Looking for a dainty appetizer to serve at a special event? Try our cucumber sandwiches! They are perfect for serving at an afternoon ladies' tea, bridal showers, and baby showers.
Love small sandwiches? Try our other sandwiches of Crab Sandwiches and Egg Sandwich Spread.
Why This Recipe Works
- This recipe uses English cucumbers that have been sprinkled with salt and allowed to rest so the excess moisture will come out, making the cucumbers firmer, and bringing out their delicate flavor.
- Get a burst of acidity by dipping each cucumber slice in freshly squeezed lemon juice.
- Make a seal on the bread by spreading the bottom slices with the dill cream cheese and the top slices with good quality unsalted butter.
- Let the cucumber sandwiches rest for 5 to 10 minutes so the cucumber slices won't slide around when cutting into rectangles or triangles.
Ingredients
The ingredients for our cucumber sandwiches are easy to find at any large grocery store in the U.S. Let's talk about some of the key ingredients.
- Cucumber: We used an English cucumber as it has a thinner skin and less seeds.
- Cream Cheese: We used full fat cream cheese.
- Fresh Herbs: We used fresh dill for the best flavor; dried dill won't be the same.
- Acid: We use freshly squeezed lemon juice for brightness.
- Fat: We used unsalted butter to spread on the soft white bread slices.
See recipe card for full information on ingredients and quantities.
How to Make
Gather all the ingredients to make cucumber sandwiches.
- Peel and thinly slice an English cucumber into rounds. (You can use a mandolin, food processor or a sharp knife.) Place the rounds on paper towels and sprinkle salt on top and wait 20 minutes. Sweating cucumbers releases excess water.
- Mix the chopped dill and cream cheese together by stirring with a spoon.
3. Lay out 6 slices of thin white bread on a cutting board. Use a knife to spread on the dill cream cheese.
4. Use a paper towel to blot off the excess salt and moisture from the cucumber slices.
5. Dip each cucumber slice briefly into freshly squeezed lemon juice.
6. Spread unsalted butter on the other 6 pieces of bread, then place 10 to 12 overlapping slices of cucumber in two rows on each slice of bread.
7. Sprinkle on white pepper for a hint of spiciness and place the other slice of bread on top. Wait 5 to 10 minutes to let the sandwich sit. This will help the cucumber slices from sliding around when cut.
Press down on the bread as you cut the crusts off the bread. Use a serrated knife to cut each sandwich into four triangles. This will give you 24 small sandwiches.
8. When ready to eat, arrange artfully on a platter and garnish with some fresh dill.
Recipe FAQs
Cucumber sandwiches have a delicate taste. They are refreshing to bite into when the bread is soft and the cucumbers are crisp. Since cucumbers are mostly water, the sandwich is light and won't spoil your appetite for dinner. This makes it an excellent choice to serve for afternoon tea.
It's recommended to use English cucumbers for the best taste. They have thin smooth skin, less seeds, and a mild flavor.
Salt the sliced cucumbers, let them stand for 20 minutes, then blot dry. Butter one slice of bread right to the edge. Use the same technique to spread the herbed cream cheese on the other slice of bread. Serve them right away, or store in the fridge for up to two hours wrapped in a layer of damp paper towels and aluminum foil.
Yes, they are a British invention during the Victorian era. It became popular to serve for the first course at afternoon tea, before scones and sweets.
Serve
If you want a traditional English afternoon tea, serve the cucumber sandwiches during the first course, along with some other finger sandwiches like our crab salad sandwiches and our egg sandwich spread.
The second course is typically two to three different scones, like our lemon scones, with clotted cream and jams. Finishing with the third course of dainty desserts, like our strawberry macarons and our dark chocolate raspberry truffles. Wash all this delicious food down with a variety of hot teas.
Store
Make Ahead: It's best to make them no more than 1 to 3 hours in advance because the water in the cucumbers can make the bread go soggy. Also, if they are in the fridge too long, the bread will dry out and they will go stale.
Leftovers: If you happen to have leftovers, it's best to make up goodie bags for your guests to take home. Cucumber sandwiches taste best when eaten the same day.
Freeze: Unfortunately, cucumber sandwiches don't freeze well.
Expert Tips
- Salt the cucumbers. It draws out some of the liquid and makes them firmer so they'll be less prone to sliminess.
- Want a burst of acidity? Briefly dunk the salted cucumber in freshly squeezed lemon juice.
- Don't use margarine; use good quality, butter. It makes a seal between the filling and the bread.
- Let them sit before cutting them. It helps keep the cucumbers from sliding around when cut.
- Cut off the crusts with a serrated knife. Use the crusts for croutons or spread with cream cheese and have a snack.
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Recipe
Cucumber Sandwiches
Ingredients
- 12 slices soft white bread
- 1 English cucumber, peeled and thinly sliced
- 3 ounces cream cheese, at room temperature
- 4 teaspoons fresh dill, chopped
- 2 tablespoons unsalted butter
- 3 tablespoons lemon juice, from about 1 medium lemon
- white pepper
Instructions
- Peel the English cucumber, then very thinly slice it into rounds. (You can use a mandolin, food processor or a sharp knife.) Put the slices on paper towel, lightly salt, and wait 20 minutes. This will draw out some of the liquid, make the cucumbers firmer, and bring out the delicate flavor of the cucumber. When the timer goes off, blot the cucumbers to take off excess moisture and salt.
- Wash and pat dry the fresh dill. Chop it up and place it in a bowl along with the softened cream cheese. Stir with a spoon until well combined.
- Lay 12 slices of bread on a large cutting board. Lightly butter half of them with unsalted butter since there will be enough salt in the cucumber rounds. Spread the cream cheese with dill on 6 slices of bread.
- Squeeze the juice from one lemon into a small bowl, then quickly dip the cucumber slices into the lemon juice one at a time. Carefully place ten or twelve overlapping cucumber rounds in two rows on top of the slice with the cream cheese. Sprinkle with white pepper.
- Place the other bread slice on top of the sandwich. Using your hand, press down on the bread as you cut the crusts off, then slice the sandwiches into fingers, squares, or triangles. For the picture, I cut each sandwich into four triangles.
- Serve immediately for best freshness.
Video
Notes
- Salt the cucumbers. It draws out some of the liquid and makes them firmer so they'll be less prone to sliminess.
- Want a burst of acidity? Briefly dunk the salted cucumber in white wine vinegar or freshly squeezed lemon juice.
- Don't use margarine; use good quality, butter. It makes a seal between the filling and the bread.
- Let them sit before cutting them. It helps keep the cucumbers from sliding around when cut.
- Cut off the crusts with a serrated knife. Use the crusts for croutons or spread with cream cheese and have a snack.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Alex
The appearance of these sandwiches is quite lovely, and I like the taste of the cucumbers dipped in lemon juice.
Emma
I like the tangy cucumbers, too! Thank you, Alex!
Beth
These sandwiches look wonderful! I really enjoy eating cucumbers, especially in these sandwiches.🥒 I would use butter mixed with dill instead of cream cheese.
Emma
Cucumbers are a lovely vegetable--especially in these delightful sandwiches!