These cucumber sandwiches filled with fluffy cream cheese, fresh dill, fresh chives, and delicate slices of cucumber will be a hit at your next potluck or afternoon tea party. In 15 minutes, you can wow your guests with these easy tea sandwiches.
WATCH MY RECIPE VIDEO BELOW to see how to make cucumber sandwiches in 15 minutes!
5 Tips For Homemade Cucumber Sandwiches
Tip 1: Remove The Cucumber Seeds
Don’t you hate it when you lift up a sandwich and the bread is a watery mess? Yeuck! To avoid soggy cucumber sandwiches, use a small spoon to remove the seeds and use paper towel to squeeze out excess moisture from each cucumber slice. I know it’s tempting to skip this step, but it’s worth this extra step.
Tip 2: Soft Cream Cheese Is Worth The Wait
To soften the cream cheese, leave it out on the counter for 30 minutes.
Tip 3: Fresh Plain White Bread Tastes Best
The bread in these cucumber sandwiches should be fresh and fluffy. Use your favorite bread, but keep in mind that the cream cheese mixture and cucumber slices are the star of the sandwich. So, try not to use breads that will overwhelm the taste. For example, I love walnut bread and I’ve even used it to make this fun cheese and charcuterie tree appetizer. But, this walnut bread would overpower these delicate cucumbers.
Tip 4: A Serrated Bread Knife Will Keep Your Bread Fluffy!
Using a serrated bread knife to cut the sandwich helps keep the bread light and fluffy. This is because the serrated edge on a bread knife maintains the shape of the bread without compressing it with each slice. I love using Shun’s Classic 9-inch Bread Knife (Amazon affiliate link) to cut bread, tomatoes, and cakes. In this recipe, I’m using white bread and whole wheat bread with seeds.
Tip 5: Fresh Or Dried Dill Tastes Great
Fresh dill versus dried dill: I tested this recipe with both versions and it tastes just as good with fresh dill as it does with dried dill.
Difference Between English Cucumber and Regular Cucumber?
As you can see in the below image, English cucumber [top] has smaller seeds than a regular cucumber [bottom]. It’s also sweeter than a regular cucumber and has thinner skin.
Don’t fret if you can’t get your hands on an English cucumber. You can still use a regular cucumber in this cucumber sandwich recipe, but make sure you peel off the entire skin first.
- ½ English cucumber
- ½ cup cream cheese (softened)
- 2 tbsp fresh dill (or 1 tbsp dried dill)
- ½ tsp fresh chives (chopped)
- salt to taste
- pepper to taste
- 4 slices white bread
- 2 slices whole wheat bread (with seeds optional)
- Watch my video tutorial:
- Wash the English cucumber. Using a vegetable peeler, remove the skin.
- Cut the cucumber in to two halves and remove the ends. Put half of the cucumber in the fridge. Cut the remaining half lengthwise (watch the video above).
- Using a small spoon, remove the cucumber seeds.
- Using a knife or mandolin slicer, thinly slice the cucumber so each slice is around 5 mm thick.
- Lay each cucumber slice on a sheet of paper towel and press out any remaining moisture.
- In a small bowl, add the cream cheese, dill, chives, salt and pepper. Mix together with a small spatula.
- Using a small spatula or knife, spread the cream cheese mixture onto 8 slices of bread.
- Add cucumber to half of the bread slices, then add the top bread slices.
- 10. Using a bread knife, remove the crust and cut into 3 rectangles or 4 triangles.
- 11. Serve immediately or store in an airtight container the day before serving.
* All products purchased by me. Please note that all my links should be considered affiliate links, which help support this content. Thanks for your support!