CUCUMBER SANDWICHES
These CUCUMBER SANDWICHES are perfect for tea parties, baby showers, picnics or to enjoy on a warm day. Fresh thinly sliced cucumbers and dill cream cheese sandwiched between soft white bread.
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These little finger sandwiches are a classic for a reason. Simple, fresh flavors are combined to make the perfect mini sandwich bites.
Cucumber Sandwiches are traditionally served at tea parties – but, these are fabulous for baby showers, bridal showers or any slightly sophisticated party. I like to enjoy these mini sandwiches on summer days with a glass of iced tea.
The herby dill cream cheese really adds some flavor while still allowing the cucumber to shine. Great for using up any extra cucumbers from your garden.
Ingredient Options:
- Use English or Persian Cucumbers – I prefer English because they tend to have a little less moisture inside.
- Add more or less dill, chives or lemon to fit your tastes.
- Soft sliced white bread is best for this recipe but you could use sliced wheat bread or any other type of soft bread that you prefer.
- A vegetable or flavored cream cheese would work as the spread to save time.
Recipe Notes:
Optional step to remove excess moisture from the cucumbers: Sprinkle the cucumber slices with a little salt and let them rest for 20 minutes then pat dry.
Use a good sharp chef’s knife to cut the sandwiches. Wipe clean in between cuts so you get a nice even cut every time. A serrated knife will not work here.
You can prepare the cream cheese mixture up to 2 days in advance. Store in an airtight container in the fridge until you’re ready to make the sandwiches.
If you plan on making these in advance, I recommend that you spread the cream cheese mixture on both pieces of bread so that the cucumbers are in between the cream cheese and not directly touching the bread, which will make it soggy.
You can store these in an airtight container in the fridge for up to 24 hours. Let them sit out on the counter for 20 minutes before serving.
More Recipes With Cucumbers:
Cucumber Mojitos – Buffalo Chicken Cucumber Rolls – Cucumber Watermelon Salsa – Onion Dill Cucumber Salad
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Table of Contents
CUCUMBER SANDWICHES
Equipment
Ingredients
- 1 8 oz block cream cheese, softened
- 3 tablespoons mayonnaise
- 3 tablespoons finely chopped chives
- 3 tablespoons finely chopped dill
- 1 teaspoon lemon zest
- ½ lemon juiced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 Large English or Persian cucumber thinly sliced
- 1 loaf sliced bread crusts removed
Instructions
- Using hand mixer, mix cream cheese and mayonnaise until smooth.
- Stir in chives, dill, lemon zest, lemon juice, salt, and pepper.
- Spread the cream cheese mixture onto one side of each slice of bread.
- Layer the cucumbers on top of the cream cheese mixture. Top with more chives, dill, and remaining bread slice.
- Carefully press down on the sandwich as you cut into 4 squares or 2 triangles.
- Top each sandwich with a thin slice of cucumber and dill. Serve immediately or cover and store in the fridge for up to 24 hours.
Notes
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
