by HollyCucumber Sandwiches are a traditional finger sandwich for luncheons or teas but they’re also a sandwich we love to enjoy at picnics or for lunches!
Cream cheese and fresh herbs are combined to make the perfect spread and it’s topped with fresh sliced cucumbers for a refreshing bite.
Cucumbers are a summertime staple and perfect for refreshing Creamy Cucumber Salads, creating delicious dips (like Greek Tzatziki) and of course delicious Cucumber Sandwiches! These little sandwiches have been around for as long as I can remember… paper thin cucumbers, dill and chive cream cheese spread sandwiched between crustless bread.
These easy cucumber sandwiches make the perfect appetizer for any occasion. They’re light and refreshing and everyone loves them!
How to Make Cucumber Sandwiches
Cucumber Sandwiches are so easy to make. I start with cream cheese, mayonnaise and fresh herbs. While I use dill and chives, you can use your favorites or whatever you have on hand. If you don’t have fresh herbs, you can substitute dried or even skip the herbs & mayonnaise and add ranch dressing (or homemade ranch dressing mix) in their place.
Once the spread is all mixed up, you’ll want to thinly slice your cucumbers. English cucumbers are my favorite for this recipe as the seeds are small and delicate. I personally prefer peel on for color but they also can be peeled. I add a some extra herbs and pepper on top for flavor.
We love these best on white bread with the crusts removed but you can certainly make cucumber sandwiches on pumpernickel bread (or any kind of bread) if you’d like!
This cucumber sandwich recipe can be made up to 24 hours in advance.
If you make sure the bread is covered with the dill cream cheese spread, they will not get soggy. Once made and sliced, place in a container and seal well. Store in the refrigerator. I like to leave them at room temperature for about 20 minutes before serving.
If you’re in a rush, using a flavored cream cheese (such a veggie cream cheese or herb and garlic) can make these extra quick!
Cucumber Sandwiches
Ingredients
- 8 oz cream cheese softened
- 3 tablespoons mayonnaise
- 2 teaspoons chopped fresh dill
- 1 teaspoon chopped fresh chives
- 1/4 teaspoon garlic powder
- salt & pepper to taste
- 1 long English cucumber thinly sliced
- 1 loaf sliced bread crusts removed
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Instructions
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With a hand mixer mix cream cheese and mayonnaise in a small bowl until smooth. Stir in herbs, garlic powder and salt and pepper to taste.
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Spread bread slices with cream cheese mixture.
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Thinly slice cucumbers. Layer over half of the bread slices. Top with additional herbs if desired.
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Top with remaining bread slice, remove crusts if desired and cut each sandwich into 3 pieces.
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Serve immediately or cover and store up to 24 hours.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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This is my second time making these sandwiches the first time was a hit hoping this time will be too but had to double up the recipe
So glad you enjoyed them Mandy!
Dumb question but how do I cut in 3 pieces
Not at all! You cut 3 rectangular pieces, so two parallel cuts.
If you use dry ranch seasoning nstead of fresh herbs, what is the amount?
I would mix in a tablespoon at first and taste it. You can always add more.
Loved it!!!
So glad you loved these Arlen!
Made the cucumber sandwiches tonight, didn’t have fresh herbs used dried. Tasted before putting the spread in the refrigerator and thought there was a little too much mayonnaise. After a few hours in the refrigerator the herbs, cream cheese and mayonnaise mingled together and the taste was wonderful. My husband and I ate so many sandwiches we didn’t have room for dinner !!! Will definitely be making this again and again. Thank you for such an easy and tasty recipe.
So glad to hear you and your husband loved the sandwiches Betty!
Hi Holly, the recipe sounds absolutely divine and I will be making this soon. But not to be nit picky with the instructions, but I think you let out a step that states to actually spread the cream cheese mixture onto the bread. I know that is a given, but you should see the weird reviews I see, some people focus on the steps only and do not read the entire write up about the dish.
Lee you’re right, that step should be included! I’ve updated the recipe and thank you for letting me know!
I still have some cucumbers in the refrigerator, gotta try this sandwiches. Thank you for the recipe!
Enjoy!
Wonderful recipe. Absolutely Divine.
Thank you Jess!
I still have some cucumbers in the refrigerator, gotta try this sandwiches. Thank you for the recipe!
Let me know how they turn out!
Just wanted to post an update to my last comment…. I had a sandwich today and the flavors were better balanced than last night. So I would suggest making the spread the day before you need it (if it’s for a party), and if you’re just making it for lunch or dinner sandwiches, just put it in a container and keep in the fridge, you don’t have to worry about it going bad any time soon. But it’s still best made the day before you want to use it, so the flavors can marry well.
Thank you for the ideas Amy!
I made the spread today but not for a party. the over all flavor is good, but I found the mayo to be a bit over powering (and I like mayo). I didn’t make the spread right before eating, I made the spread this morning and had a sandwich for dinner. Next time I make it, I’m going to cut the mayo by half.
These are great. they remind me of high-tea in london. speaking of that, thinly sliced cucumbers are also great on any tuna sandwich. good call on removing the crusts!