Cucumber sandwiches are a light, elegant bite that feel special without any fuss. I make them often for family gatherings and afternoon tea because they’re fast to pull together and always disappear quickly. If you like simple finger foods, you might also enjoy a fresh bruschetta dip as another easy option for parties.
Why Make This Recipe
- Bright, clean flavor: cool cucumbers with a tangy herbed spread taste refreshing and balanced.
- Quick and convenient: most prep takes 15–20 minutes, great for last-minute guests.
- Low-calorie, hydrating choice: cucumbers are mostly water and keep bites light.
- Versatile for occasions: perfect for baby showers, picnics, or an elegant tea.
- Personal insight: I love these because they’re one of the few finger foods the kids and grandparents both ask for—simple, familiar, and classy. You can serve them alongside heartier dishes like Five-Spice Roasted Duck for a contrast.
Recipe Overview
Prep time: 20 minutes (plus 10 minutes resting for cucumbers)
Cook time: 0 minutes
Total time: 30 minutes
Servings: 8 small sandwiches (about 16 halves)
Difficulty: Easy
Method: Cold assembly — thinly slice cucumbers, make a cream-cheese/herb spread, assemble sandwiches, chill briefly.
My Experience Making This Recipe
I tested this several times, adjusting cucumber thickness and spread seasoning. The biggest discovery was salting and resting the cucumbers for 10 minutes to remove excess water and prevent soggy bread. That small step made a big difference in texture and shelf life.
How to Make Cucumber Sandwiches: A Refreshing Delight for Any Occasion
Start by whisking together the spread: 8 oz (225 g) softened cream cheese, 2 tbsp mayonnaise, 1 tbsp lemon juice, 1 tbsp chopped fresh dill, 1/4 tsp kosher salt and 1/8 tsp black pepper. Peel and thinly slice 2 English cucumbers (use a mandoline set to about 1.5 mm / 1/16 inch for even slices). Lightly salt the cucumber slices (about 1/4 tsp) and place on paper towels for 10 minutes, then blot dry. Spread a thin layer (about 1 tbsp) of the herbed cream cheese onto 8 slices of soft white or whole-grain bread, top with cucumber slices overlapping slightly, close with remaining bread, trim crusts if desired, and cut into quarters. Chill 10–20 minutes before serving for cleaner slices.
Expert Tips for Success
- Use a mandoline or very sharp knife for uniform cucumber slices — even thickness prevents bite-to-bite texture variation.
- Salt and rest cucumbers 10 minutes, then blot; this prevents soggy bread and concentrates flavor.
- Keep ingredients cold: refrigerate cream cheese and cucumbers until assembly to keep sandwiches crisp.
- Thin the spread, don’t pile it: a thin, even layer (about 1 tbsp per slice) prevents swallowing and lets cucumber flavor shine.
- For party platters, assemble and stack between sheets of parchment, press lightly with a flat board for 10 minutes, then cut for neat edges. For inspiration on sides, try pairing with a warm cheese-herb potato gratin.
How to Serve Cucumber Sandwiches: A Refreshing Delight for Any Occasion
- Afternoon tea: arrange on a tiered tray with mixed finger sandwiches and petit fours.
- Picnic or brunch: serve chilled alongside a light salad or a cold pasta like Cold Chicken Spinach Pasta Salad.
- Cocktail party: cut into small rounds with a cookie cutter for bite-sized canapés.
- Family gathering: build a platter with other small bites such as meatballs or skewers; I often add cranberry glazed turkey meatballs for a sweet-savory contrast.
Storage and Reheating Guide
Store assembled sandwiches in an airtight container in the refrigerator for up to 8 hours; they’re best the same day. For longer prep, slice cucumbers and keep them in a sealed container (up to 24 hours), make the spread separately, and assemble within 4 hours of serving. Freezing is not recommended — cucumbers and bread become watery and mushy when thawed. There is no reheating; serve cold or at cool room temperature.
Recipe Variations
- Gluten-free: use a soft gluten-free sandwich bread or large gluten-free wraps.
- Dairy-free: swap cream cheese for a thick dairy-free cream cheese or blended silken tofu seasoned with lemon and dill.
- Vegetarian/Herb-forward: add thinly sliced radishes and fresh mint for a peppery, bright variation.
- Smoked salmon upgrade: layer 2–3 slices of smoked salmon and a squeeze of lemon for an elevated tea sandwich.
Nutritional Highlights
- Hydration and low calories: cucumbers are >95% water and low in calories, making these sandwiches light.
- Protein and calcium: cream cheese adds modest protein and calcium (omit or substitute for dairy-free options if needed).
- Allergens: contains wheat (gluten) and dairy; possible cross-contact if using shared equipment.
- Portion guidance: plan 2–3 halves per person for a light snack, or 4–6 for an appetizer at a party.
Troubleshooting Common Issues
- Soggy bread: likely from un-drained cucumbers or too-thick spread. Salt and rest cucumbers 10 minutes, blot dry, and use a thin spread.
- Bitter cucumber: peel a strip or two, or use an English cucumber which is less bitter; cut away any green pithy centers if needed.
- Spread too stiff or runny: if too stiff, let cream cheese sit at room temp 10 minutes; if too runny, chill the spread 15–20 minutes before assembling.
Frequently Asked Questions
Q1: Can I make these ahead of time for a party?
A1: Yes — but assemble no more than 4 hours before serving for best texture. For longer prep, slice cucumbers and make the spread earlier, then assemble shortly before guests arrive to avoid soggy bread.
Q2: What bread works best for cucumber sandwiches?
A2: Soft sandwich bread like white, milk bread, or a tender whole-grain loaf works best. Avoid very dense artisan loaves unless you slice them very thin; the goal is a delicate, bite-sized sandwich.
Q3: How thin should I slice the cucumber?
A3: Aim for 1–2 mm (about 1/16 inch) slices for a pleasant bite. A mandoline set to 1.5 mm gives consistent results; if using a knife, keep slices as even as possible.
Q4: Can I make a vegan version that still tastes good?
A4: Absolutely. Use a thick dairy-free cream cheese or a blended tofu–lemon mixture seasoned with dill and nutritional yeast. Chill the spread well so it holds on the bread and follow the same cucumber-draining step.
Conclusion
For a trusted, classic take and step-by-step ideas, see this detailed recipe for Cucumber Sandwiches on Spend With Pennies: Cucumber Sandwiches.
Print
Cucumber Sandwiches
- Total Time: 30 minutes
- Yield: 8 small sandwiches (about 16 halves) 1x
- Diet: Vegetarian
Description
Light and elegant cucumber sandwiches perfect for family gatherings and afternoon tea. Quick to make and always a crowd-pleaser.
Ingredients
- 8 oz (225 g) softened cream cheese
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 2 English cucumbers
- 8 slices of soft white or whole-grain bread
Instructions
- In a bowl, whisk together the cream cheese, mayonnaise, lemon juice, dill, salt, and pepper.
- Peel and thinly slice the cucumbers, about 1.5 mm thick.
- Lightly salt the cucumber slices and rest on paper towels for 10 minutes, then blot dry.
- Spread a thin layer of the herbed cream cheese on 8 slices of bread.
- Top with cucumber slices, overlapping slightly.
- Close with the remaining bread, trim crusts if desired, and cut into quarters.
- Chill for 10–20 minutes before serving for cleaner slices.
Notes
For best results, use a mandoline for uniform cucumber slices and keep ingredients cold. Assemble no more than 4 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Cold assembly
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg