Cucumber Salad Sandwiches

Cucumber Salad Sandwiches are crisp layered sandwiches made with thin cucumber slices and a seasoned cream cheese spread, perfect for quick lunches, tea service, and picnics.

Print Recipe

Prep Time 10

Total Time 10

Course lunch, Picnic, Snack, Tea

Cuisine American, Tea Sandwiches

Servings 4 sandwiches

Calories 320 kcal

Ingredients

Vegetables

2 medium Cucumbers Use English cucumbers for fewer seeds, or Persian cucumbers for extra crunch.

Spreads

8 oz Cream cheese Use light cream cheese to reduce calories or goat cheese for tangier flavor.
2 tbsp Dill, chopped Substitute chives for milder onion notes or tarragon for anise-like aroma.
to taste Salt Sea salt enhances texture; use kosher salt for even seasoning.
to taste Pepper Freshly cracked black pepper gives brightness; white pepper offers subtler heat.

Bread

8 slices Bread (whole grain or white) Choose seeded whole grain for nuttiness, thin-sliced white for classic tea sandwiches.

Instructions

Prepare Cucumbers

Peel the cucumbers fully or partially according to texture preference.
Slice the cucumbers very thin using a sharp knife or mandoline for even thickness.

Make the Cream Cheese Spread

Chop the dill finely to release herbal oils before mixing with cheese.
Mix the cream cheese with chopped dill, salt, and pepper in a bowl until smooth.

Assemble Sandwiches

Spread the cream cheese mixture evenly over each bread slice using a butter knife.
Layer the cucumber slices on top of the cream cheese, covering the surface evenly.
Top with another slice of bread to close each sandwich securely.
Cut the sandwiches into quarters diagonally or into fingers, then serve immediately.

Notes

Use a mandoline for uniform cucumber slices, pat dry to prevent sogginess, and soften cream cheese before spreading for better texture. Wrap sandwiches to maintain shape until serving. Adjust seasoning incrementally.

Keyword Cream Cheese Spread, Cucumber Salad Sandwiches, Dill Sandwiches, Easy Sandwiches, Light Lunch