Cucumber Salad Sandwiches
These refreshing cucumber salad sandwiches are perfect for warm-weather meals, picnics or tea parties, featuring a creamy herby spread and soft bread.
Ingredients
For the Cucumber Filling
- 1 large large English cucumber or 2 small Kirby cucumbers, thinly sliced
- 4 oz cream cheese, softened or 3/4 cup plain Greek yogurt for a lighter version
- 2 tablespoons mayonnaise optional if using yogurt
- 1 tablespoon lemon juice or apple cider vinegar
- 1-2 teaspoons granulated sugar balances the acidity; optional
- 2 tablespoons finely chopped fresh dill or chives
- Salt and freshly ground black pepper to taste
For Assembly
- 8 slices soft white or whole-grain sandwich bread crusts optional
- Butter softened, to spread on bread, optional
Instructions
Preparation
- Wash and thinly slice the cucumber (a mandoline is fastest). If the skin is waxed or bitter, peel first.
- Toss cucumber slices with 1/2 teaspoon fine salt in a bowl and let sit for 10 minutes. This draws out excess water.
- While cucumbers rest, beat together softened cream cheese, mayonnaise (if using), lemon juice, sugar (if using), chopped dill, and a pinch of salt and pepper until smooth. Taste and adjust seasoning.
- After 10 minutes, gently squeeze the cucumbers in a clean towel or paper towel to remove liquid. You want them damp, not wet.
- Fold cucumbers into the creamy mixture until evenly coated. If the spread is too thick, add a teaspoon or two of milk to loosen.
Assembly
- Lightly butter bread slices if using. Spread the cucumber mixture on half the slices, top with remaining bread, and press gently.
- Trim crusts for tea-style sandwiches if desired.
- Chill for 10–15 minutes before slicing into fingers or triangles to let flavors meld and to firm the filling slightly.
Notes
Assembled sandwiches are best eaten within 8–12 hours once refrigerated; store in an airtight container lined with a paper towel to absorb moisture. Do not freeze assembled cucumber sandwiches.