A cucumber sandwich is the perfect party snack. These delightful little bites come together with easy ingredients and have the best bright flavor!
I adore a good cucumber sandwich. They come together with a cream cheese mixture that is flavored with dill and lemon and then are topped with crunchy cucumbers. These are so perfect for a baby and bridal showers, holiday brunches, and tea time but I won’t judge you if you make a batch for a regular weeknight.
This was easy to prepare and loaded with flavor and crunch. This will be a regular at my home.
How to Make Cucumber Sandwiches
Here is a brief overview of how these cucumber finger sandwiches come together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
Pull Moisture Out of Cucumbers
This is key to putting cucumber in sandwiches. Toss the sliced cucumber with the salt in a large colander and let it sit for 20 minutes. This removes excess moisture and prevents the sandwiches from getting soggy.
Make the Spread
Use a hand mixer to cream together the cream cheese and the mayonnaise. Then stir in the dill, green onion, lemon juice, lemon zest salt, and pepper.
Put the Sandwiches Together
Spread the cream cheese mixture on each of the eight slices of bread. Add the sliced cucumbers to four of the slices. Top those slices with the four remaining slices of bread.
Cut the Sandwiches
Cut the crust off of the four prepared sandwiches. Then cut each cucumber cream cheese sandwich into four pieces each. I like to cut them at an angle twice to make four triangles.
Tips and Tricks
- Dry your cucumbers well. Tossing the cucumbers with salt and allowing them to sit for 20 minutes is an important step to keep the sandwiches from getting soggy. After letting them sit, pat them dry using a clean towel or paper towel.
- Use a nice white bread. White sandwich bread is perfect for this cucumber sandwiches recipe because it is soft and spongey. The light texture is perfect for balancing the crunchy cucumber and creamy filling.
- Use a low-fat mayo. This reduces the calories and fat of the spread, but doesn’t change the flavor at all.
- Use a full-fat, brand-name cream cheese. Anytime a recipe calls for cream cheese, it is worth it to get one that is brand name like Philidelphia.
- Use fresh or dried dill for this recipe. While fresh herbs are delicious in this, you can use dry. If you use dried dill, use half of what the recipe calls for.
Making Ahead and Storing Leftovers
I don’t recommend making these sandwiches more than a couple of hours in advance. However, you can make the cream cheese mixture and keep it in an airtight container in the refrigerator the day before you plan to make and serve the cucumber tea sandwiches.
These sandwiches are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days.
What to Serve with Cucumber Sandwiches
Here are a few ideas of what to serve with these little sandwiches. These ideas are great for a baby shower, Mother’s Day brunch, and any gatherings where you need a classy spread.
If you make this cucumber sandwich recipe or any of my other recipes, I’d love to hear what you think!
Cucumber Sandwich
Ingredients
- 1 English cucumber unpeeled and cut into 1/4 inch pieces
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 8 ounces cream cheese room temperature (227 grams)
- 1/4 cup low fat mayonnaise (56.5 grams)
- 1 tablespoon fresh dill chopped
- 1 green onion sliced thin, one inch into the green
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- dash black pepper
- 8 slices white bread
Instructions
- Toss the sliced cucumber with the salt in a large colander. Place the colander on a plate. Let it sit for 20 minutes. This will pull excess moisture out of the cucumber. Pat the cucumber dry with paper towels.1 English cucumber, 1 teaspoon kosher salt
- In a bowl, cream together the cream cheese and the mayonnaise. I like to do this with a handheld mixer. Then stir in the dill, green onion, lemon juice, lemon zest salt, and pepper.8 ounces cream cheese, 1/4 cup low fat mayonnaise, 1 tablespoon fresh dill, 1 green onion, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon kosher salt, dash black pepper
- Place the bread out on a clean work surface. Spread the cream cheese mixture on each of the 8 slices. Add the prepared cucumber to 4 of the slices. Top those slices with the 4 remaining slices of bread.8 slices white bread
- Working carefully with a serrated knife, cut the crust off of the 4 prepared sandwiches. Then cut the sandwiches into 4 pieces each. I like to cut them at an angle twice to make 4 triangles. Serve and enjoy!
Judith says
Thanks for putting this back on! Love this recipe and will make these for my daughters wedding…
I’m so glad you like it!
Ettore says
Lisa, you are absolutely correct! This was easy to prepare and loaded with flavor and crunch. This will be a regular at my home.
Thank you for sharing.
I’m so glad you liked it as much as I do!
trish giordano says
As a caterer who provided formal Teas many times for clients, I found peeled cucumber slices were preferred and thoroughly enjoyed by all.
That’s so interesting! Did you salt them first? I find with salting them I don’t notice the peels at all.
Cate says
I followed the instructions to the letter….. I found sandwiches tasteless and the cucumbers slices were “way too salty”…. I have made many of your recipes and they ran from good to great but this one was a bummer
I’m so sorry to hear that you didn’t enjoy this one. I love this as written, there are a lot of ingredients in here to bring some solid flavor, but of course tastes vary. Out of curiosity, did you use table salt or kosher salt. It’s a super easy thing to overlook, but 1 teaspoon of table salt would make these very salty.