There’s something effortlessly elegant about a cucumber sandwich. Crisp, paper-thin slices of cucumber layered over a velvety herb spread, tucked between slices of soft white bread—it’s the very definition of refreshing simplicity. Perfect for picnics, bridal showers, afternoon teas, or light lunches, these sandwiches are delicate yet deeply satisfying.
Ingredient Breakdown
The beauty of this sandwich lies in how each ingredient contributes to the overall experience. Subtle, yet impactful when thoughtfully prepared.
The white sandwich bread serves as a pillowy foundation. Its mild flavor allows the herbed filling and cucumber to shine, and its soft texture contrasts beautifully with the crunch of the vegetables. Choose a fresh, uniformly sliced loaf for the most polished result.
Cream cheese and mayonnaise form the rich, creamy spread. Full-fat cream cheese adds structure and a luscious mouthfeel, while a touch of mayo smooths it out for easy spreading and a slight tang.
The English cucumber is the star—mild, crisp, and slightly sweet. Thinly slicing and salting it helps remove excess moisture and concentrates the flavor, ensuring the sandwich stays crisp and clean, never soggy.
Fresh dill and chives bring the spread to life. Dill adds a feathery, grassy aroma that pairs beautifully with cucumber, while chives contribute a mild onion-like sharpness that cuts through the richness of the cream.
Kosher salt and freshly ground black pepper season the layers without overpowering them. Just enough to enhance the cucumber’s natural sweetness and the creaminess of the spread.
Step-by-Step Preparation Guide
Start by allowing the cream cheese to soften at room temperature for an hour. This step is crucial for a smooth, lump-free spread that blends easily with herbs and mayonnaise.
While the cream cheese softens, prep the cucumbers. Use a sharp knife or mandoline to cut them into paper-thin rounds, about 1/8-inch thick. Place the slices in a fine-mesh strainer set over a bowl, sprinkle with salt, and gently toss. Let them rest for 30 to 60 minutes, occasionally stirring to encourage even drainage. This step ensures the cucumbers retain their bite without watering down the sandwich.
Mince the dill and chives finely and fold them into the softened cream cheese along with the mayonnaise, remaining salt, and black pepper. Stir until the mixture is smooth, creamy, and flecked with vibrant green herbs.
To assemble, spread about 1½ tablespoons of the herbed cheese onto one slice of bread, leaving a ½-inch border for clean edges. Arrange about 15 cucumber slices on top in overlapping rows, covering the surface evenly. Top with another slice of bread and press gently to secure.
Continue assembling sandwiches until you’ve used up the filling, then trim the crusts using a serrated knife for a clean edge. Cut each sandwich into halves or quarters, depending on your presentation preference—rectangles, triangles, or dainty squares all work beautifully. Stack them neatly on a platter and serve chilled.
Recipe Tips
How to slice cucumbers paper-thin without a mandoline:
Use a sharp chef’s knife and take your time. Holding the cucumber steady and slicing with a fluid motion helps achieve even, thin rounds.
The importance of draining cucumbers to avoid soggy sandwiches:
Salting and resting the cucumber pulls out excess moisture. Skip this step, and the water will seep into the bread.
Tips for spreading cream cheese evenly and neatly:
An offset spatula or butter knife works best. Spread gently, starting in the center and working outward, without tearing the bread.
Best bread choices for structure and softness:
Choose fresh, soft white sandwich bread. Avoid rustic or dense breads that compete with the filling’s texture.
Make-ahead advice for preparing components in advance:
You can make the herb spread and slice the cucumbers a few hours ahead. Assemble the sandwiches no more than an hour before serving and cover them with a damp tea towel in the fridge to keep them fresh.
What to Serve With This Recipe
Pair cucumber sandwiches with light and refreshing sides to create a balanced spread. Chilled soups like gazpacho or minted pea soup complement the coolness of the cucumbers.
Sweet accompaniments like fruit salad, lemon bars, or scones offer contrast and color. For a savory balance, include tea cakes, miniature quiches, or buttery pastries.
As for drinks, keep it classic with iced tea or lemonade, or go bubbly with sparkling wine or cucumber-infused water for an extra refreshing touch.
Creative Variations
Add a twist with a few extra textures and flavors. Layer in microgreens, watercress, or thinly sliced radishes for extra crunch and visual flair.
Swap out herbs—try tarragon, basil, or parsley to bring new aromatic notes to the cream cheese base. You can even add a pinch of lemon zest for a citrusy edge.
For a different presentation, create open-faced versions on rye rounds or crackers and garnish with a sprig of dill. These make elegant canapés for entertaining.
Frequently Asked Questions
Can I use a different type of bread for these sandwiches?
Yes—whole wheat, rye, or pumpernickel work, but keep the texture soft and the flavors subtle.
How far in advance can I make cucumber sandwiches?
Assemble no more than an hour in advance for best texture. Keep them covered in the fridge with a damp towel to prevent drying out.
Can I substitute the cream cheese with a dairy-free alternative?
Absolutely. Use plant-based cream cheese and vegan mayo to suit dietary needs. Choose unsweetened varieties for the best flavor.
What’s the best way to store leftovers and keep them fresh?
Wrap sandwiches tightly in plastic wrap and store in the fridge. Best enjoyed the same day, but they’ll keep for up to 24 hours.
Cucumber sandwiches are timeless, refined, and incredibly satisfying. Their simplicity allows each ingredient to shine, while their versatility makes them perfect for nearly any occasion. Whether you’re planning a garden party, tea gathering, or just craving something fresh and elegant, this classic recipe delivers every time.
Ingredients
1 loaf white sandwich bread, sliced
12 ounces full-fat cream cheese
3 tablespoons mayonnaise
1 English cucumber (about 1 pound)
1 small handful fresh dill (about 1½ tablespoons, finely minced)
1 small handful fresh chives (about 1½ tablespoons, finely minced)
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
Instructions
Place the cream cheese in a medium-sized mixing bowl and allow it to soften at room temperature for about 1 hour.
Meanwhile, slice the English cucumber crosswise into ultra-thin rounds, about 1/8-inch thick, using a sharp knife or mandoline. Transfer the cucumber slices to a fine-mesh strainer set over a bowl. Sprinkle with ½ teaspoon of the kosher salt and toss gently to coat. Let the cucumbers sit and drain for 30 to 60 minutes, tossing occasionally to help release excess moisture.
Finely chop the fresh dill and chives. Once the cream cheese is softened, add the minced dill and chives to the bowl along with the mayonnaise, remaining ½ teaspoon kosher salt, and black pepper. Stir and fold the mixture until everything is well incorporated and smooth.
To assemble, spread about 1½ tablespoons of the herbed cream cheese mixture onto one slice of sandwich bread using an offset spatula or butter knife. Leave a ½-inch border around the edges for clean presentation. Layer approximately 15 cucumber slices in an overlapping pattern across the cream cheese.
Top with a second slice of bread to complete the sandwich. Continue assembling sandwiches until you’ve used up all the filling—this recipe should yield about 7 full sandwiches.
Using a serrated knife, trim the crusts from each sandwich and set them aside for snacking. Then, cut each sandwich into your desired shape: halves for rectangles or triangles, or quarters for smaller servings. Arrange the finished cucumber sandwiches neatly on a platter or cake stand and serve chilled.
Cucumber Sandwich Recipe
Ingredients
- 1 loaf white sandwich bread sliced
- 12 ounces full-fat cream cheese
- 3 tablespoons mayonnaise
- 1 English cucumber about 1 pound
- 1 small handful fresh dill about 1½ tablespoons, finely minced
- 1 small handful fresh chives about 1½ tablespoons, finely minced
- 1 teaspoon kosher salt divided
- ¼ teaspoon freshly ground black pepper
Instructions
- Place the cream cheese in a medium-sized mixing bowl and allow it to soften at room temperature for about 1 hour.
- Meanwhile, slice the English cucumber crosswise into ultra-thin rounds, about 1/8-inch thick, using a sharp knife or mandoline. Transfer the cucumber slices to a fine-mesh strainer set over a bowl. Sprinkle with ½ teaspoon of the kosher salt and toss gently to coat. Let the cucumbers sit and drain for 30 to 60 minutes, tossing occasionally to help release excess moisture.
- Finely chop the fresh dill and chives. Once the cream cheese is softened, add the minced dill and chives to the bowl along with the mayonnaise, remaining ½ teaspoon kosher salt, and black pepper. Stir and fold the mixture until everything is well incorporated and smooth.
- To assemble, spread about 1½ tablespoons of the herbed cream cheese mixture onto one slice of sandwich bread using an offset spatula or butter knife. Leave a ½-inch border around the edges for clean presentation. Layer approximately 15 cucumber slices in an overlapping pattern across the cream cheese.
- Top with a second slice of bread to complete the sandwich. Continue assembling sandwiches until you’ve used up all the filling—this recipe should yield about 7 full sandwiches.
- Using a serrated knife, trim the crusts from each sandwich and set them aside for snacking. Then, cut each sandwich into your desired shape: halves for rectangles or triangles, or quarters for smaller servings. Arrange the finished cucumber sandwiches neatly on a platter or cake stand and serve chilled.
