These easy cucumber salad sandwiches are light, crisp, and creamy—perfect for a summer picnic, afternoon tea, or a quick and refreshing lunch.

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

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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.

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.