I make these Easy Cucumber Salad Sandwiches when I want something light, refreshing, and effortless. Crisp cucumbers are layered with a creamy herb spread between soft slices of bread for a simple yet satisfying bite.
Why You’ll Love This Recipe
I love how quick these sandwiches are to prepare. They’re cool and creamy with just the right amount of crunch from the cucumbers. They work beautifully for brunch, tea parties, picnics, or a light lunch. I also appreciate how budget-friendly and customizable they are, using ingredients I often already have in my kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
1 large cucumber, thinly sliced
-
4 ounces cream cheese, softened
-
2 tablespoons mayonnaise
-
1 teaspoon lemon juice
-
1 tablespoon chopped fresh dill
-
1/4 teaspoon salt
-
1/4 teaspoon black pepper
-
8 slices soft sandwich bread
-
Optional: thinly sliced red onion
Directions
-
I thinly slice the cucumber and gently pat the slices dry with paper towels to remove excess moisture.
-
In a bowl, I mix the softened cream cheese, mayonnaise, lemon juice, chopped dill, salt, and black pepper until smooth.
-
I spread a generous layer of the cream mixture onto each slice of bread.
-
I layer the cucumber slices evenly over half of the bread slices.
-
If I like extra flavor, I add a few thin slices of red onion.
-
I place the remaining bread slices on top and gently press down.
-
I trim the crusts if I prefer a traditional presentation, then slice and serve.
Servings and timing
This recipe makes 4 sandwiches.
I usually spend about 10–15 minutes preparing everything. There’s no cooking involved, so they’re ready in about 15 minutes total.
Variations
I sometimes add a pinch of garlic powder to the spread for extra flavor. If I want a lighter version, I substitute Greek yogurt for part of the cream cheese. I also enjoy using whole grain bread or adding fresh mint for a slightly different herbal twist.
storage/reheating
I prefer serving these sandwiches fresh for the best texture. If I need to prepare them slightly ahead of time, I cover them tightly and refrigerate for up to 4 hours.
To prevent sogginess, I always pat the cucumbers dry before assembling.
FAQs
Can I make these ahead of time?
Yes, I can prepare them a few hours in advance and keep them refrigerated, but I find they taste best when freshly made.
How do I keep the sandwiches from getting watery?
I pat the cucumber slices dry and avoid adding too much lemon juice to the spread.
Can I use a different spread?
Yes, I sometimes use herbed butter or whipped ricotta for a different flavor profile.
What bread works best?
I prefer soft white sandwich bread for a classic texture, but whole wheat or sourdough also works well.
Are these good for parties?
Yes, I often cut them into small squares or triangles, making them perfect for gatherings and tea parties.
Conclusion
I love how these Easy Cucumber Salad Sandwiches deliver crisp freshness and creamy flavor in every bite. They’re simple, elegant, and perfect whenever I want something light and refreshing without much effort.
Print
Easy Cucumber Salad Sandwiches
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 sandwiches
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Light and refreshing cucumber salad sandwiches made with crisp cucumber slices and a creamy herb spread layered between soft bread for a simple, elegant bite.
Ingredients
- 1 large cucumber, thinly sliced
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices soft sandwich bread
- Optional: thinly sliced red onion
Instructions
- Thinly slice the cucumber and gently pat the slices dry with paper towels to remove excess moisture.
- In a bowl, mix the softened cream cheese, mayonnaise, lemon juice, chopped dill, salt, and black pepper until smooth.
- Spread a generous layer of the cream mixture onto each slice of bread.
- Layer the cucumber slices evenly over half of the bread slices.
- Add thinly sliced red onion if desired.
- Place the remaining bread slices on top and gently press down.
- Trim the crusts if desired, then slice and serve.
Notes
- Pat cucumbers dry to prevent soggy sandwiches.
- Serve fresh for best texture and flavor.
- Refrigerate tightly covered for up to 4 hours if preparing ahead.
- Substitute Greek yogurt for part of the cream cheese for a lighter option.
- Add garlic powder or fresh mint for additional flavor variations.
Nutrition
- Serving Size: 1 sandwich
- Calories: 280
- Sugar: 4g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
