Cucumber Sandwich

This Cucumber Sandwich is my favorite kind of simple, elegant snack. It’s light, refreshing, and perfectly creamy with just the right amount of crunch from the cucumber slices. Whether I’m serving it as part of a tea-time spread or enjoying a quiet lunch, it always feels like a small, satisfying indulgence.

Why You’ll Love This Recipe

I love how quick and easy this sandwich is to make while still feeling classy and comforting. The cool cucumbers pair beautifully with the creamy spread, and the soft bread brings everything together. It’s perfect for warm days, brunch tables, afternoon tea, or anytime I want something light but flavorful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh cucumber, thinly sliced

• Soft white or whole wheat sandwich bread

• Cream cheese, softened

• Mayonnaise (optional, for a silkier texture)

• Fresh dill or chives, chopped

• Salt and black pepper

• Butter (optional, for an old-fashioned touch)

Directions

1. I start by peeling the cucumber if I want a softer bite, then slice it into thin rounds.

2. I sprinkle the cucumber slices lightly with salt and let them sit on a paper towel for about 10 minutes to draw out excess moisture, then pat them dry.

3. In a small bowl, I mix softened cream cheese with fresh herbs, a little salt, pepper, and mayo if using.

4. I spread a thin layer of the cream cheese mixture on each slice of bread. If I’m feeling traditional, I butter the bread before adding the spread.

5. I arrange the cucumber slices over one half of the bread, overlapping slightly.

6. I top with the other slice of bread and press gently.

7. I trim the crusts if I want a clean, classic look, then cut the sandwich into halves or quarters.

Servings and timing

This recipe makes 2 full sandwiches, which can be cut into 4–8 finger sandwiches. It takes about 10–15 minutes from start to finish—super fast, and no cooking required.

Variations

Sometimes I add a few thin slices of radish for extra crunch or a layer of smoked salmon to turn it into something more substantial. When I want a tangier spread, I mix in a bit of lemon juice or swap the cream cheese for herbed goat cheese. For a low-carb version, I’ve even wrapped cucumber slices in lettuce leaves with the spread.

storage/reheating

These sandwiches are best eaten fresh, but I can make them an hour or two ahead and store them in the fridge wrapped in damp paper towels and plastic wrap. I don’t recommend reheating them—they’re meant to be served cold and crisp.

FAQs

What type of cucumber works best?

I usually go with English cucumbers because they’re seedless and have a tender skin, but any fresh cucumber works as long as I slice it thin and remove extra moisture.

Can I make these ahead for a party?

Yes, I prep them a couple of hours in advance, keep them wrapped well in the fridge, and slice them right before serving so they stay neat and fresh.

Should I peel the cucumbers?

That depends on the type and my preference. For a traditional tea sandwich look, I peel them, but sometimes I leave the peel on for color and texture.

Can I use flavored cream cheese?

Absolutely. I’ve used garlic herb, chive, or garden vegetable cream cheese for extra flavor, and they all work great with cucumber.

What bread works best?

Soft white sandwich bread is classic, but I also like using whole wheat or thin rye slices for a more earthy twist. The key is that the bread should be soft and fresh.

Conclusion

This Cucumber Sandwich is the perfect blend of fresh, creamy, and comforting. Whether I’m hosting a tea party or just treating myself to a light lunch, it’s always a satisfying choice. I love how simple it is, but with a few thoughtful touches, it turns into something truly special.