Cucumber Sandwiches

Cucumber Sandwiches Recipe

Cucumber sandwiches are delightful finger sandwiches made with crisp slices of cucumber, cream cheese, and fresh herbs, sandwiched between fresh pieces of bread.

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Table of Contents
  1. Cucumber Sandwiches
  2. Cucumber Sandwiches Ingredients
  3. How to Make Cucumber Sandwiches
  4. Can I make cucumber sandwiches ahead of time? 
  5. What kind of bread is best for these sandwiches? 
  6. How do you prevent cucumber sandwiches from getting soggy? 
  7. How to Store Cucumber Sandwiches 
  8. JUMP TO RECIPE
Easy Cucumber Sandwiches

Elegant cucumber sandwiches are a delightful finger sandwich that is perfect for teas, luncheons, or picnics. Creamy dill-flavored cream cheese is sandwiched between fresh pieces of bread for a simple finger food that is light and delicious. 


MORE RECIPES: Egg Salad Sandwich | Tuna Melt | Chicken Salad Sandwiches


Cucumber Sandwiches

You’ll feel as if you were dining in high society as you enjoy these perfectly delightful cucumber sandwiches. With crisp slices of cucumber, cream cheese, and fresh herbs, these lovely sandwiches are ideal to serve for lunch or an English-style tea party.

Made with just a handful of ingredients, this simple finger food is refreshing with every bite. Cool, fresh, and delicious, cucumber sandwiches are ideal for a baby shower, bridal shower, Mother’s Day, or Easter. 

Delightfully satisfying, these simple sandwiches only take 20 minutes to put together. Always a crowd-pleaser, serve these charming cucumber sandwiches with a glass of hot or iced tea.

Cucumber Sandwiches Ingredients

  • Cream cheese 
  • Mayonnaise
  • Sour cream
  • Onion powder
  • Pepper black pepper
  • Lemon lemon zest
  • Lemonlemon juice + lemon zest
  • Dill fresh dill chopped
  • CucumberEnglish cucumber
  • Breadwhole wheat bread or light rye bread

If you don’t have fresh dill you can easily substitute dried dill. If you don’t have dill on hand, or prefer a different flavor, you could also use fresh chives or other fresh herbs.

You can use a hand mixer to quickly beat together the cream cheese mixture, just be sure the cream cheese is softened well before trying to mix. If you are in a rush, rather than making your own herbed cream cheese, you could make these sandwiches using a flavored or herbed cream cheese from the store. 

Try making this sandwich recipe with different types of bread such as white bread or even pumpernickel. For a lower-carb alternative, you could also make your own cloud bread or use another low-carb bread. 

How to Make Cucumber Sandwiches

FIRST STEP: Mix together cream cheese, mayonnaise, sour cream, onion powder, black pepper, lemon zest, lemon juice, and fresh dill.

SECOND STEP: Use a mandoline to slice the cucumber into extra-thin slices.

THIRD STEP: Spread a generous layer of the cream cheese mixture onto one side of each piece of bread.

FOURTH STEP: Place a layer of cucumber slices onto a piece of bread over the cream cheese layer. Overlap the cucumbers slightly.

FIFTH STEP: Assemble the sandwich by placing the second slice of prepared bread onto the cucumber layer (the cucumbers will be sandwiched between two cream cheese layers and the bread slices.

SIXTH STEP: Cut the crusts from the sandwich to form a square. Cut the sandwich on the diagonal to form two triangular sandwiches.

SEVENTH STEP: Continue assembling sandwiches until you have used the whole loaf of bread.

Can I make cucumber sandwiches ahead of time? 

You can make these sandwiches up to three days in advance. Store them wrapped in the fridge until you are ready to serve them.

What kind of bread is best for these sandwiches? 

White bread is the traditional choice for these sandwiches, but you can also use whole grain, rye, or pumpernickel bread.

How do you prevent cucumber sandwiches from getting soggy? 

Spreading butter on the bread, or even just the cream cheese, will act as a barrier between the sliced cucumbers and the bread to avoid the risk of the bread getting soggy. 

How to Store Cucumber Sandwiches 

IN THE FRIDGE: Wrap leftover cucumber sandwiches with plastic wrap and store them in the refrigerator for up to 3 days.
IN THE FREEZER: We do not recommend freezing these cucumber sandwiches as the cucumbers will lose their crisp texture.

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  • 8 ounces cream cheese *softened
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • teaspoon onion powder
  • ¼ teaspoon black pepper
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh dill *chopped
  • 1 English cucumber
  • 1 loaf whole-wheat bread *or light rye bread
  • Mix together cream cheese, mayonnaise, sour cream, onion powder, black pepper, lemon zest, lemon juice, and fresh dill.

  • Use a mandoline to slice the cucumber into extra-thin slices.

  • Spread a generous layer of the cream cheese mixture onto one side of each piece of bread.

  • Place a layer of cucumber slices onto a piece of bread over the cream cheese layer. Overlap the cucumbers slightly.

  • Assemble the sandwich by placing the second slice of prepared bread onto the cucumber layer (the cucumbers will be sandwiched between two cream cheese layers and the bread slices.

  • Cut the crusts from the sandwich to form a square. Cut the sandwich on the diagonal to form two triangular sandwiches.

  • Continue assembling sandwiches until you have used the whole loaf of bread.

  • The lemon and sour cream add a little zing to the cream cheese mixture. They also add flavor and break up the thick creaminess of the cream cheese.
  • Use an English cucumber – they are very large – you only need one to make sandwiches with a whole loaf of bread. The skins are thin and don’t have to be peeled, and there are not many seeds.
  • You can use a hand mixer to quickly beat together the cream cheese mixture. Be sure the cream cheese is softened well before trying to mix.
  • A mandoline is the best way to slice very thin, even cucumber slices. You can get a huge number of slices from one English cucumber – close to 100 slices! Be careful when using a mandoline.

Calories: 1390kcal | Carbohydrates: 56g | Protein: 23g | Fat: 123g | Saturated Fat: 53g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 258mg | Sodium: 1362mg | Potassium: 947mg | Fiber: 4g | Sugar: 18g | Vitamin A: 3611IU | Vitamin C: 23mg | Calcium: 396mg | Iron: 3mg

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