Cucumber Sandwich with Charred Scallion Cream Cheese

One of the delights of summer is enjoying fresh, vibrant flavors, and there’s nothing quite like a Cucumber Sandwich with Charred Scallion Cream Cheese to capture that essence. I remember the first time I made these sandwiches—it was a breezy afternoon, and the sun was shining down as I prepared a light lunch for my friends. As I layered the crisp, cooling cucumbers between the soft slices of bread, I felt a sense of joy and anticipation. The creamy, charred scallion spread brought everything together, adding a delightful punch of flavor that made everyone go back for seconds. It’s these little moments of sharing delicious food with loved ones that stick with you, and this sandwich is perfect for those occasions.

What You’ll Need for Cucumber Sandwich with Charred Scallion Cream Cheese

Creating the perfect Cucumber Sandwich with Charred Scallion Cream Cheese starts with quality ingredients. Each component plays a crucial role in delivering that refreshing taste that we all crave during the warmer months. From the crispness of the cucumbers to the creaminess of the cream cheese, every bite is a celebration of summer.

• 1 bundle of scallions (4oz, 115g) – These bring a sweet and smoky flavor when charred.
• 1 tablespoon olive oil – Adds richness and helps in roasting the scallions.
• ½ teaspoon kosher salt (plus more to taste) – Enhances the flavors of the ingredients.
• 8 ounces cream cheese (softened to room temperature) – Provides the creamy base for the spread.
• 2-4 tablespoons heavy cream – Lightens the texture of the cream cheese.
• 2 slices of bread – Use your favorite type for the sandwich base.
• ⅓ pound cucumber cut into ¼” thick slices – Adds crunch and freshness.
• 3-4 lettuce leaves – Provides a crisp texture and additional flavor.

Instructions for Cucumber Sandwich with Charred Scallion Cream Cheese

Making this sandwich is a delightful experience that captures the essence of summer in every bite. Follow these simple steps to prepare your own Cucumber Sandwich with Charred Scallion Cream Cheese. Trust me, you’ll want to share this recipe with everyone.

1. To char the scallions: Position a rack roughly 5 to 6 inches away from the broiler and turn your broiler on. Trim the ends from the scallions, separating the whites from the greens, and place both on a sheet tray. Drizzle with olive oil and sprinkle with kosher salt, tossing everything to coat well.

2. Place the tray under the broiler and roast until the whites are quite tender and the greens have blackened. If you notice the greens are done well before the whites, use tongs to remove them and set them aside. Continue cooking the whites until you have plenty of crispy bits. This usually takes around 6 minutes under my broiler, but every oven is different, so keep an eye on them! Once the scallions are to your liking, remove them from the oven and let them cool.

3. To make the cream cheese spread: Place the softened cream cheese in a food processor along with the whites and greens of the charred scallions and 2 tablespoons of heavy cream. Process until well combined and the cream cheese is lighter in texture. If it still feels too dense, mix in another tablespoon or two of heavy cream. Taste and adjust the salt if needed.

4. To assemble the sandwiches: Spread a tablespoon or so of the cream cheese mixture on one slice of bread. Layer with lettuce and cucumber slices, then spread another tablespoon of the cream cheese on the top piece of bread before pressing them together gently.

Recipe Notes about Cucumber Sandwich with Charred Scallion Cream Cheese

Here are some important tips to consider while preparing this sandwich. They can elevate your experience and ensure you get the best results every time.

• Storage: Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days.
• Freezing: This sandwich is best enjoyed fresh, so freezing is not recommended.
• Pairing: Serve with fresh fruit or a light salad for a well-rounded meal.
• Variations: Try adding sliced tomatoes or avocados for a different twist.
• Serving Size: Each sandwich is filling, so you may want to cut them in half for smaller servings.

Serving Options for Cucumber Sandwich with Charred Scallion Cream Cheese

When it comes to serving your Cucumber Sandwich with Charred Scallion Cream Cheese, the presentation and pairing can make all the difference. Here are some serving suggestions:

• Picnic Perfect: Slice the sandwiches into bite-sized pieces, perfect for a picnic basket.
• Pair with a Salad: Serve alongside a refreshing side salad to balance the flavors.
• Seasonal Occasions: These sandwiches are great for summer gatherings, brunches, or light lunches.
• Storage Tips: If you’re making these ahead of time, wrap them tightly to keep them fresh and prevent them from drying out.
• Presentation: Arrange them on a platter with colorful garnishes like herbs or edible flowers for an attractive display.

FAQ

Conclusion

The Cucumber Sandwich with Charred Scallion Cream Cheese is a delightful dish that combines fresh flavors and creamy textures, making it a perfect choice for summer. I encourage you to try making these sandwiches for your next gathering or simply as a light lunch. They’re sure to become a favorite among family and friends.

Cucumber Sandwich with Charred Scallion Cream Cheese

Savor the fresh taste of summer with this Cucumber Sandwich with Charred Scallion Cream Cheese. Crisp cucumber and creamy scallion spread come together for a delightful treat that's perfect for any occasion!

Print Recipe Pin Recipe

Servings: 6 sandwiches

Course: Appetizers, Side Dishes

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 bundle scallions (4oz, 115g)
• 1 tablespoon olive oil
• ½ teaspoon kosher salt (plus more to taste)
• 8 ounces cream cheese (softened to room temperature)
• 2-4 tablespoons heavy cream
• 2 slices bread
• ⅓ pound cucumber (cut into ¼” thick slices)
• 3-4 leaves lettuce

Equipment

• Baking Sheet
• Oven
• Food Processor
• Chef's Knife

Method

 

1. To char the scallions: Position a rack roughly 5 to 6 inches away from the broiler and turn your broiler on. Trim the ends from the scallions, separate the whites from the greens, and place both on a sheet tray. Drizzle with olive oil and kosher salt, tossing to coat well. Place the tray under the broiler and roast until the whites are quite tender and the greens have blackened. If you find the greens are done well before the whites, use tongs to remove them and set them aside. Cook until you have plenty of crispy bits. This takes around 6 minutes under my broiler, but your oven makes a huge difference on time, so check often! Once the scallions are to your liking, remove them from the oven and let them cool.
2. To make the cream cheese spread: Place the room temperature cream cheese in a food processor along with the whites and greens of the charred scallions and 2 tablespoons of heavy cream. Run until well combined and the cream cheese is lighter in texture. If the cream cheese still feels dense, add another tablespoon or two of the heavy cream and continue. Taste and add more salt if desired.
3. To assemble the sandwiches: Spread a tablespoon or so of cream cheese on one piece of bread, layer with lettuce and cucumbers, and then spread another tablespoon of cream cheese on the top piece of bread before smooshing together.

Notes

• Tip 1: Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days.
• Tip 2: This sandwich is best enjoyed fresh, so freezing is not recommended.
• Tip 3: Serve with fresh fruit or a light salad for a well-rounded meal.
• Tip 4: Try adding sliced tomatoes or avocados for a different twist.
• Tip 5: Each sandwich is filling, so you may want to cut them in half for smaller servings.

Previous PostBBQ Grilled Chicken

Next Post Rainbow Fruit Skewers

Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.