Jamielyn Nye
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These cucumber sandwiches are a classic tea party appetizer perfect for a Mother’s Day brunch, baby shower luncheon or bridal showers. Made with cream cheese and cucumbers on bread, it’s a light and refreshing finger food.
Looking for more cucumber recipes? Try this cucumber tomato salad, watermelon salad or this layered Greek dip.
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Why I Love This Recipe
- Easy to make: With just a few ingredients, these cucumber sandwiches come together quickly for the perfect appetizer.
- Light and refreshing: Whether they’re made with garden fresh cucumbers or not, just like a tzatziki sauce they have a light taste that everyone loves.
- A classic: Once a staple at a traditional English afternoon tea, a cucumber finger sandwich is now popular to serve at all types of gatherings.
Substitutions and Variations
- Creamier: Mix in mayonnaise or Greek yogurt for a creamier texture.
- Flavor boost: Add in fresh dill and dash of garlic powder for a boost in flavor.
- Plain cream cheese: To the cream cheese add mayo, fresh dill, chives, garlic powder and salt and pepper.
- Ranch: Use plain cream cheese and add ranch dressing or dry ranch seasoning mix for a seasoned cream cheese mixture.
- Bread type: Soft white bread is traditional in cucumber sandwiches but wheat bread, sourdough or focaccia can be used.
- Open faced: For an open faced cucumber tea sandwich, I like to use co*cktail rye bread.
Cucumber Sandwich Tips
To prevent your cucumber sandwiches from getting soggy, here are a few tips to follow:
- Use English cucumbers: An English cucumber or Persian cucumber has smaller seeds which means less water.
- Salt and place in a colander: The salt will draw moisture from the cucumber and then the excess can drain.
- Pat cucumbers dry: Cucumbers naturally hold moisture which can result in soggy bread. After cutting and before placing on the sandwich, blot with a paper towel.
- Spread both sides of the bread: This helps create a barrier between the bread and cucumbers.
- Serve right away. This cucumber sandwich recipe is best served right away or within a few hours. Once assembled, the cucumbers start to leak moisture.
More luncheon sandwich recipes to try include egg salad sandwich, chicken salad croissant sandwiches and tuna salad.
More Appetizer Recipes
Browse all- Fruit and Veggie Platter
- Dill Dip Recipe
- Veggie Pizza
- Knorr Spinach Dip
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Cucumber Sandwich Recipe
5 from 7 votes
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Author: Jamielyn Nye
These cucumber sandwiches are a classic tea party appetizer made with cream cheese and cucumbers on bread.
Prep Time: 10 minutes mins
Total Time: 10 minutes mins
Servings: 16 tea sandwiches
Video
Ingredients
- 1 english cucumber
- 8 slices white bread
- 2-3 ounces chive and onion cream cheese , softened
- fresh dill , optional
- flake sea salt & pepper
Instructions
Prepare cucumbers: On a cutting board, slice your cucumbers as thin. You can use a mandoline slicer for uniform thickness.
Rest: Place cucumber slices on a paper towel and sprinkle salt and pepper over top. Allow to rest for 5 minutes to get rid of excess moisture. If you're making ahead of time, allow them to sit up to 30 minutes.
Spread: Spread the softened cream cheese on top of the bread.
Layer: Arrange your cucumber slices on top of the bread, overlapping slightly. Add more flake sea salt and pepper if desired. You can add some fresh dill if desired. Then place another piece of bread on top.
Slice: Cut the crust off all 4 sides. Then cut the sandwich into 4 squares or triangles.
Notes
Variations:
- Mix in a Tablespoon of mayo or greek yogurt for a creamier texture.
- Add in 1 tsp fresh dill and dash of garlic powder for a boost in flavor.
- If you want to use plain cream cheese, add in a Tablespoon of mayo, 1 tsp fresh dill, 1 tsp chives, 1/8 tsp of garlic powder, s&p to taste.
Double: This recipe is really easy to double or triple for a crowd.
Storage: Store leftover sandwiches in a covered container up to 24 hours. Bread will get softer the longer in storage.
Nutrition
Serving: 2g | Calories: 45kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 76mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.5mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Course: Appetizer
Cuisine: American
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How to Make Cucumber Sandwiches
Peel cucumber if you would like then on a cutting board, slice your cucumbers into thin pieces about 1/8 inch thick. You can use a mandoline slicer for uniform thickness.
Spread the softened cream cheese spread on top of all bread slices ensuring that the spread goes all the way to the edges.
Arrange your cucumber slices on over half of the bread slices, overlapping slightly. Add fresh dill and a sprinkle of salt and pepper. Top with another slice of bread, cream cheese side down.
Cut the crust off all four sides of the bread. Then cut the cucumber sandwiches into desired shapes. I like to cut into four squares or slice diagonally into four triangles.
Categorized as: 4th of July, 5 Ingredients Or Less, American, Birthdays, Dinner, Easter, Sandwiches, Snacks, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
More about Jamielyn Nye
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5 from 7 votes (3 ratings without comment)
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8 comments
- Hunny
I love cucumber sandwiches
- Reply
- Sarah @IHeartNaptime
So easy and refreshing!
- Reply
- Mel
I made these for a baby shower and they were perfect!
- Reply
- I Heart Naptime Community
Perfect for a get together! Glad you enjoyed the sandwiches Mel :)
- Reply
- Kristen
These sandwiches were so good and even my kids really liked them.
- Reply
- Odette S
These were perfect for my girls night! Super easy to make and easy to make.
- Reply
- Marta del Carmen Martinez Nieto
They are delicious
- Reply
- I Heart Naptime Community
I’m so happy you love the cucumber sandwiches! :)
- Reply
