Light, crisp, and creamy—these cucumber salad sandwiches are my go-to when I want something refreshing and simple. Perfect for a summer picnic, afternoon tea, or a light lunch, they come together in just 15 minutes with minimal effort and maximum flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large English cucumber, thinly sliced
1/2 teaspoon salt
1/2 cup cream cheese, softened
1/4 cup mayonnaise
1 tablespoon fresh dill, chopped
1 teaspoon lemon juice
1/4 teaspoon garlic powder
8 slices soft white or whole grain sandwich bread
Freshly ground black pepper to taste
Directions
I start by placing the cucumber slices in a colander and sprinkling them with salt. After letting them sit for 10–15 minutes to release excess moisture, I pat them dry with a paper towel.
In a bowl, I mix together the cream cheese, mayonnaise, dill, lemon juice, and garlic powder until smooth and creamy.
I spread a generous layer of the cream cheese mixture on each slice of bread.
Then I layer the cucumber slices over half of the bread, adding a light touch of freshly ground black pepper.
I top with the remaining bread slices, cream cheese side down.
For presentation (and that classic tea-time touch), I trim the crusts and slice each sandwich into halves or quarters.
I like serving them immediately, but chilling them for 30 minutes really enhances the flavor and texture.
Servings and timing
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 sandwiches
Calories: Approximately 210 kcal per serving
Variations
I sometimes swap in Greek yogurt for the mayo to make it even lighter. For a bit of a kick, adding a pinch of crushed red pepper or a slice of radish works well too. If I’m feeling fancy, I use pumpernickel or rye bread for extra depth of flavor. And when I want to impress guests, I’ll use a cookie cutter to make mini tea sandwich shapes.
Storage/Reheating
These sandwiches are best enjoyed fresh, but I do store them in an airtight container in the fridge for up to 24 hours. To keep the bread from getting soggy, I sometimes lay a piece of paper towel underneath. I don’t recommend reheating—they’re meant to be enjoyed chilled or at room temperature.
FAQs
What kind of cucumber should I use?
I prefer using English cucumbers because they’re seedless and have thin skins, which means I don’t need to peel them. They also release less water than regular cucumbers.
Can I make these sandwiches ahead of time?
Yes, I make them a few hours ahead and keep them covered in the fridge. Just don’t make them more than a day in advance to avoid sogginess.
Can I use dried dill instead of fresh?
I can use dried dill in a pinch—about 1 teaspoon. But I think fresh dill adds a much better flavor and brightness to the spread.
Are these sandwiches suitable for kids?
Definitely! I’ve served these at birthday parties and lunchboxes, and they’re always a hit with kids. I just skip the black pepper if I’m making them for little ones.
What can I serve with cucumber salad sandwiches?
I usually pair them with a fresh fruit salad, a handful of chips, or a chilled glass of lemonade. They also make a great addition to a brunch spread or afternoon tea table.
Conclusion
These easy cucumber salad sandwiches are light, flavorful, and perfect for just about any occasion. With minimal prep and a few fresh ingredients, I can whip them up whenever I want a refreshing, elegant bite. Whether I’m hosting or just treating myself, this recipe always hits the spot.
📖 Recipe:
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Easy Cucumber Salad Sandwiches
- Total Time: 15 minutes
- Yield: 4 sandwiches
- Diet: Vegetarian
Description
These easy cucumber salad sandwiches are light, crisp, and creamy—perfect for a summer picnic, afternoon tea, or a quick and refreshing lunch.
Ingredients
1 large English cucumber, thinly sliced
1/2 teaspoon salt
1/2 cup cream cheese, softened
1/4 cup mayonnaise
1 tablespoon fresh dill, chopped
1 teaspoon lemon juice
1/4 teaspoon garlic powder
8 slices soft white or whole grain sandwich bread
Freshly ground black pepper to taste
Instructions
- Place the cucumber slices in a colander and sprinkle with salt. Let sit for 10–15 minutes to release excess moisture, then pat dry with a paper towel.
- In a bowl, mix together cream cheese, mayonnaise, dill, lemon juice, and garlic powder until smooth and creamy.
- Spread a generous layer of the cream cheese mixture on each slice of bread.
- Layer cucumber slices over half of the bread, then add a light touch of freshly ground black pepper.
- Top with the remaining bread slices, cream cheese side down.
- Trim the crusts and slice each sandwich into halves or quarters for presentation.
- Serve immediately or chill for 30 minutes before serving for enhanced flavor.
Notes
Use Greek yogurt instead of mayo for a lighter version.
Add crushed red pepper or sliced radish for a kick.
Try pumpernickel or rye bread for more flavor.
Use cookie cutters for fun, mini sandwich shapes when serving guests.
Store in an airtight container for up to 24 hours; place a paper towel underneath to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sandwiches
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 210
- Sugar: 3g
- Sodium: 370mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
