Cucumber Sandwiches

These delectable Cucumber Sandwiches are made with sliced cucumbers on soft white bread with a quick and easy cream cheese spread made with fresh herbs.  They are one of my all-time favorite sandwiches and a spring and summer must. Proceed with caution though, as they are really hard to resist.

I love to serve these for bridal showers, baby showers, ladies’ nights, tea parties, and Mother’s day brunch.  But quite honestly, anytime is a good time.  When entertaining, I love to serve these with Mini Quiche, Gazpacho, and Homemade Lemonade.

How to make cucumber sandwiches

Using a stand or hand mixer in a medium bowl, beat the cream cheese, mayonnaise, dill, parsley, garlic powder, onion powder, salt, and black pepper together until smooth and creamy.  Then cut the crust off the bread slices and arrange them on a cutting board in pairs of two side by side.  Now gently and evenly spread the cream cheese mixture over both rows of bread slices.

Layer the cucumbers down one side or half of the bread slices.  If desired, sprinkle with a little chopped dill.  Then top with the other bread slice cream cheese side down.  Now cut each sandwich into quarters and arrange them on a platter.

Recipe notes and helpful tips

• For optimum taste, use fresh chives, dill, or parsley.  It is flavor-packed and perks that cream cheese mixture right up. Or add a tablespoon of lemon juice for a little tang.
• For this recipe, use full-fat cream cheese for a rich taste and creamy texture.
• Use good quality bakery-fresh soft white bread, whole grain bread, or wheat bread.  There are so few ingredients in this recipe that you really want to make them shine.
• Peel the cucumbers halfway by doing every other strip with a vegetable peeler.
• To keep the sandwiches from getting soggy, use English cucumbers and spread the cream cheese mixture on both slices of bread. It creates a moisture barrier and keeps the bread from soaking up excess moisture. English cucumbers have very small seeds and, therefore, hold less water.
• Slice the cucumbers fairly thin.  Use a sharp knife or a mandoline for thin slices that are about 1/8 inch thick. Dry the cucumbers with paper towels.
• These sandwiches can be made up to 24 hours in advance as long as you spread both slices of the bread with the cream cheese mixture and you store them in the refrigerator in an airtight container.

How to cut cucumber sandwiches

• Circular or rounds – use a biscuit cutter to cut the bread slices before adding the cream cheese and cucumbers.  There will be some waste with this method, but they are very elegant for a party.
• Squares – use a sharp knife and cut the sandwiches into fourths.
• Triangular – use a sharp knife and cut the sandwich diagonally.  Then cut those sections in half again.
• Finger – use a sharp knife and cut the sandwich into 3-4 long strips.

Other cucumber recipes you will love!

Cucumber Sandwich Recipe

Delicious and stylish, these Cucumber Sandwiches with herb cream cheese are a cinch to put together.  They are the perfect appetizer for any occasion, from bridal and baby showers to a Saturday afternoon tea party.

5 from 17 votes

Print Pin Rate

Course: Appetizer, lunch

Cuisine: American

Prep Time: 15 minutes minutes

Servings: 24 sandwiches

Calories: 54kcal

Author: Beth Pierce

Ingredients

• 8 ounces cream cheese softened
• ¼ cup mayonnaise
• 2 tablespoons fresh dill chopped
• 1 tablespoon fresh Italian parsley finely chopped
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper
• 1 English cucumber peeled every other strip and sliced thin
• 1 loaf soft white bread crusts removed

Instructions

• Using a stand or hand mixer, beat the cream cheese, mayonnaise, dill, parsley, garlic powder, onion powder, salt, and black pepper together until smooth and creamy.
• Arrange the bread slices on a cutting board in pairs of two side by side.  Gently and evenly spread the cream cheese mixture over all the bread slices.
• Arrange the cucumbers down one side or half the bread slices.  If desired, sprinkle with a little chopped dill. Top with the other bread slice.  Cut each sandwich into quarters.

Notes

• • For optimum taste, use fresh chives, dill, or parsley.  It is flavor-packed and perks that cream cheese mixture right up.

• • Use good quality bakery-fresh soft white bread.  There are so few ingredients in this recipe that you really want to make them shine.

• • Peel the cucumbers halfway by doing every other strip with a vegetable peeler.

• • To keep the sandwiches from getting soggy, use English cucumbers and spread the cream cheese mixture on both slices of bread. It creates a moisture barrier and keeps the bread from soaking up excess moisture. English cucumbers have very small seeds and therefore hold less water.

• • Slice the cucumbers fairly thin.  Use a sharp knife or a mandoline for thin slices that are about 1/8 inch thick. Dry the cucumbers with paper towels.

• • These sandwiches can be made up to 24 hours in advance as long as you spread both slices of the bread with the cream cheese mixture and you store them in the refrigerator in an airtight container.

Nutrition

Calories: 54kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.005g | Cholesterol: 11mg | Sodium: 75mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.1mg

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