Cucumber Sandwiches are a traditional finger sandwich for luncheons or teas but they’re also a sandwich we love to enjoy at picnics or for lunches!
Cream cheese and fresh herbs are combined to make the perfect spread and it’s topped with fresh sliced cucumbers for a refreshing bite.
Cucumbers are a summertime staple and perfect for refreshing Creamy Cucumber Salads, creating delicious dips (like Greek Tzatziki) and of course delicious Cucumber Sandwiches! These little sandwiches have been around for as long as I can remember… paper thin cucumbers, dill and chive cream cheese spread sandwiched between crustless bread.
These easy cucumber sandwiches make the perfect appetizer for any occasion. They’re light and refreshing and everyone loves them!
How to Make Cucumber Sandwiches
Cucumber Sandwiches are so easy to make. I start with cream cheese, mayonnaise and fresh herbs. While I use dill and chives, you can use your favorites or whatever you have on hand. If you don’t have fresh herbs, you can substitute dried or even skip the herbs & mayonnaise and add ranch dressing (or homemade ranch dressing mix) in their place.
Once the spread is all mixed up, you’ll want to thinly slice your cucumbers. English cucumbers are my favorite for this recipe as the seeds are small and delicate. I personally prefer peel on for color but they also can be peeled. I add a some extra herbs and pepper on top for flavor.
We love these best on white bread with the crusts removed but you can certainly make cucumber sandwiches on pumpernickel bread (or any kind of bread) if you’d like!
This cucumber sandwich recipe can be made up to 24 hours in advance.
If you make sure the bread is covered with the dill cream cheese spread, they will not get soggy. Once made and sliced, place in a container and seal well. Store in the refrigerator. I like to leave them at room temperature for about 20 minutes before serving.
If you’re in a rush, using a flavored cream cheese (such a veggie cream cheese or herb and garlic) can make these extra quick!
Cucumber Sandwiches
Equipment
Ingredients
- 8 ounces cream cheese softened
- 3 tablespoons mayonnaise
- 2 teaspoons chopped fresh dill
- 1 teaspoon chopped fresh chives
- ¼ teaspoon garlic powder
- salt and pepper to taste
- 1 English cucumber thinly sliced
- 1 loaf sliced bread crusts removed
Instructions
-
With a hand mixer, mix cream cheese and mayonnaise in a small bowl until smooth. Stir in herbs, garlic powder and salt and pepper to taste.
-
Spread the cream cheese mixture onto one side of each piece of bread.
-
Thinly slice cucumbers. Layer over half of the bread slices. Top with additional herbs if desired.
-
Top with remaining bread slice, remove crusts if desired and cut each sandwich into 3 pieces.
-
Serve immediately or cover and store up to 24 hours.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Snack
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
More Recipes You’ll Love
Delicious recipe. Made these for an office bridal shower and they were a hit. Used Persian cucumbers instead of English, though.
A beloved classic! Made those to watch the royal weddings of both William and Harry
Perfect for a camp lunch!!
Made these for our block party using cucumbers from our garden and they were a big hit.
Yumm
Second time I’ve made this recipe for my mom and her friends! It’s always a hit. I do make small triangles and make 4 though.
Everything else is exact to the recipe!
Note: when you taste the mixture on its own don’t be alarmed if it might be “more flavorful” than you want or expect! One you add the cucumbers and bread it’s the perfect combo and the flavor is amazing without being too intense (for some! I like it either way)
My version of this sandwich is Cheez-whizz spread on both halves of a hamburger bun with cucumbers and salt. That is all.
My bad guys, I see now that these are in fact little rectangles not triangles, hahahaha
seriously tho, love this recipe
So glad you loved them Sarah, we’ve made them twice in the past month!
is nobody gonna talk about the 3 slices cut from a square. lol
great recipe tho
Fresh and light. We really enjoyed.
I made these for a high tea baby shower this weekend and the cream cheese dill spread was drool-worthy. I may have enjoyed that on its own So delicious! SWP Employee
amaze and love the substitution ideas
I have used this recipe 3 years in a row for a tea party catering for 315 guests. We make 16x the original recipe. We have other tea sandwiches, but these are always the first to go. I like the flavor and the fact you don’t have to soften it before use unlike homemade Boursin spread.
How much salt do you use? I tried 1/2 tsp but it was too much!
I would start small and taste test to ensure it is enough. Maybe ⅛ of a teaspoon.