These fresh, crunchy, creamy and delicious cucumber sandwiches are perfect for a light lunch or afternoon tea time snack. They're easy to make with simple ingredients like tangy cream cheese, fresh herbs, and just a few spices. The filling comes together in only a few minutes, and can even be made in advance!
Table of Contents
Why I love these Cucumber Sandwiches?
Cucumber cream cheese sandwiches are a classic afternoon or high tea snack that are yummy enough to enjoy any time of day!
These tea sandwiches are as easy to make as they are delicious to eat, and require just a few simple ingredients. Fresh crunchy slices of cucumbers are sandwiched between a rich and bright filling that's made with a simple combination of cream cheese, fresh herbs, and just a few basic spices. I love how easily they come together in only about 10 minutes - and will likely disappear just as fast!
After quickly assembling I slice them into 1-inch wide rectangles for easy grabbing at gatherings. The crowd pleasing finger sandwiches are perfect to pair with casual party snacks or more refined dishes.
Not only are they a terrific summertime appetizer or snack, cream cheese cucumber sandwiches are also a great option for a light lunch or breakfast. Include them in school snack boxes or wrap up a whole sandwich and eat on the go!
However and whenever you choose to enjoy them, these refreshing, crisp, creamy and scrumptious sammies are always a big hit.
*For more easy lunches and snacks, be sure to also try these recipes:
Ingredients you'll need
Cucumbers: I prefer English cucumbers. They have a delicate toothsome skin, are sweet, crunchy, and the seeds are soft and easy to digest.
Cream Cheese: Use the smooth kind that comes in a tub that will spread easily. Let the cream cheese soften for several minutes at room temperature to make it easy to work with.
Bread: Simple white bread is the classic choice for cucumber and dill sandwiches. It lets the filling flavors shine, and isn't too thick or thing. But you can swap for whole wheat or even gluten-free bread if you like!
Seasonings
- Fresh Dill: The sharp, earthy taste of dill balances the richness of the cream cheese. It is a strong herb, so be sure to chop it finely so there are no big pieces to bite into.
- Fresh Parsley: This herb is mild but brings together all of the savory, tangy, and fresh flavors. Also finely chop parsley to avoid biting into a large piece.
- Garlic Powder: Dried garlic powder has a concentrated punch of umami. It's practically a must-have in most savory dishes!
- Oregano: I use dried oregano for a bit of earthy, grassy flavor that's not too strong.
- Red Pepper Flakes: These add a delicious kick of spicy heat. You can adjust the amount to fit your tastes. Or feel free to totally omit for a mild sandwich filling.
- Lemon Juice: Fresh is best! A squeeze gives the cream cheese and herbs mixture a nice pop of acid.
- Salt and Pepper: A bit of each of these staple spices brings out the flavors of all the ingredients.
How to make cucumber sandwiches?
1. To start with, place 8 oz. cream cheese in a bowl.
2. Add
- 2 tablespoons chopped dill
- 1 tablespoon chopped parsley
- ¼ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 2 teaspoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
to a bowl with cream cheese.
3. Whisk everything well until cream cheese mixture dip is spreadable.
4. Place the bread slices on large cutting board and remove crusts. You may choose to skip this step to leave the crust as is.
5. Take two bread slices and spread prepared cream cheese mixture generously on one side of each slice.
6. Now, layer the cucumber slices on one bread slice in an overlapping manner. Top with the other bread slice and gently press down to form a sandwich.
7. Cut each sandwich into two or four pieces or as required. Assemble all the sandwiches in the same way.
- Arrange the prepared cucumber finger sandwiches on a platter and serve immediately. Enjoy!
Expert tips
- To make ahead you can mix together the filling and slice the cucumbers in advance. Store these separately in the fridge for up to a day or two. Then assemble the cucumber tea sandwiches within three hours of serving.
- You really must use fresh dill in this recipe. Dried dill just doesn't have the same bright taste.
- Spread the cream cheese mixture evenly on both bread slices for the cucumber slices to stick well. This creates the best texture and keeps the cucumbers from getting the bread soggy.
FAQs
English cucumbers are the best for cream cheese tea sandwiches. Choose one with dark green and firm skin, but has a bit of give to it when gently squeezed.
You can use American cucumbers, also called "common cucumbers." But note that they have thicker skin and usually larger seeds.
English cucumbers have thin skin that is tender and delicious, and you therefore don't need to peel them.
American cucumbers have thicker skins so you probably want to peel them first.
Serving Ideas
Enjoy slices of cream cheese and cucumber sandwiches for a light tea time or anytime snack. They fit right in with other dainty and delicious finger foods! Serve them alongside egg salad and chicken peach salad, scones, mini quiches, or any of your favorite sweet and savory snacks.
To have as a lunch entree for one, I suggest leaving the sandwich whole or simply cutting in half. Serve with potato chips, potato salad, mango salad or fresh cut / roasted veggies to make it a full meal that isn't too heavy.
Storage
These sandwiches have the best taste and texture soon after they're prepared.
But as mentioned above, you can make the filling and slice the cuces in advance. Then keep in individual containers in the fridge for a 1-2 days.
Storing: If you do have leftovers you can wrap each sandwich in plastic wrap, seal in an air tight container, and keep in the fridge for up to 2 days.
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📖 Recipe
Cucumber Sandwiches Recipe
Ingredients
- 8 oz cream cheese (at room temperature)
- 2 tablespoons fresh dill (finely chopped)
- 1 tablespoon fresh parsley (finely chopped)
- ¼ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 2 teaspoons lemon juice
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground pepper
- 12 white bread slices (or brown bread slices)
- 1 long English cucumber (thinly sliced)
Instructions
- To start with, place 8 oz cream cheese in a bowl.
- Add chopped 2 tablespoons fresh dill, 1 tablespoon fresh parsley, ¼ teaspoon garlic powder, ½ teaspoon dried oregano, ¼ teaspoon red pepper flakes, 2 teaspoons lemon juice, ¼ teaspoon salt and ¼ teaspoon freshly ground pepper to a bowl with cream cheese.
- Whisk everything well until cream cheese mixture dip is spreadable.
- Place the bread slices on large cutting board and remove crusts. You may choose to skip this step to leave the crust as is.
- Take two bread slices and spread prepared cream cheese mixture generously on one side of each slice.
- Now, layer the cucumber slices on one bread slice in an overlapping manner. Top with the other bread slice and gently press down to form a sandwich.
- Cut each sandwich into two or four pieces or as required. Assemble all the sandwiches in the same way.
- Arrange the prepared finger sandwiches on a platter and serve immediately. Enjoy!
Notes
- To make ahead you can mix together the filling and slice the cucumbers in advance. Store these separately in the fridge for up to a day or two. Then assemble the cucumber tea sandwiches within three hours of serving.
- You really must use fresh dill in this recipe. Dried dill just doesn't have the same bright taste.
- Spread the cream cheese mixture evenly on both bread slices for the cucumber slices to stick well. This creates the best texture and keeps the cucumbers from getting the bread soggy.
Farhaana says
These sandwiches look so beautiful and tempting, I couldn't resist making them this morning for our breakfast. Everyone loved it and these are my kid's new favorite!!