Cucumber Sandwiches
Some days call for something light, easy, and just a little bit fancy. That’s exactly why I love these classic Cucumber Sandwiches. They’re simple to make, cool and creamy, and perfect for everything from a garden party to a quiet lunch for one. And trust me, as someone who’s made more sandwiches than I care to count, this one has staying power.
Whether you’re serving them at a bridal shower, tea party, or just treating yourself to an easy afternoon snack, these little bites are as pretty as they are delicious. And they come together in minutes with ingredients you probably already have in the fridge.
Ingredients
- Cream cheese – Starting with whipped cream cheese will make these sandwiches a breeze to make.
- Sour cream, or mayonnaise – I prefer a combination of both. I’ll use 2 tablespoons of sour cream plus 2 tablespoons of mayo.
- Dill – Fresh dill has the pop of flavor you need in this recipe.
- Kosher salt
- English cucumber – You don’t need to peel an English cucumber. If you use waxy cucs, you’ll need to peel them and scoop out some of the seeds.
- Sandwich bread – Go on, get fancy and cut off the crusts. Dry the crusts to make bread crumbs.
How To Make Cucumber Sandwiches
Scroll down for the full recipe card with exact measurements and printable instructions.
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Buy Now!Mix the cream cheese, sour cream or mayo, chopped dill, and a pinch of kosher salt in a small bowl until smooth and creamy. I love these grippy-based bowls. They are stainless, so nearly indestructible, and they don’t slide all over the counter. Genius!
Spread the cream cheese mixture evenly on one side of each bread slice using a small offset spatula. I tell ya, offset spatulas are one of my favorite kitchen tools, and they’re perfect for a job like this. They’re also essential for icing cakes.
To get super-thin cucumbers, which are essential for this recipe, use a mandolin slicer. I can’t live without my mandolin for jobs like this. This mandolin has grippy feet, and it comes with a hand guard. Safety first! Slice the cucs, then layer the slices over half the bread slices, overlapping them slightly so you don’t miss a bite.
Close up the sandwiches and trim the crusts with a serrated knife. That’s the perfect knife for this job because it won’t squish the sandwich as you cut it. These are my favorite knives. Yes, they’re pricy but they’ll last a lifetime.
Arrange the sandwiches on a platter and garnish with a few sprigs of fresh dill or extra cucumber slices for a clean, pretty presentation.
Chef Jenn’s Tips
- Press the sandwiches gently so the filling doesn’t squish out when cutting.
- Soft white bread works best, but you can use whole wheat for a twist.
- Chill the sandwiches for 15 minutes before serving if you’re prepping ahead.
Recommended
Make It a Meal
Pair these sandwiches with a cold glass of iced tea, a bowl of fruit salad, or a light soup like chilled tomato or gazpacho. They also shine next to deviled eggs or a crisp garden salad.
Storage
Store leftover sandwiches in an airtight container in the fridge for up to 24 hours. Lay a piece of damp paper towel over them to keep the bread soft. These aren’t freezer-friendly, but they’re quick enough to make fresh whenever you need them.
Cucumber Sandwiches
Ingredients
- ¾ cup cream cheese whipped
- ¼ cup sour cream or mayonnaise
- 2 tablespoons dill finely chopped
- kosher salt
- ½ English cucumber thinly sliced
- 8 slices sandwich bread crusts removed
Instructions
- Combine cream cheese, sour cream or mayo, dill, and a pinch of salt in a bowl and stir until smooth.
- Coat one side of each bread slice with the mixture using a small spatula or butter knife.
- Arrange cucumber slices in a single, slightly overlapping layer on half of the bread.
- Press the remaining slices on top to close the sandwiches.
- Cut each sandwich into four pieces, choosing triangles or rectangles based on your presentation.
- Serve on a platter with a sprinkle of fresh dill or a few extra cucumber slices for garnish.
Notes
Chef Jenn’s Tips
- Press the sandwiches gently so the filling doesn’t squish out when cutting
- Soft white bread works best, but you can use whole wheat for a twist
- Chill the sandwiches for 15 minutes before serving if you’re prepping ahead
