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stack of cucumber sandwiches on a plate
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3.84 from 6 votes

Cucumber Sandwiches

This easy cucumber sandwich recipe is a dainty appetizer to serve at an English tea party, Easter brunch or bridal shower.  Thinly sliced cucumbers, cream cheese, and fresh dill fill these fancy triangle sandwiches to make the perfect finger food at your next ladies' party.
Prep Time40 mins
Total Time40 mins
Course: Sandwiches
Cuisine: British
Keyword: easy cucumber sandwiches, how to make cucumber sandwiches
Servings: 24 small triangles
Calories: 9kcal
Author: Brooke


  • 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


  • Peel the English cucumber, then very thinly slice it into rounds.  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.


  • 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.


Calories: 9kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg