Cucumber Sandwich

A Cucumber Sandwich is the perfect light and elegant bite—crisp, refreshing cucumber slices layered between soft bread with a creamy, herby spread. Whether I’m serving these for a tea party, brunch, or just as a simple snack on a warm day, they always feel classic, delicate, and delicious.

Why You’ll Love This Recipe

I love cucumber sandwiches for their simplicity and charm. They come together quickly with just a few ingredients but taste fresh and satisfying. The cucumber adds crunch and coolness, while the creamy spread brings flavor and richness. They’re perfect finger food—no fuss, no mess, just clean, crisp bites that always impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Thinly sliced English cucumber
• Soft white or whole wheat sandwich bread (crusts trimmed)
• Cream cheese, softened
• Fresh dill or chives, finely chopped
• Lemon juice
• Salt and pepper
• Optional: a touch of mayonnaise or sour cream for extra creaminess

Directions

1. I start by slicing the cucumber very thinly, then laying the slices out on a paper towel and sprinkling them lightly with salt. I let them sit for 10 minutes to draw out excess moisture, then pat them dry.

2. In a small bowl, I mix the softened cream cheese with herbs, a squeeze of lemon juice, and a pinch of salt and pepper until smooth.

3. I spread the cream cheese mixture evenly on each slice of bread.

4. I layer the cucumber slices over half of the bread slices, slightly overlapping, then top with the remaining bread.

5. I gently press the sandwiches together and trim off the crusts for a clean look.

6. I slice them into halves, quarters, or tea-sized triangles and serve immediately or chill until ready to serve.

Servings and timing

This recipe makes 4–6 tea sandwiches and takes about 15 minutes to prepare. It’s a perfect quick recipe for light lunches, party platters, or elegant snacks.

Variations

Sometimes I use herbed goat cheese or add a bit of horseradish to the spread for a punchier flavor. I’ve also layered in thin slices of radish or a few arugula leaves for extra crunch. If I want a bit of richness, a swipe of mayonnaise or sour cream mixed into the cream cheese gives it a silkier texture.

Storage/Reheating

Cucumber sandwiches are best enjoyed fresh. If I need to store them, I keep them covered in the fridge for a few hours, layered with damp paper towels to prevent the bread from drying out. I don’t reheat them—these are best served cold or at room temperature.

FAQs

What’s the best bread to use?

I prefer soft white sandwich bread or a very light whole wheat. The key is a soft texture and no strong flavors that overpower the cucumbers.

How do I keep the bread from getting soggy?

I pat the cucumbers dry after salting and use a spread that acts as a barrier between the cucumbers and the bread. Serving them soon after assembling helps, too.

Can I make them ahead?

Yes, I assemble them a few hours ahead and store them in the fridge covered with damp paper towels and plastic wrap to keep them fresh.

Can I use flavored cream cheese?

Absolutely. Garlic and herb or garden vegetable cream cheese both work well if I’m looking to save time and add more flavor.

Are cucumber sandwiches vegetarian?

Yes, they are naturally vegetarian, and I can also make them vegan by using plant-based cream cheese and bread.

Conclusion

Cucumber Sandwiches are a timeless, refreshing treat that I love for their simplicity and elegance. They’re light, flavorful, and always welcome on any snack table or afternoon tea tray. Whether I’m making them for a party or just enjoying one with a cup of tea, these sandwiches always bring a touch of comfort and class.