Cucumber sandwiches are light and refreshing finger sandwiches with crunchy cucumber slices in between bread slathered in herbed cream cheese. This traditional and dainty appetizer is perfect for tea parties, Mother’s Day, baby or bridal showers, luncheons and brunches, or picnics.
Cucumber sandwiches were popularized in England when afternoon tea was first introduced among the aristocracy. The quintessential English tea sandwich was a simple yet delicate fare made from thinly sliced cucumbers, butter and white bread with the crusts removed. The American version substituted butter with cream cheese or a herbed cream cheese spread, usually made with fresh dill.
One thing that can be agreed on is that these little nibbles are fresh, light and delicious. The cool and crisp cucumbers make these sandwiches the perfect appetizer for warm weather, especially with cucumbers being a summertime staple.
While these sandwiches are relatively easy to make, there are a few secrets that make a huge difference in the quality of these dainty delights. Choose a seedless cucumber to avoid soggy sandwiches. Select white bread that is relatively thin to maintain proportion with its cucumber filling. Finally, use a sharp knife to cut the crusts off, so you have beautiful, clean edges.
Ingredients in Cucumber Sandwiches
CUCUMBER SANDWICHES RECIPE TIPS
- Bread – Look for white bread on the thinner side so you have an even bread-to-filling ratio. The filling will be on the thinner side to create dainty tea sandwiches, so avoid thick and puffy bread that will dwarf and overpower the filling. I used Sara Lee Delightful white bread.
- Cucumbers – English cucumbers are the best cucumbers for these sandwiches because they are seedless and have less water content.
Recipe Notes:
English cucumbers are also known as European, hothouse, or seedless cucumbers. They are long and thin and you’ll often find them shrink-wrapped at grocery stores.
- Peeling – I left the skin on the cucumbers for a little extra crunch, but you can peel them if you prefer. Either way will work.
- Slicing – Cucumber sandwiches are meant to be dainty tea sandwiches, so you’ll want to slice your cucumbers very thin, about 1/8″ thick.
- Cream cheese spread – The spread is made from a mix of sour cream, mayonnaise, garlic powder and salt and pepper. Mayonnaise thins out the cream cheese, so it’s easier to spread. You can substitute either mayonnaise or cream cheese, or both, with Greek yogurt for a healthier option.
Recipe Notes:
You can save time by using your favorite flavor of cream cheese as a base for the spread and just adding fresh chopped dill.
- Softening cream cheese – Soften the cream cheese so it’s easier to make and mix your cream cheese spread. Set the cream cheese on the counter for about 30 minutes before preparing the sandwiches to soften it up.
- Dill – Since this recipe is all about freshness, it’s important to use fresh dill. Dill is one of those herbs where the dried version does not compare, just like fresh basil!
- Substituting herbs – I used two tablespoons of fresh dill, but you can substitute dill with other fresh herbs like parsley or chives, or do a mixture.
- Salt and pepper – You won’t need to add a lot of salt since the cream cheese already has some, so a dash will do. You could even get away with skipping the salt entirely if you prefer to rely on the flavor of the cream cheese.
How to Make Cucumber Sandwiches
- Spreading – Just like a lovingly made PB&J sandwich, spread the cream cheese from end to end. The cream cheese spread acts as a moisture barrier against the 96% water content of cucumber slices, so there’s less chance of the sandwiches ending up soggy over time.
- Cream cheese spread – 1 tablespoon of the cream cheese mixture per slice of bread should give you a thin layer of cream cheese. Since both sides of the sandwich will have the spread, you will want a thin layer so it’s not overpowering and balances nicely with the delicate cucumber slices.
Recipe Notes:
You should be left with about two tablespoons of the cream cheese mixture once all the sandwiches are assembled. Try using it on the ends of the bread or save it for something else!
- Layering the cucumbers – I layered 6 thin slices of English cucumbers in each sandwich, stacked a little on top of each other.
- Sandwich shapes – I chose to cut each slice into 4 squares, but you can also cut them into 2 rectangles for a slightly bigger sandwich. You can also cut them into 4 triangles or 2 big triangles.
- Cutting the sandwiches – Use a sharp knife so you get clean and crisp edges. Press down gently and make a gentle sawing cut.
Recipe Notes:
For neat and beautiful sandwiches, use a sharp knife when cutting off the crusts and the sandwiches into their shapes. A dull knife will result in jagged edges. Press down gently when cutting so your sandwiches aren’t squished.
- Making ahead – Like most recipes with fresh ingredients, cucumber sandwiches are best enjoyed fresh. The sandwiches will get soggy over time if left for too long as the cucumbers release their moisture. You can, however, make the cream cheese spread 1-2 days ahead of time and cut the crusts off the bread beforehand.
How to Avoid Soggy Cucumber Sandwiches
Spreading the cream cheese mixture on both sides of the bread acts as a moisture barrier and keeps the bread slices from soaking up the water content from the sliced cucumbers. You can also sprinkle the cucumber slices with some salt and let them sit for 10-20 minutes to draw out the moisture. If you do this, remember to cut down on the salt content in the spread to balance out the salt in the cucumbers.
How are Leftovers?
Like most recipes involving cucumbers, cucumber sandwiches are best enjoyed fresh. Cucumbers have high water content and the salt in the dressing will eventually draw out moisture from them. This will make the sandwich watery if left to sit for too long.
That said, I tested leftovers for up to three days and found them still palatable on the second day. By the third day, they had gotten soggy, so I strongly advise against keeping them for that long.
Customize It!
- Substitute dill – Try other fresh herbs like parsley or chives, or do a mix of fresh herbs. You can also try using one (0.7 oz.) packet of dry Italian salad dressing mix.
- Add some zest – Drizzle a tablespoon of lemon juice in the spread for a bright, tangy flavor.
And that’s about it. Enjoy the sandwiches and let me know how you liked them and where you served them, what you paired them with, or what substitutions you made in the comments below!
This post was originally published on June 8, 2013 and updated on July 9, 2025.
MORE APPETIZERS TO TRY
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- Homemade Garlic Bread
- Million Dollar Dip
- Velveeta Rotel Sausage Dip
- Cream Cheese Sausage Dip
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Cucumber Sandwiches
- Total Time: 15 minutes
- Yield: 36 tea sandwiches 1x
Description
Ingredients
- 1 bread loaf (about 18 slices white bread), crusts removed
- 1 English cucumber, thinly sliced
- 8 oz. cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh dill, chopped
- Salt and pepper, to taste
Instructions
- Make the spread by combining the cream cheese, mayonnaise, garlic powder and dill in a mixing bowl. Mix well and season with salt and pepper to taste. Do a taste test and adjust seasonings as needed.
- Spread about 1 tablespoon of the cream cheese mixture on one side of each slice of bread.
- Layer 6 cucumber slices over half of the bread slices and top with freshly cracked black pepper and more fresh dill, if desired.
- Top with remaining bread slices then cut each sandwich into 4 squares or triangles.
Notes
-
Bread – Look for white bread on the thinner side so you have an even bread-to-filling ratio.
-
Cucumbers – English cucumbers are the best cucumbers for these sandwiches because they are seedless and have less water content.
-
Slicing – Cucumber sandwiches are meant to be dainty tea sandwiches, so you’ll want to slice your cucumbers very thin, about 1/8″ thick.
-
Spreading – Spread the cream cheese from end to end to act as a moisture barrier.
-
Cutting the sandwiches – Use a sharp knife so you get clean and crisp edges. Press down gently and make a gentle sawing cut.
-
Substitute dill – Try other fresh herbs like parsley or chives, or do a mix of fresh herbs. You can also try using one (0.7 oz.) packet of dry Italian salad dressing mix.
-
Add some zest – Drizzle a tablespoon of lemon juice in the spread for a bright, tangy flavor.
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 15 mins
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