Cucumber Salad Sandwiches

Cucumber Salad Sandwiches were born one weekend afternoon when I craved something cool comforting and simple so I grabbed some crusty bread a few cucumbers and a tub of cream cheese and just started layering flavors. I had no big plan just a hunger for something soothing and by the first bite I knew it was a keeper.

Since then this sandwich has become my lazy-day lunch or tea-time go-to because it’s incredibly easy yet feels elegant and fresh. The creamy herb spread combined with crisp cucumber slices and soft bread creates that perfect balance of textures and flavors I always look forward to.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Cucumbers – Offer a crisp refreshing crunch that makes the sandwich feel light.
• Bread slices – The base that holds everything together soft or crusty depending on your mood.
• Cream cheese – Adds creamy richness that acts as the perfect spread.
• Fresh herbs (parsley, chives, dill) – Bring brightness and elevate the flavor of the cream cheese.
• Lemon juice – Adds just a bit of tang to brighten the spread.
• Salt – Brings out the flavor of both the spread and cucumbers.
• Black pepper – Adds a subtle spice that rounds out the bite.
• Tools You’ll Need
• Sharp knife – To thinly slice cucumbers and herbs cleanly.
• Cutting board – Keeps everything neat and ready for assembly.
• Small mixing bowl – For blending the cream cheese and herbs.
• Spoon or spatula – To spread the cream cheese mixture evenly.
• Toaster (optional) – If you prefer a toasted version of the sandwich.

Instructions

Step 1:

I start by washing and thinly slicing the cucumbers using a sharp knife or mandoline for even slices.

Step 2:

Then I finely chop the fresh herbs and place them into a small bowl with the cream cheese.

Step 3:

I add a splash of lemon juice salt and pepper to the cream cheese and mix everything until smooth and creamy.

Step 4:

I spread a generous layer of the herb cream cheese onto each slice of bread making sure to go all the way to the edges.

Step 5:

I arrange the cucumber slices in a single layer over the cream cheese pressing them down gently so they stay in place.

Step 6:

Sometimes I top it with a few extra herbs or another light sprinkle of black pepper before serving.

Tips

If you’re making this for a crowd I suggest using cocktail rye or tea sandwich bread and cutting them into quarters. You can also chill the cucumbers for extra crunch. And for a fun variation I sometimes add thin slices of radish or a pinch of garlic powder to the cream cheese for more depth.

Ways to Serve

These sandwiches are perfect for afternoon tea brunches or a light picnic lunch. I also love pairing them with a bowl of soup or salad for a refreshing contrast. You can serve them open-faced like toast or as a full sandwich with the top slice of bread.

Frequently Asked Questions

Can I make cucumber salad sandwiches ahead of time?

Yes just assemble them up to 2 hours before serving and store them in the fridge wrapped tightly so the bread doesn’t dry out.

What kind of bread works best for cucumber salad sandwiches?

I like using soft sandwich bread sourdough or even pumpernickel for tea sandwiches. Avoid bread that’s too hard as it can overpower the delicate filling.

Can I use flavored cream cheese in cucumber salad sandwiches?

Absolutely! Herbed or garlic cream cheese works great and saves time on mixing in fresh herbs.

See You in the Kitchen

I hope you try these cucumber salad sandwiches next time you want something fresh light and soothing. They’re quick to make and feel just a little fancy even on an ordinary day. Let me know how yours turn out and don’t forget to save the recipe for your next brunch or tea party.

Happy Cooking!

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