These Cucumber Sandwiches are tremendously easy to make, look and taste fantastic, and are perfect for any gathering or simply for lunch. Crunchy cucumbers, creamy cheese, fresh dill, chives, and citrusy lemon makes this an instant hit with everyone.
Cucumber Sandwiches
These finger sandwiches are an English tradition served with afternoon tea, but I also like to make them for lunch, or really for any gathering. A great appetizer, these tasty little morsels are absolutely delicious and addicting. Plus, they’re really tough to stop eating once you start.
Although these are great served any time, they have become particularly popular at a baby shower, wedding shower, brunch, or an afternoon tea party.
Highlights of Cucumber Sandwiches
- Easy To Make. Extremely easy and quick to make with lots of flavor.
- Crowd Pleaser. Ideal for a large gathering, as the filling can be made a day ahead. Very popular finger food.
- Delicious. The combination of crisp cucumber with a fabulously creamy lemon dill filling is simply delicious.
- Inexpensive. That’s right, these sandwiches are popular for good reason, they’re inexpensive since you only require a few simple ingredients.
Ingredients You’ll Need
- Bread – Use either brown or white sandwich bread or a mix of both. Cucumber sandwiches are usually made with white bread, but I used a combination here with whole wheat bread and white bread and they’re both equally as delicious.
- Cucumber – My favorite to use are English cucumbers but any kind of cucumber will work.
- Cheese – I used full fat cream cheese which is the main ingredient in the spread. Feel free to use a light version of cheese which will work just fine.
- Mayonnaise – I used regular mayonnaise but the light version also works.
- Herbs – Fresh dill is a must and I love throwing in some chives as well for a mild onion-y flavor.
- Lemon juice – You’ll want to add a bit of lemon juice as it pairs nicely with the dill and adds a bit of tangy flavor to the cheese spread.
- Salt and pepper – Just a bit of salt and black pepper to taste.
How To Make Cucumber Sandwiches
- Prep the bread. Remove the crusts from the bread slices and set aside.
- Make the cream cheese mixture. In a bowl add the cream cheese, mayonnaise, dill, chives, lemon juice, salt and pepper. Mix everything using a hand mixer or a spatula.
- Assemble the sandwiches. Spread bread slices with cream cheese mixture. Place a layer of cucumber slices on one slice of the bread. Sprinkle with more salt and pepper and some more fresh dill, and place the remaining bread slice on top. Cut each sandwich into quarters or triangles. Serve immediately.
How Do You Keep Cucumber Sandwiches From Getting Soggy?
The cream cheese spread acts as a wall between the cucumber and bread which means it protects the bread from turning soggy. As an additional step, especially if making ahead of time, salt the cucumbers and let them rest for about 30 minutes. After 30 minutes you can rinse them and pat them dry with paper towels or clean kitchen towels. This is a great idea, especially if making them ahead of time.
How Many Sandwiches Do I Serve Per Person For Afternoon Tea?
I would recommend 3-4 sandwiches per person, however it also depends on how big they’ve been sliced.
Serve Cucumber Sandwiches With
Expert Tips
- Make ahead tip: Make the filling the day before assembling the sandwiches are required. It will take no time to assemble them when needed.
- Make sure the cream cheese mixture is on both slices of bread, this way it will stick to the cucumbers, so your sandwiches won’t fall apart.
- For a stronger onion taste, you can substitute the chives for some yellow onion.
- Purchase actual sandwich bread which is entirely square, and works best for cutting the crusts off.
- Using fresh herbs really makes the difference.
Leftovers
Wrap leftover cucumber sandwiches well in plastic wrap and place in an airtight container. Store in the refrigerator for up to 2 days. I don’t recommend freezing these sandwiches, especially since cucumbers have a high water content.
More Great Cucumber Recipes To Try
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Cucumber Sandwiches
Equipment
Ingredients
- 12 slices bread white or whole wheat
- 8 ounces cream cheese softened to room temperature
- ¼ cup mayonnaise
- 1 tablespoon fresh dill finely chopped
- 2 teaspoons fresh chives finely chopped
- 1 teaspoon lemon juice freshly squeezed
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 English cucumber thinly sliced, use a mandoline if needed
Instructions
- Prep the bread: Remove the crusts from the bread slices and set aside.
- Make the cream cheese mixture: In a bowl add the cream cheese, mayonnaise, dill, chives, lemon juice, salt and pepper. Mix everything well using a hand mixer or a spatula.
- Assemble the sandwiches: Spread bread slices with cream cheese mixture. Top half of the bread slices with cucumber slices. Sprinkle with more salt and pepper and some more fresh dill. Top with remaining bread slices. Cut each sandwich into quarters or triangles.
- Serve immediately.
Recipe Notes
- Make ahead tip: Make the filling the day before assembling the sandwiches are required. It will take no time to assemble them when needed.
- Make sure the cream cheese mixture is on both slices of bread, this way it will stick to the cucumbers, so your sandwiches won’t fall apart.
- For a stronger onion taste, you can substitute the chives for some yellow onion.
- Purchase actual sandwich bread which is entirely square, and works best for cutting the crusts off.
- Using fresh herbs really makes the difference.
- Wrap leftover cucumber sandwiches well in plastic wrap and place in an airtight container. Store in the refrigerator for up to 2 days. I don’t recommend freezing these sandwiches, especially since cucumbers have a high water content.
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