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These classic cucumber sandwiches are so refreshing and delicious and could not be easier to make. I take creamy herbed cream cheese and layer it with thin slices of fresh, crispy cucumber perfect for a light and flavorful snack, afternoon tea, or pre-dinner snack.
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“These are so refreshing on a hot summer day with a glass of sun tea. We prefer pumpernickel bread; it gives it a touch of richness.” – Dr. Petey
Easy Cucumber Sandwich Recipe
As soon as the weather starts to get a little warmer, I can’t resist the British tradition of a cucumber sandwich. A dill and garlic cream cheese is spread on white bread and layered with slices of fresh cucumber. Every bite is so delicious!
These sandwiches are a great addition to any summer party. They’re perfect for baby and bridal showers, but I love serving them as an appetizer when I’m entertaining. These are one of the perfect foods to serve before Easter dinner as they make the ideal, pre-holiday dinner nibble. But really, they taste great on summer afternoons, or anytime you need something simple to serve with drinks.
It’s traditional to cut off the edges of the crust for cucumber sandwiches, but you can leave them on if you prefer. Without the crusts, the sandwiches are more delicate and light.
Tips for Beginners
- White bread is best. I find that soft white bread works best because it has a light, tender texture that pairs nicely with the creamy filling and crisp cucumbers. However, if you prefer something heartier or more wholesome, brown or whole grain bread are great alternatives.
- Spread the cream cheese on both slices of the bread. This will act as a barrier to the moisture in the cucumbers, so your bread doesn’t get soggy.
- Chill for the tastiest results. These sandwiches can be served right away, but they’re especially delicious after a little time in the fridge.
- Try not to prep these too far in advance. The moisture from the cucumbers can start to seep into the bread over time.
Cucumber Sandwiches Recipe
Ingredients
- 4 oz. cream cheese at room temperature
- ¼ cup mayonnaise
- 1 tsp garlic powder
- 1 tsp dried dill weed
- ½ tsp ground black pepper
- pinch of salt
- 10-12 slices white bread
- 1 English cucumber about 36-54 slices, sliced
Instructions
- Stir the cream cheese in a medium bowl until smooth then add the mayo and stir again until smooth.4 oz. cream cheese, ¼ cup mayonnaise
- Add the garlic powder, dill, pepper and salt and stir together. Add more salt to taste if needed.1 tsp garlic powder, 1 tsp dried dill weed, ½ tsp ground black pepper, pinch of salt
- Spread the cream cheese spread on two slices of bread then layer 6-9 slices of cucumber on the bottom half then top with the top slice of bread.10-12 slices white bread, 1 English cucumber
- Repeat the process with the remaining bread, cucumbers, and cream cheese spread.
- Slice off the edges of the sandwiches then slice the sandwiches in half and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Cucumber Sandwiches Step by Step
Combine the cream cheese and mayonnaise: Mix 4 oz. cream cheese with ¼ cup mayonnaise.
Add the seasoning: Stir in 1 tsp garlic powder, 1 tsp dried dill weed, ½ tsp ground black pepper, and a pinch of salt.
Make the sandwiches: Spread the cream cheese mixture on both bread slices and add 6-9 cucumber slices on one side, and cover with the other slice of bread. Cut off the crusts and slice in half.
Serve: Chill the sandwiches, serve, and enjoy.
How to Store
These sandwiches are best enjoyed within a few hours of making them so that the bread doesn’t get soggy. If you want to make them ahead of time, you can salt the cucumber to remove excess water. Place the slices of cucumbers in a colander with layers of salt for 30 minutes, pat them dry with paper towel and they are ready to use.
Alternatively, prepare the cream cheese and mayonnaise mixture and refrigerate it until you want to assemble the sandwiches.
Store uneaten sandwiches in the fridge for 2-3 days. I do not recommend freezing these sandwiches as they have too much moisture and won’t defrost well.
If you have excess cream cheese spread, store it in an airtight container in the fridge for up to 4 days.
Serving Suggestions
These sandwiches are ideal to serve as a party or holiday appetizer. Since they are quite light, when I serve them before Easter dinner, I like to round them out with a creamy baked spinach and artichoke dip, some easy-to-prepare deviled eggs, and a batch of spinach stuffed mushrooms.
More Holiday Recipes To Try
- This Pecan Bourbon Glazed Ham is rich, sweet, and salty for the ultimate holiday main.
- Ham Rolls are creamy, salty, and just the right amount of savory for a pre-dinner snack.
- This Cheese Ball features a mix of cheddar, Mexican blend, and cream cheese, formed into a classic cheese ball and has a layer of toasted almonds on the outside.
My husband never had cucumber sandwiches, he is a big fan. I had it about an hour ahead of it. I love it also! Lots of flavors going on.
These are so refreshing on a hot summer day,with a glass of sun tea.We prefer pumpernickel bread,it gives it a touch of richness.
Sounds delicious!
Do you think I could make these the night before a birthday party that’s in the afternoon and they keep?
The bread might become soggy sadly!
Make your spread and slice cucumbers the night before to save time. Sandwiches need to be made the party day.