Classic Cucumber Sandwiches
When you want something quick, refreshing, and a little more polished than your usual lunch, cucumber sandwiches are a solid choice. They’re crisp, creamy, and come together fast with simple ingredients.
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These easy Cucumber Sandwiches are great for gatherings like tea parties or showers, but they’re just as good when you’re making something small for yourself. These sandwiches look nice, taste great, and take very little effort.
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History
Cucumber sandwiches have their roots in Victorian England, where they gained popularity around 1870. Originally considered a luxury due to the cost of hot-house-grown cucumbers and soft white bread, they were a staple at elegant afternoon teas among the upper class. These dainty sandwiches symbolized refinement and leisure, with their delicate presentation and minimal ingredients reflecting the idea that the wealthy didn’t need heavy, labor-fueling meals. Over time, cucumber sandwiches spread beyond aristocratic circles and have remained a beloved part of tea service in both Britain and the United States.
Ingredients
- Cream cheese – Starting with whipped cream cheese will make these sandwiches a breeze to make.
- Sour cream, or mayonnaise – I prefer a combination of both. I’ll use 2 tablespoons of sour cream plus 2 tablespoons of mayo.
- Dill – Fresh dill has the pop of flavor you need in this recipe.
- Kosher salt – I use kosher salt.
- English cucumber – You don’t need to peel an English cucumber. If you use waxy cucs, you’ll need to peel them and scoop out some of the seeds.
- Sandwich bread – Go on, get fancy and cut off the crusts. Dry the crusts to make bread crumbs.
How To Make Classic Cucumber Sandwiches
Scroll down for the full recipe card with exact measurements and printable instructions.
Combine the whipped cream cheese, sour cream or mayo, chopped dill, and a pinch of kosher salt in a small bowl. Stir until the mixture is smooth and well-blended.
Spread the cream cheese mixture onto one side of each slice of bread using a small offset spatula or butter knife.
Slice the cucumber as thin as possible—using a mandolin makes this easier—and layer the slices on half of the bread slices. Slightly overlap the cucumbers so every bite gets some.
Top each with the remaining slices of bread, then trim off the crusts using a serrated knife to avoid squishing the sandwich.
Cut the sandwiches into smaller pieces—either rectangles or triangles—depending on how you want to serve them. Arrange on a plate and garnish with a little fresh dill or a few cucumber slices.
Chef Jenn’s Tips
- Press lightly to keep the filling in place while cutting.
- Soft white bread gives the best texture, but whole wheat is fine too.
- If making ahead, chill them for about 15 minutes before serving.
Make It A Meal
Serve with iced tea, fruit salad, or a light soup like gazpacho. These also work well with deviled eggs or a green salad.
Storage
Store leftovers in the fridge in an airtight container for up to a day. Place a damp paper towel on top to keep the bread from drying out. Not freezer-friendly, but they’re quick enough to make fresh when needed.
Classic Cucumber Sandwiches
Ingredients
- ¾ cup cream cheese whipped
- ¼ cup sour cream or mayonnaise
- 2 tablespoons dill finely chopped
- Kosher salt
- ½ English cucumber thinly sliced
- 8 slices sandwich bread crusts removed
Instructions
- Mix the cream cheese, sour cream or mayo, chopped dill, and a pinch of kosher salt in a bowl. Stir until smooth and fully blended.
- Spread the mixture over one side of each bread slice using a small spatula or butter knife.
- Add a layer of cucumber slices to half of the bread, slightly overlapping them.
- Place the other slices of bread on top, spread side down, and gently press to close the sandwiches.
- Trim off the crusts using a serrated knife, then cut each sandwich into four small pieces—rectangles or triangles, your choice.
- Arrange the sandwiches on a serving dish. You can top them with a little extra dill or cucumber slices if you like.
Video
Notes
Chef Jenn’s Tips
- Press lightly to keep the filling in place while cutting.
- Soft white bread gives the best texture, but whole wheat is fine too.
- If making ahead, chill them for about 15 minutes before serving.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
