Eggless Sunflower Butter Cucumber Sandwiches
These little open-faced bites are fresh, creamy, and surprisingly satisfying — the kind of snack that disappears from a platter before you even sit down. Cool cucumber rounds get topped with a smooth, savory sunflower seed butter spread brightened with fresh lemon juice, and finished with a scatter of chives for a pop of color and flavor. Because the spread is built entirely from sunflower seed butter, lemon, salt, and pepper, there's nothing hidden to worry about — no eggs, no fillers, just clean, real ingredients. The lemon juice does a lot of heavy lifting here, cutting through the richness of the sunflower butter and keeping every bite light and bright. Fresh parsley adds an optional herby finish that makes these feel a little more dressed up without any extra effort. They come together in minutes and work equally well as an elegant appetizer, an afternoon snack, or a party platter centerpiece.
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Learn more →Ingredients
4 servings
- 1 large english cucumber
- ½ cup sunflower seed butter, unsweetened and unsalted
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
- 2 tbsp fresh chives, thinly sliced
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Slice the cucumber crosswise into rounds about 1/4-inch thick, yielding approximately 24 rounds. Arrange them in a single layer on a cutting board or serving plate.
- 2
In a small bowl, stir together the sunflower seed butter, lemon juice, salt, and pepper until smooth and evenly combined.
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