By: Becky Hardin
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Simple to make but so refreshing and delicious, these classic cucumber sandwiches are a delight! Made with a herb cream cheese, they are perfect for afternoon teas and lunches.
Table of Contents
Easy Cucumber Sandwich Recipe
As soon as the weather starts to get a little warmer, I can’t resist the British tradition of a cucumber sandwich!
A dill and garlic cream cheese is spread on white bread and layered with slices of fresh cucumber. Every bite is so delicious!
Great to serve as an appetizer and perfect for picnics!
Why you’ll love these Homemade Cucumber Sandwiches:
- QUICK AND EASY: It takes no more than 20 minutes to make a big batch of these sandwiches, and no cooking required!
- GREAT FOR A CROWD: These sandwiches are a great addition to any summer parties. They’re especially great for baby and bridal showers.
- SIMPLE INGREDIENTS: You just need some cream cheese, mayo, cucumber and some seasonings to make these cut sandwiches.
These are the perfect food to serve before Easter dinner, on summer afternoons, or anytime you need something simple to serve with drinks.
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How to make Cucumber Sandwiches with Herby Cream Cheese
You can jump to the recipe card for full ingredients & instructions!
- Mix together the cream cheese and mayonnaise and stir in the seasonings.
- Spread the cream cheese on both bread slices and add the cucumber slices to one half.
- Close the sandwich.
- Cut of the crusts and slice in half.
Can you make them ahead of time?
These sandwiches are best enjoyed in a few of hours of making them so that the bread doesn’t get soggy. If you want to make them further ahead of time, you can salt the cucumber to remove excess water.
Place the slices of cucumbers in a colander with layers of salt for 30 minutes, pat them dry with paper towel and they are ready to use.
The cream cheese spread can be stored in an airtight container in the fridge for up to 4 days.
Can you make them healthier?
I prefer to use full fat cream cheese and mayonnaise as they are much richer and creamier in flavor. For a healthier option you can use reduced fat.
Do you have to cut the crusts off?
It’s traditional to cut off the edges of the bread for cucumber sandwiches, but you can leave them on if you prefer. Without the crusts the sandwiches are more delicate and light.
Tips!
- I find that white bread is best for these cucumber sandwiches, but you can use brown or whole grain if you prefer.
- Spread the cream cheese on both slices of the bread. This will act as a barrier to the moisture in the cucumbers so that your bread doesn’t get soggy.
- These sandwiches can be served straight away, but they are really delicious when chilled in the fridge first.
These cucumber sandwiches really do make summer for me, and you’ll always find them if I’m hosting! So simple, so easy and so classy!
More Easy Sandwich Recipes we Love
- Pulled Pork Grilled Cheese Sandwich
- Egg Salad Sandwich
- Crispy Chicken Sandwich
- Chicken Cordon Bleu Sandwich
- Italian Beef Sandwiches
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Cucumber Sandwiches Recipe
4.84 from 31 votes
Author: Becky Hardin
Prep: 20 minutes minutes
Total: 20 minutes minutes
Serves6 people
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Simple to make but so refreshing and delicious, these classic cucumber sandwiches are a delight! Made with a herb cream cheese, they are perfect for afternoon teas and lunches.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 4 ounces of cream cheese at room temperature
- ¼ cup of mayonnaise
- 1 teaspoon of garlic powder
- 1 teaspoon of dried dill weed
- ½ teaspoon of ground black pepper
- A pinch of salt
- 10-12 slices of white bread
- 1 English cucumber about 36-54 slices, sliced
Instructions
Stir the cream cheese in a medium bowl until smooth then add the mayo and stir again until smooth.
Add the garlic powder, dill, pepper and salt and stir together then add more salt to taste if needed.
Spread the cream cheese spread on two slices of bread then layer 6-9 slices of cucumber on the bottom half then top with the top slice of bread.
Repeat the process with the remaining bread, cucumbers and cream cheese spread.
Slice off the edges of the sandwiches then slice the sandwiches in half and serve.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- This cream cheese spread can be stored in an airtight container in the fridge for up to 4 days.
- I find that white bread is best for these cucumber sandwiches, but you can use brown or whole grain if you prefer.
- Spread the cream cheese on both slices of the bread. This will act as a barrier to the moisture in the cucumbers so that your bread doesn’t get soggy.
- These sandwiches can be served straight away, but they are really delicious when chilled in the fridge first.
Nutrition Information
Calories: 249kcal (12%) Carbohydrates: 24g (8%) Protein: 5g (10%) Fat: 15g (23%) Saturated Fat: 5g (31%) Trans Fat: 1g Cholesterol: 25mg (8%) Sodium: 331mg (14%) Potassium: 163mg (5%) Fiber: 1g (4%) Sugar: 4g (4%) Vitamin A: 323IU (6%) Vitamin C: 1mg (1%) Calcium: 140mg (14%) Iron: 2mg (11%)
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