These refreshing cucumber sandwiches are the perfect light lunch (original) (raw)

The weather is finally warming up, the sun is shining brightly, and I am SO READY for all the fresh produce for spring and summer. These refreshing little cucumber sandwiches with a dilly cream cheese spread are the perfect light lunch for warmer weather or a snack to serve with tea or brunch, Mother’s Day, bridal showers, and more. But they’re so deliciously fresh, I usually make them all summer long!

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“Thank you Beth, for reminding me how deeeelish cucumbers are! For some reason I’ve been craving these sandwiches, and that zing of lemon and dill! As always, your recipes are perfect for a base recipe and I can tweak as I please.”

Chloe

Easy recipe for cucumber sandwiches

There are a lot of interpretations of cucumber sandwiches out there, the most basic being sliced cucumber between two slices of buttered bread, but I took my sandwiches to the next level with a tangy, dilly, cream cheese spread. The herby flavor of the cream cheese pairs perfectly with the super fresh flavor of the cucumber for an absolutely perfect sandwich. They’re usually made with a soft white bread to match their delicate flavor, but I think it would be fun to experiment with different types of bread for these sandwiches!

P.S. Bookmark this one if you grow cucumbers and are always looking for a way to use up that bumper crop! My creamy cucumber salad is great, too!

1. Freeze the bread before cutting. Pop the bread slices in the freezer for about an hour before assembling and slicing. The cold firms up the soft crumb, so the bread compresses less under the knife and cuts more cleanly. This is especially helpful if you’re trimming the crusts or making small tea sandwiches.
2. English cucumbers are by far the best choice for these sandwiches. They have smaller, softer seeds and a thinner, softer skin compared to conventional cucumbers. You can leave the skin on, peel, or partially peel for more color variation. If using regular cucumbers (not English), I’d definitely peel them to prevent the tough skin from contrasting with the delicate nature of the sandwich.
3. Spread the cream cheese all the way to the edges. The cream cheese mixture acts as a barrier between the fresh cucumber slices and the bread (thus preventing soggy cucumber sandwiches!). I like to cover the entire surface of each slice, not just the middle, so every part of the bread is protected.
4. Assemble close to serving when possible. These cucumber sandwiches are best the day they’re made when the bread is soft and the cucumbers are fresh. I prefer to serve them within 1-2 hours to stop them from getting soggy. If you need to prep them ahead, I’ve covered how to do that in the make-ahead section under the step-by-step photos below!

Cost 4.65recipe/4.65 recipe / 4.65recipe/0.38 serving

Cucumber sandwiches with a dilly cream cheese spread are a light and refreshing lunch or snack to serve with tea or brunch.

Step-by-step photos can be seen below the recipe card.

• ▢ 12 slices white bread ($1.48)

• ▢ 8 oz. cream cheese (room temperature, $1.86)

• ▢ ½ tsp dried dill ($0.05*)

• ▢ ¼ tsp garlic powder ($0.02)

• ▢ ¼ tsp salt ($0.02)

• ▢ ¼ tsp black pepper (freshly cracked, $0.02)

• ▢ 2 Tbsp lemon juice ($0.14)

• ▢ 1 green onion (sliced, $0.10)

• ▢ 1 large English cucumber ($0.96**)

• Lay the slices of bread out on a parchment-lined baking sheet and freeze for at least one hour. This will make slicing the sandwiches with clean edges a lot easier.

• Prepare the dilly cream cheese dip. Add the cream cheese, dried dill, garlic powder, salt, pepper, lemon juice, and sliced green onion to a bowl. Whip the ingredients together with a spoon until everything is evenly mixed and the cream cheese is soft and spreadable.

• When you're ready to make the sandwiches, peel the cucumber if desired, then slice it very thinly. I just use a knife to carefully slice the cucumber. You can also use a mandoline slicer using the ⅛-inch setting (3mm).

• Take two slices of bread out of the freezer at a time and spread about 1.5 Tbsp cream cheese over the surface of each piece of bread, from edge to edge. Layer the slices over one piece of bread, then top with the other slice (cream cheese side facing the cucumbers).

• Carefully slice the crusts off the bread, then cut the sandwich into two or four pieces (four small pieces is great for finger foods or party appetizers). Repeat until all the sandwiches are assembled. If you have any leftover cucumber slices, place them on top as garnish. Serve within 1-2 hours of assembly.

See how we calculate recipe costs here.

*I use dried dill here because it’s easy to keep on hand, and you only need a small amount. It’s also more affordable than fresh because it’s shelf-stable. If you’d prefer to use fresh dill, use 1½ tsp fresh chopped dill in place of the ½ tsp dried dill.

**English cucumbers work best because they have thin skin and small, soft seeds. You can leave the skin on, peel it, or partially peel for color. You can use regular cucumbers, but I recommend peeling them to remove the tougher skin.

Mayonnaise: For a creamy spread, add 1-2 Tbsp of mayonnaise to the mix. I’d start with just 1 Tbsp, since too much can make the filling loose and the bread soggy.

Serving: 2sandwich quartersCalories: 139kcal (7%)Carbohydrates: 15g (5%)Protein: 4g (8%)Fat: 7g (11%)Sodium: 228mg (10%)Fiber: 1g (4%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

How to Make Cucumber sandwiches Step-by-Step Photos

Freeze the bread: To help the sandwiches slice easily with perfect edges, freeze the bread first. Lay the slices of bread out on a baking sheet lined with parchment. You’ll need 12 slices for this recipe, so you can do two layers of six. Freeze the bread for at least one hour. This helps the soft bread slice neatly without squishing.

Make the cream cheese spread: When you’re ready to make the sandwiches, start with the cream cheese spread. Add one 8 oz. block of room temperature cream cheese to a bowl along with ½ tsp dried dill, ¼ tsp garlic powder, ¼ tsp salt, ¼ tsp freshly cracked pepper, 1 sliced green onion, and 2 Tbsp lemon juice.

Mix with a spoon until the spread is smooth, creamy, and evenly seasoned. The cream cheese should be soft enough to spread without tearing the bread.

Slice the cucumber: When ready to assemble, peel 1 cucumber if desired (recommended if not using an English cucumber), then slice it thinly. A sharp knife works well, but a mandoline on the ⅛-inch setting (3mm) makes the most even slices.

Assemble the sandwiches: Take two slices of bread out of the freezer at a time. Spread about 1½ Tbsp of the dilly cream cheese spread over the surface of each slice, going all the way to the edges to help create a moisture barrier between the cucumber and bread.

Layer the cucumbers onto one of the slices of bread. Place the second slice of bread over top, with the cream cheese facing the cucumbers.

Slice the sandwiches: The bread should still be mostly frozen at this point, which makes it easier to slice. Carefully slice off the crusts, then cut the sandwich into two or four pieces (four is best if you’re planning to serve it as a finger food or appetizer).

If you have any leftover cucumber slices, place them on top for garnish, along with a sprinkle of dried dill. Serve and enjoy!

What Else Can I Add?

If a recipe isn’t flexible, it isn’t for me! And cucumber sandwiches are definitely flexible. Here are some other fun ingredients you can add to sandwiches to make them your own:

• Fresh herbs: Parsley adds a clean, fresh flavor, mint makes the sandwiches extra cool and refreshing, tarragon adds a light anise note, and chives bring a mild oniony bite. Chop them finely so they blend into the spread.
• Spinach or baby greens: Add a thin layer before adding the cucumber for a soft leafy texture. Keep it light so the greens don’t overpower the cucumber.
• Goat cheese: Swap some or all of the cream cheese for chèvre for a tangier, more savory spread. Let it soften first, so it mixes and spreads smoothly.
• Mayonnaise: Mix in 1-2 tablespoons mayo for a softer, creamier spread. Start with 1 tablespoon so the filling doesn’t get too loose.

These dainty little sandwiches are often cut into small bite-sized pieces and served with tea (hence the common name “cucumber tea sandwiches”), but they make the perfect appetizer for any spring or summertime gathering, like Easter, graduation parties, bridal or baby showers, or Mother’s Day brunch.

This recipe makes 6 full sandwiches, or 24 party-sized triangles. For classic tea sandwich fingers, trim the crusts and cut each sandwich into 3 long rectangles for 18 pieces total. For appetizer trays, cut each sandwich in half one way, then in half again the other way, for 24 small squares. I personally prefer triangles for parties: cut each sandwich diagonally once for 12 larger triangles or twice for 24 smaller triangles. As an appetizer, I’d plan on 2-3 small pieces per person, depending on what else is being served. For lunch, plan on 1 full sandwich per person.

You can pair cucumber sandwiches with other fresh summer dishes like a summer vegetable pasta salad for a full-blown summery spread, and then follow it up with a lemon cream pie for dessert! If you’re in the mood for something different, panzanella is a fantastic fresh and tangy option, and a creamy macaroni salad always pleases a crowd. And for the ultimate comfort pairing? Serve cucumber sandwiches alongside a warm bowl of homemade tomato soup…because who says tea sandwiches can’t be cozy, too?

How to Store

These sandwiches are best enjoyed within 1-2 hours of assembly. Since cucumbers release moisture as they sit, fully assembled sandwiches will soften over time, even with the cream cheese barrier. If you have leftovers or need to prep them ahead for potlucks, tea parties, or events, place them in a shallow airtight container and refrigerate for up to 1 day. Place parchment paper between layers if you need to stack them, cover tightly (with a lid or plastic wrap), and keep chilled until serving. I’d wait to add any extra cucumber garnish until right before serving so the platter looks fresh.

For the best results, store the cream cheese spread and sliced cucumbers separately, then assemble the sandwiches just before serving.

Make-Ahead Instructions

I prefer making these sandwiches fresh and serving them within 1-2 hours for the softest bread and crispest cucumber. You can freeze the bread, prepare the cream cheese spread, and slice the cucumbers up to a day ahead. Store the cream cheese spread in an airtight container in the fridge, and store the sliced cucumbers in a separate container lined with paper towels to absorb extra moisture. Blot the cucumbers dry before assembling.

If you MUST fully assemble the sandwiches ahead of time, lightly salt the sliced cucumbers with ½ tsp salt and set them in a colander over the sink or a bowl for about 15 minutes to draw out some of the water. Blot the salted slices dry, then assemble the sandwiches. They won’t be quite as crunchy this way, but it gives the sandwiches extra staying power.

Try These Salad Sandwich Recipes Next!

• These Classic Tomato Sandwiches keep things perfectly simple with just a thick layer of mayo and big tomato slices!
• This is the Best Veggie Sandwich I’ve ever made, piled high with cucumber, tomato, spinach, shredded carrot, bell pepper, sprouts, and a tangy scallion cream cheese.
• My easy Egg Salad has a creamy texture with a little brightness from the Dijon, lemon, and relish.

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Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth