Cucumber Sandwiches Recipe [Video]

Cucumber Sandwiches are the perfect refreshing and delicious finger food. They are ready in minutes and can be enjoyed as appetizers or with tea. To make the best tea sandwiches, you must know a few secrets: how to choose the best cucumbers and make the best cream cheese herbed mixture! I have tried and tested all these, so I can bring you the best sandwiches.

Easy Cucumber Sandwiches (aka Tea Sandwiches)

Cucumber Sandwiches, also known as Tea Sandwiches, have been around for quite some time now. They are super easy to make and delicious. Kids and adults love them!

The English like to serve tea sandwiches when they have tea, which is quite often. Most English families have tea around 11 AM, again at 3 or 4 PM, and then again at 5 or 6 PM. One of the tea sandwiches I enjoyed in London when I visited was the cucumber sandwich. It seemed pretty easy to make but they tasted different each place I went. It had to do with the herbs and seasonings. 

When I made my recipe for cucumber sandwiches, I decided I wanted them to be a little creamy and have many different flavors. So, I mixed cream cheese with mayo, some herbs, lemon zest, and lemon juice. After spreading that on soft brioche bread, I thinly sliced an English cucumber and placed it on the cream cheese mixture. Then, I added more herbs and topped it with another piece of soft bread.

You can eat them by themselves with or without tea or serve them with some side dishes to make a hearty lunch. They go great with anything from salads to potato chips. When serving the kids, I like to give them a bit of lemon couscous and tea biscuits with butter and jam. They love it!

These finger sandwiches are so delicious that I often make them for a party or game day. I also love to pair them with Bacon Wrapped Smokies, Taco Tortilla Roll Ups, or Cheddar Ranch Cheese Ball.

Why you will love this recipe 

• It is simple to make: No oven, no cooking. Just slicing, mixing, and spreading. 
• You need only a few ingredients: Cucumbers, bread, mayonnaise, cream cheese, and some seasonings. 
• Perfect for summer: Make these for a backyard BBQ or picnic in the park. 
• They go with everything: From fruit to salads, you can serve these sandwiches with anything. 

What you’ll need to make cucumber sandwiches

Special items:

• Hand mixer – I use my handheld electric mixer with the whisk attachment. 
• Mixing bowl – To mix it all. 

Ingredients:

• Cream cheese – Make sure it is at room temperature, making mixing easier. 
• Cucumber – I prefer English cucumbers because they have thin skin, little or no seeds, and a sweeter flavor. 
• Mayonnaise – Any mayo will do. I use my favorite organic mayo. 
• Bread—Soft white bread is best. I prefer brioche bread for its soft, buttery taste with a hint of sweetness.
• Dill – Freshly chopped dill will give your sandwich a nice citrusy, grassy flavor. 
• Green onions – Chopped green onions for a slight bit of a kick. 
• Lemon zest – Zesting your lemon adds an incredible lemony taste.
• Lemon juice – Fresh lemon juice tastes much better than store-bought. 
• Garlic powder – Just a tiny bit for a little rich garlicky flavor. 
• Onion powder – For a slightly sweet and tangy bite.
• Salt – Kosher salt has the best flavor with no additives.
• Pepper – Freshly ground black pepper will give these the best flavor. 

How to make Cucumber Sandwiches?

1. Make the spread: First, whisk the mayo and cream cheese with a hand mixer until smooth. Then, stir in the lemon zest, juice, onion powder, garlic powder, herbs, salt, and pepper to taste. 
2. Spread it on: Now, spread the cream cheese mixture on each slice of bread. 
3. Slice cucumbers: Next, slice cucumbers thinly and layer them on one piece of bread. Depending on how thin you cut them, you can overlap them for thickness. Sprinkle more herbs on top. 
4. Cover, cut, and serve: Last, place the other piece of bread on top, cut off the crusts (if you like), and then cut into three pieces before serving.

Expert tip

Choosing the best cucumbers for cucumber sandwiches

My recipe calls for the English (or European) cucumbers because they are the best tasting. They have a bit of sweetness from natural sugar, and they do not have any cucurbitacin, which causes the bitterness in the other cucumbers. They are also called seedless because they have very few seeds, and the seeds they have are tiny. Also, the skin is thin and soft, so you do not have to peel them. 

If you cannot find English cucumbers in your store or at the farmers’ market near you, you can still use regular cucumbers. Just peel them and salt them. If you do not mind the extra sugar, you can even use sugar instead of salt for a sweeter taste. Some folks say that rubbing the cut end of your cucumber until it foams to draw out the bitter chemicals will make it sweeter, but I am not sure that works. 

To get the best cucumbers, you want them dark green all over without any yellow. Also, beware of soft spots, dings, or dents, as they can be signs of rot; cucumbers should be firm and not smell foul or weird. Try to avoid wrinkly and waxed cucumbers. Organic English cucumbers are the best choice for these sandwiches. 

Recipe variations and add-ins:

• More veggies: If you want more variety, slice some tomatoes and onions to add to your cucumber sandwiches. 
• Add meat: If you are not vegetarian, add some meat to make this a heartier sandwich. 
• Cheesy cucumber sandwiches: Cheese makes everything taste better. Any kind would be great. Try shredded parmesan or mozzarella. 
• Make them hot: Spice your sandwiches with red pepper flakes or cayenne pepper. 
• Other spreads: I have also used sour cream and Greek yogurt with excellent results. 

Serving suggestions:

• Of course, you can serve it with any tea you like, such as Earl Gray or chamomile. 
• This chicken bacon ranch pasta would also be a great accompaniment. It has a rich sauce you can dip it in.  
• Any kind of soup would be perfect. I like these with tomato or minestrone soup. 
• French fries, potato chips, or tater tots may not be healthy, but they would be welcome with this sandwich. 
• Another way to enjoy your cucumber sandwich is with some dip. Try it with my Velveeta spicy sausage dip. 
• Along with these sandwiches, you could also serve a bowl of potato or egg salad. 

Frequently asked questions

Why should I soak my cucumbers in salt water before using them?

For crunchy cucumbers that do not make your sandwiches soggy, soaking your cucumbers in salt water will help release some excess water. Then, rinse the salt off and pat them dry for extra crisp slices. First, peel it if you are peeling it. Then, cut them into slices or strips. After, place them in one teaspoon of salt solution to one quart of water and let them sit for two hours in the fridge. Rinse, dry, and make sandwiches!

What is the best cucumber for cucumber sandwiches?

I like using English cucumbers, also known as European or seedless cucumbers. They are long and skinny, with thin skin and sweet flesh from their higher natural sugar content. The bite is crunchy even without salting them, and they have no bitter cucurbitacin. Although they are called seedless, they do have seeds, but there are very few, and they are so small that you will not even notice them. 

Do I have to peel my cucumbers?

If you use a regular garden cucumber, peeling them is a good idea because the skin is thick. However, the skin is where a lot of the nutrients are. If the skin has wax on it, scrub it off. That will make it easier to chew. Also, slicing it paper thin will help. But the best thing you can do is to use an English cucumber. They have fragile skin and little to no seeds. They are also sweeter, with hardly any bitterness at all. 

What kind of bread should I use?

Any bread will work in this recipe. I prefer something soft but firm enough to stand up to a thick layer of cream cheese without falling apart. White bread works best for the right combination of flavors here. Something like brioche or potato bread would be perfect. You can make your bread or use store-bought. In fact, for something healthier, try using pita bread, tortillas, or lettuce leaves instead of bread. 

How to store:

• Refrigerate: These sandwiches are best served within 24 hours of making them. Otherwise, they will get soggy. Keep them in an airtight container in the fridge until ready to serve.   
• Freezing: I do not recommend freezing these sandwiches.  

Recipe tips:

• Make sure your cream cheese is softened to room temperature for easier mixing. 
• Spread butter on the inside of your bread beforehand to keep it from getting soggy. 
• Keep them covered so the bread does not dry out. 
• Use a mandoline slicer to get your cucumber slices even and thin.
• Salt your cucumber before using it to prevent too much moisture in your sandwich. 
• Also, pat the cucumbers dry before placing them on the sandwich. 

5 from 1 vote

Print

Cucumber Sandwiches

Prep Time

20 mins

Total Time

20 mins

 

Cucumber Sandwiches are the perfect refreshing and delicious finger food. They are ready in minutes and can be enjoyed as appetizers or with tea.

Course: Appetizer, Snack

Cuisine: American

Keyword: Cucumber Sandwiches

Servings: 12 sandwiches

Calories: 106 kcal

Author: Catalina Castravet

Ingredients

• 8 oz cream cheese softened
• 1/4 cup mayonnaise
• 2 teaspoons fresh dill chopped
• 1 teaspoon fresh green onions chopped
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• salt & pepper to taste
• 1 long English cucumber thinly sliced
• 1 loaf sliced bread crusts removed

US Customary - Metric

Instructions

1. Whisk cream cheese and mayonnaise in a small bowl using a hand mixer until smooth. Stir in herbs, garlic powder, onion powder, lemon juice, and zest; add salt and pepper to taste.

2. Spread cream cheese mixture on bread slices.

3. Thinly slice cucumbers. Layer over half of the bread slices. Top with additional herbs if desired.

4. Top with the remaining bread slice. Cut the crusts off and each sandwich into three pieces using a sharp knife.

5. Serve immediately or cover and store for up to 24 hours in an airtight container in the fridge.

Recipe Video

Nutrition Facts

Cucumber Sandwiches

Amount Per Serving

Calories 106 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Cholesterol 23mg8%

Sodium 101mg4%

Potassium 63mg2%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 280IU6%

Vitamin C 1mg1%

Calcium 28mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.