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mini cucumber sandwiches on a white plate.
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4.76 from 25 votes

Cucumber Sandwiches

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.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Appetizer, Lunch
Cuisine: British
Keyword: cucumber sandwiches, cucumber tea sandwiches
Servings: 24
Calories: 79kcal


  • 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


  • 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.


  1. Make ahead tip: Make the filling the day before assembling the sandwiches are required. It will take no time to assemble them when needed.
  2. 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.
  3. For a stronger onion taste, you can substitute the chives for some yellow onion.
  4. Purchase actual sandwich bread which is entirely square, and works best for cutting the crusts off.
  5. Using fresh herbs really makes the difference.
  6. 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.


Serving: 1tiny sandwich | Calories: 79kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 124mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg