Cucumber sandwiches are high on the list of my favorite cucumber recipes. Crunchy, soft, creamy, tangy, and fresh — how can you get so much deliciousness from something so simple?
A must at high tea and fancy brunches, cucumber sandwiches are often overlooked for ordinary, everyday enjoyment. And it makes no sense to me. They’re a scrumptious snack.
Cucumber sandwiches are also a light, bright, and refreshing appetizer that brings freshness to a buffet table of heavier options.
These two bite wonders will be a hit at baby and wedding showers, Mother’s Day, graduation parties, and for Easter. They’ll empty the platter as fast as you can fill it at backyard BBQs and summer get-togethers.
You don’t need to be “fancy” to love cucumber sandwiches. You only need to enjoy great taste!
The Ingredients
- White Bread
- Cucumbers I used mini/Persian cucumbers, but English cucumbers work well, too. If you use a different cucumber variety with lots of seeds, scoop out the seeds before slicing the cucumbers.
- Cream Cheese
- Mayonnaise
- Dill If you have fresh, definitely use it. I used dried dill weed today.
- Chopped Chives Again, fresh is amazing, but I used freeze-dried chives today. It worked perfectly.
- Salt and Pepper, to taste
- optional, Lemon Zest (100% not traditional, but I LOVE the brightness of lemon and it cuts the richness of the cream cheese, plus lemon is an excellent complement to cucumbers.)
A Tip For Using Dried Herbs
People will often tell me that dried herbs don’t have as much flavor as fresh. To some degree, they are right. If your dried herbs are pretty old, then they may well have lost some flavor.
However, I find that in most cases, the naysayers aren’t using their dried herbs to their best advantage. Here’s the secret.
Don’t just measure the herbs and toss them in the bowl. Once measured, pour the dried herbs into your hand. Crush and rub them between the palms of your hands to release the plant oils that hold all the flavor. (Do this over the bowl, of course.)
You’ll immediately notice the aroma of the herbs you’re using, and the flavor in your recipes will be more noticeable.
P.S. When substituting fresh for dried or dried for fresh, double the amount of fresh herbs used to replace dried. Dry herbs are more concentrated from the drying process, and you only need half as much as when you use fresh.
FAQs
Yes. Make them up to 24 hours in advance and store them in an airtight container in the refrigerator. The cream cheese spread will keep the bread from absorbing any moisture from the cucumbers.
You can also prepare the cream cheese spread up to three days ahead and store it in the fridge. The flavors get even better as it sits. You will want to bring it back to room temperature before trying to spread it on the bread slices, though.
I don’t have this issue, even if I make them 24 hours in advance. Here are some tips for having them hold up well.
1) Use cucumbers with very few seeds, like mini, Persian or English cucumbers.
2) Slice the cucumbers thinly so less moisture builds up.
3) It’s important to spread the cream cheese all the way to the edge of your bread slices. The recipe makes enough to use a generous layer. That’s the barrier that keeps your bread from getting soggy. It works. Trust me.
4) Don’t assemble your sandwiches more than 24 hours ahead of time.
What to Serve With Cucumber Sandwiches
I tend to think of these refreshing and bright little sandwiches at the center of a brunch or picnic buffet table. As one of many offerings that might be shared there, cucumber sandwiches will always be greeted with enthusiasm alongside tasty appetizers like:
- Charcuterie Cups: How to Make Beautiful Appetizers and Snacks
- Easy Sausage Balls Recipe, Craveable & Delicious
- Old Fashioned Pimento Cheese Recipe
- Homemade Beef Summer Sausage
- Easy Deviled Eggs Recipe
- Ham Salad Recipe (Old Fashioned Deviled Ham)
- Pineapple Salsa Recipe | Bright & Refreshing
- Creamy Hummus Recipe with Roasted Garlic
How to Make Cucumber Sandwiches
- Wash, pat dry, and then slice the cucumbers. Set them aside. I like to slice them in half lengthwise and then cut them into thin, half-moon slices. It’s just personal preference. I like being able to take a bite that breaks away cleanly without a big slice of cucumber pulling out.
- Mix up the cream cheese spread. Put everything except the bread and cucumbers into a medium mixing bowl and beat them together until the spread is smooth and creamy.
- Lay out the bread slices in an assembly-line fashion on your counter or table.
- Spread the cream cheese mixture generously onto all twelve slices. Use the whole batch. This seals moisture away from the bread and gives excellent flavor, so don’t skimp.
- Arrange cucumber slices on six of the prepared bread slices. I usually try to do at least a double layer of cucumber on each of the slices.
- Use the six slices without cucumber to cover your cucumber sandwiches. Press down gently to let the cream cheese meld everything together.
- Cut the sandwiches into quarters. You can trim the crusts or not, as is your preference. I generally do trim them, especially if serving them at a brunch or gathering. I remove the crusts and then cut the sandwich in half. Then I slice each half in half diagonally.
The Recipe
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Easy Cucumber Sandwiches
- Total Time: 20 minutes
- Yield: 24 mini sandwiches 1x
Description
No one thinks to make a cucumber sandwich just for snacking. But friend, now you will. Soft bread, creamy, bright and tangy cream cheese spread, plus crunchy cucumbers. Don’t save these for something fancy. They’re a fresh and delicious bite for any occasion.
Ingredients
- 6 Mini/Persian Cucumbers, sliced thinly (2 English cucumbers could be substituted.)
- 12 slices of White Bread (Not thick-sliced, just regular white bread.)
- 1 (8 oz.) block Cream Cheese, softened to room temperature
- 1 Tablespoon Dried Dill Weed
- 2 teaspoons Dried Chives
- Salt and Pepper, to taste
- Optional: zest one lemon (I call this optional because it isn’t traditional, but the bright zing it brings to the cream cheese spread is so delicious.)
Instructions
- Wash, pat dry, and then slice the cucumbers. Set them aside. I like to slice them in half lengthwise and then cut them into thin, half-moon slices. It’s just personal preference. I like being able to take a bite that breaks away cleanly without a big slice of cucumber pulling out.
- Mix up the cream cheese spread. Put everything except the bread and cucumbers into a medium mixing bowl and beat them together until the spread is smooth and creamy.
- Lay out the bread slices in an assembly-line fashion on your counter or table.
- Spread the cream cheese mixture generously onto all twelve slices. Use the whole batch. This seals moisture away from the bread and gives excellent flavor, so don’t skimp.
- Arrange cucumber slices on six of the prepared bread slices. I usually try to do at least a double layer of cucumber on each of the slices.
- Use the six slices without cucumber to cover your cucumber sandwiches. Press down gently to let the cream cheese meld everything together.
- Cut the sandwiches into quarters. You can trim the crusts or not, as is your preference. I generally do trim them, especially if serving them at a brunch or gathering. I remove the crusts and then cut the sandwich in half. Then I slice each half in half diagonally.
Notes
Once measured, pour the dried herbs into your hand. Crush and rub them between the palms of your hands to release the plant oils that hold all the flavor. (Do this over the bowl, of course.) You’ll immediately notice the aroma of the herbs you’re using, and the flavor in your recipes will be more pronounced.
Can Cucumber Sandwiches Be Made Ahead?
Yes. Make them up to 24 hours in advance and store them in an airtight container in the refrigerator. The cream cheese spread will keep the bread from absorbing any moisture from the cucumbers.
You can also prepare the cream cheese spread up to three days ahead and store it in the fridge. The flavors get even better as it sits. You will want to bring it back to room temperature before trying to spread it on the bread slices, though.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizers, Sandwiches
- Method: Cold Prep
- Cuisine: American
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
