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There’s nothing so simple and so perfect as a cream cheese and cucumber sandwich. Whether they are part of a fancy afternoon tea or a quick lunch on the run, there’s no bad time for them. Fresh, easy and so delicious!
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Table of Contents
- Why you will love this cucumber sandwich recipe!
- Ingredients
- How to make cucumber sandwiches
- Can you make these finger sandwiches ahead of time?
- How do you keep the bread from getting soggy?
- Do you have to salt the cucumber?
- Leftovers and storage
- Serving Suggestions
- Recipe Notes and Tips for the Best Cucumber Sandwich recipe
- More Cucumber Recipes
- Cucumber Sandwich Recipe
I just know you will love this easy cucumber sandwich recipe as much as we do! With fresh flavors of lemon and dill, they are light and perfectly refreshing.!
Great to serve at summer parties as a finger food appetizer, or grab for a nice light lunch, there’s not much you can’t love about these tea sandwiches!
Be sure to try my Club Sandwich and BLT Sandwich too!
Why you will love this cucumber sandwich recipe!
- Easy to make: There’s nothing complicated about this recipe. Just mix the cream cheese with the seasonings, spread on bread and lay on the cucumber. Minimal prep time.
- Great for entertaining: These English cucumber sandwiches are great for parties, afternoon tea party, bridal or baby showers, or mother’s day brunch. Super quick to make but always a crowd pleaser. Plus, there’s no cooking involved!
- Simple ingredients: You just need a handful of ingredients to make these mini party sandwiches, most of which you’ll already have in your cupboards.
Ingredients
- Cream cheese: Soften the cream cheese before using so that it mixes easily with the other ingredients. I prefer to use full fat, but you can use reduced fat if you prefer.
- Mayonnaise: For a rich and creamy texture. It’s best to use full fat as reduced fat may be too runny.
- Dill: Dill adds a nice freshness and works great with the cumber. Other fresh herbs like parsley, chives, or cilantro will also work for a different flavor.
- Seasonings: Garlic powder, onion powder, salt and black pepper, lemon juice and Worcestershire sauce.
- Bread: Traditional British cucumber sandwiches are made with white bread, though you can use whole wheat bread if you prefer.
- Cucumber: Peeled in stripes and sliced thinly. You can use a mandoline slicer to get really thin slices.
How to make cucumber sandwiches
- With a hand mixer mix cream cheese and mayonnaise in a small bowl until smooth. Stir in chopped fresh dill, garlic powder, onion powder, lemon juice, Worcestershire sauce, salt and pepper to taste.
- Spread bread slices with cream cheese mixture.
- Layer cucumber slices over half of the bread slices. Top with additional chopped fresh dill if desired.
- Top with remaining bread slices, remove crusts with a sharp knife, and cut each cucumber tea sandwich into triangles or cubes. Place a toothpick on each cube and serve as an appetizer.
- Serve these easy cucumber sandwiches immediately or cover and store for up to 24 hours.
Can you make these finger sandwiches ahead of time?
These are a great option if you are planning a party, as they can easily be made the day before. Wrap them in plastic wrap or foil and keep the cucumber cream cheese sandwiches refrigerated in the refrigerator for up to 24 hours. After this time, the cucumber can start to release water.
How do you keep the bread from getting soggy?
The problem with cucumber is that it is watery and the last thing you want is soggy bread. Because these cucumber dill sandwiches are spread with a layer of the seasoned cream cheese, this protects the bread from any released moisture. Spread the cheese on both pieces of bread and you won’t get soggy sandwiches. These are the best cucumber sandwiches with cream cheese.
Do you have to salt the cucumber?
If your cucumbers are particularly watery, you may want to salt them first. Layer the slices in a colander with a few pinches of salt and let them sit in the sink for 20 minutes. This will draw away excess water and they can be used straight away.
Leftovers and storage
Cucumber finger sandwiches do not last very long. Any leftovers can be wrapped tightly in plastic wrap and place them in an airtight container in the refrigerator, they can be consumed within a day.
Serving Suggestions
Cucumber sandwiches are very versatile and can be served with with your favorite appetizers, finger foods and snacks. I particularly enjoy pairing them with:
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for the Best Cucumber Sandwich recipe
- Slice the cucumber thinly and evenly. You can do this quickly with a mandoline.
- Take the cream cheese out of the fridge at least 30 minutes before you want to use it. This will help to soften it so that it’s easier to mix.
- I like to mix the cream cheese with a hand mixer to get it nice and smooth and light. You can do it by hand, but make sure that everything is really well combined.
More Cucumber Recipes
If you love these cucumber and cream cheese sandwiches, I am sure you will also love these other appetetizer recipes:
Cucumber Sandwich
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Ingredients
- 8 oz cream cheese, softened
- ¼ cup mayonnaise
- 2 tablespoons chopped fresh dill, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon lemon juice
- 1 dash Worcestershire sauce, optional
- 8 bread slices
- 1 English cucumber, peeled in stripes & thinly sliced
Instructions
- With a hand mixer mix cream cheese and mayonnaise in a small bowl until smooth. Stir in chopped fresh dill, garlic powder, onion powder, lemon juice, Worcestershire sauce, salt and pepper to taste.
- Spread bread slices with cream cheese mixture.
- Layer cucumber slices over half of the bread slices. Top with additional chopped fresh dill if desired.
- Top with remaining bread slices, remove crusts, and cut each sandwich into triangles or cubes. Place a toothpick on each cube and serve as an appetizer.
- Serve cucumber sandwiches immediately or cover and store for up to 24 hours.
Video
Notes
- Slice the cucumber thinly and evenly. You can do this quickly with a mandoline.
- Take the cream cheese out of the fridge at least 30 minutes before you want to use it. This will help to soften it so that it’s easier to mix.
- I like to mix the cream cheese with a hand mixer to get it nice and smooth and light. You can do it by hand, but make sure that everything is really well combined.
