types of cucumbers. There are the slicing cucumbers, the pickling cucumbers, and the seedless cucumbers in which several different varieties have been cultivated.

Cucumbers are great to use in the summertime when temperatures are hot, because they contain a high water content. They are also low in calories, have no fat, and contain vitamins C and K, along with magnesium, potassium, and manganese.

Normally, cucumber sandwiches are associated as a finger food for baby or bridal showers. Sometimes they even show up at picnics, and for sure they’re a staple at any British high tea, but there is no law that says you can’t whip up a batch on a hot afternoon.

Cucumber sandwiches, while associated with England, actually originated in India. Which would stand to reason if you recall that India was once ruled by the British from 1858 to 1947. The Brits created the cucumber sandwich while lording over the Indian continent because they wanted a light snack to counteract the sweltering heat that India is known for. From India, these delightfully, light, and refreshing sandwiches spread to China, the Middle East, and of course Europe.

These sandwiches are quick and easy to make, as well as delicious. They only have nine ingredients total, including the bread, so it’s not difficult to see why they have been enjoyed for hundreds of years.

Over the years, I have made my own version of these delightful little sandwiches, but recently I found a recipe that I like better. The advantage of my find is the addition of cream cheese to the mix. This not only gives the sandwich more body, but also a creamier texture. It allows for more depth of flavor as well, as it absorbs the flavors of the other ingredients.

It is also preferable to use English cucumbers as opposed to regular cucumbers, because they are less watery, and their skin is thinner and not as waxy. Their skin also doesn’t need to be peeled, but if an English cucumber is not available, the everyday variety will do. You may just want to lay the slices out on a paper towel to absorb some of the moisture before assembling your sandwiches so that they don’t make your bread soggy.

Overall, these refreshing little snacks are a great addition to your summer meal plans, and an extra good idea for kids or even adults who may be spending time outdoors in the summertime heat.

CUCUMBER SANDWICHES Ingredients:

8 ounces of cream cheese, slightly softened 2 tablespoons of mayonnaise 2 tablespoons minced, fresh chives 2 tablespoons minced, fresh parsley 2 tablespoons minced, fresh dill 2 teaspoons lemon zest 1 teaspoon fresh lemon juice ½ teaspoon finely minced garlic Salt and pepper to taste 1 English cucumber, thinly sliced 8 to 10 slices of fresh sandwich bread of your choosing

Directions:

In a medium bowl, using an electric hand mixer, whip cream cheese on mediumhigh speed until fluffy, about two minutes.

Fold in mayonnaise, chives, parsley, dill, lemon zest, lemon juice, garlic, and season with salt and pepper.

Spread cream cheese mixture over top side of bread slices. Top four of those slices with plenty of cucumbers, then top each with another slice of bread, cream cheese covered side facing down over the cucumbers.

Slightly press down on sandwich and if desired, trim the crust off the edges. Cut into halves or quarters as desired and serve immediately.