A cucumber sandwich is the perfect party snack. These delightful little bites come together with easy ingredients and have the best bright flavor!
I adore a good cucumber sandwich. They come together with a cream cheese mixture that is flavored with dill and lemon and then are topped with crunchy cucumbers. These are so perfect for a baby and bridal showers, holiday brunches, and tea time but I won’t judge you if you make a batch for a regular weeknight.
How to Make Cucumber Sandwiches
Here is a brief overview of how these cucumber finger sandwiches come together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Pull the moisture out of the cucumbers. This is key to putting cucumber in sandwiches. Toss the sliced cucumber with the salt in a large colander and let it sit for 20 minutes. This removes excess moisture and prevents the sandwiches from getting soggy.
- Make the creamy spread. Use a hand mixer to cream together the cream cheese and the mayonnaise. Then stir in the dill, green onion, lemon juice, lemon zest salt, and pepper.
- Put the sandwiches together. Spread the cream cheese mixture on each of the eight slices of bread. Add the sliced cucumbers to four of the slices. Top those slices with the four remaining slices of bread.
- Cut the sandwiches and enjoy! Cut the crust off of the four prepared sandwiches. Then cut each cucumber cream cheese sandwich into four pieces each. I like to cut them at an angle twice to make four triangles. Serve and enjoy!
Drying Cucumbers For Sandwiches
After you slice your cucumbers for the sandwiches, it’s important to dry them properly so they don’t release too much moisture and make your bread soggy. We do this by tossing them with salt to extract extra moisture. Then allow them to sit for about 20 minutes so the excess moisture can drain through the colander onto the plate underneath. Pat them dry using a clean towel or paper towel.
Best Bread For Cucumber Sandwiches
White sandwich bread is perfect for this cucumber sandwiches recipe because it is soft and spongey. The light texture is perfect for balancing the crunchy cucumber and creamy filling. We cut the crusts off of the sandwiches after putting them together to make them easier to bite into and more visually appealing, especially if you are serving these at a party or shower. Do this using a sharp knife and taking off just as much as you need to remove the crust.
Tips and Tricks
- Use a low-fat mayo. This reduces the calories and fat of the spread, but doesn’t change the flavor at all.
- Use a full-fat, brand-name cream cheese. Anytime a recipe calls for cream cheese, it is worth it to get one that is brand name like Philidelphia.
- Use fresh or dried dill for this recipe. While fresh herbs are delicious in this, you can use dry. If you use dried dill, use half of what the recipe calls for.
Making Ahead and Storing Leftovers
I don’t recommend making these sandwiches more than a couple of hours in advance. However, you can make the cream cheese mixture and keep it in an airtight container in the refrigerator the day before you plan to make and serve the cucumber tea sandwiches.
These sandwiches are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days.
What to Serve with Cucumber Sandwiches
Here are a few ideas of what to serve with these little sandwiches. These ideas are great for a baby shower, Mother’s Day brunch, and any gatherings where you need a classy spread.
If you make this cucumber sandwich recipe or any of my other recipes, I’d love to hear what you think!
Cucumber Sandwich
Ingredients
- 1 English cucumber unpeeled and cut into 1/4 inch pieces
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 8 ounces cream cheese room temperature (227 grams)
- 1/4 cup low fat mayonnaise (56.5 grams)
- 1 tablespoon fresh dill chopped
- 1 green onion sliced thin, one inch into the green
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- dash black pepper
- 8 slices white bread
Instructions
- Toss the sliced cucumber with the salt in a large colander. Place the colander on a plate. Let it sit for 20 minutes. This will pull excess moisture out of the cucumber. Pat the cucumber dry with paper towels.1 English cucumber, 1 teaspoon kosher salt
- In a bowl, cream together the cream cheese and the mayonnaise. I like to do this with a handheld mixer. Then stir in the dill, green onion, lemon juice, lemon zest salt, and pepper.8 ounces cream cheese, 1/4 cup low fat mayonnaise, 1 tablespoon fresh dill, 1 green onion, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon kosher salt, dash black pepper
- Place the bread out on a clean work surface. Spread the cream cheese mixture on each of the 8 slices. Add the prepared cucumber to 4 of the slices. Top those slices with the 4 remaining slices of bread.8 slices white bread
- Working carefully with a serrated knife, cut the crust off of the 4 prepared sandwiches. Then cut the sandwiches into 4 pieces each. I like to cut them at an angle twice to make 4 triangles. Serve and enjoy!
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