Cucumber Sandwiches
Updated Jun 28, 2025
These easy cucumber sandwiches are made with thinly sliced cucumbers and a homemade cream cheese spread with fresh dill. Simple but so good!
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Cool Down with refreshing Cucumber Sandwiches!
Cucumber sandwiches are kind of a guilty pleasure for me. They’re so simple, and way better than they have any right to be. Something about the combo of soft bread, crisp cucumber, and dill spread that is just sooo goood!
If I’m craving a light vegetarian sandwich, this is the one I make. I keep it classic with a little Greek yogurt and lemon juice mixed into the cream cheese, and I usually cut off the crusts just because I’m extra like that. Overall, it’s just a really good cucumber sandwich!
Happy Cooking!
– Yumna
Cucumber Sandwiches Ingredients
- Cream Cheese: I use low-fat cream cheese for this recipe, but full-fat works too. Or you can try Neufchâtel, which is also low-fat.
- Greek Yogurt: Sour cream is a good alternative.
- Lemon Juice: A little acidity helps the other flavors in the cream cheese mixture.
- Cucumber: Slice it thinly for even layering. Thick cucumber slices hold more moisture, which can make your sandwiches soggy.
- Bread: Go traditional with whole wheat sandwich bread or mix it up with multigrain or rye.
- Herbs and spices: I use fresh dill and black pepper.
How to Make Cucumber Sandwiches
Cucumber Sandwich Recipe
Ingredients
- 4 ounces low fat cream cheese
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill minced
- ¼ teaspoon black pepper
- 4 slices whole wheat sandwich bread
- 1 small or ½ big cucumber peeled and thinly sliced
Instructions
- In a small bowl, stir together the cream cheese, Greek yogurt, lemon juice, dill, and black pepper.
- Lightly toast the bread and spread the cream cheese mixture over each slice. Add the cucumber to half of the slices and close the sandwiches.
- Cut off the crust if desired, cut each sandwich into four smaller squares, and serve.
Equipment
- Mandoline Slicer optional
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Change up the cheese. Instead of cream cheese or Neufchâtel, you could also try ricotta, mascarpone, or goat cheese.
- Add a veggie layer. Try thin slices of radish, avocado, pickled red onion, or microgreens.
- Increase the protein. Smoked salmon tastes great in cucumber dill sandwiches!
- Serve it with a dip. Make a light lemon herb aioli, feta dip, or homemade ranch dip.
- Make it fancy. Instead of cutting the sandwiches into squares, use a cookie cutter for fun shapes! It’s a nice touch for kids who love tea parties.
Recipe Tips
- Peel the cucumber before slicing it. The peel can be tough and rubbery, so I recommend removing it for a softer bite that blends right into the cream cheese mixture.
- Use a mandolin slicer. It’ll make your cucumber slices more even and easier to layer.
- Salt the cucumber slices if you’re making the sandwiches ahead of time. Salting removes excess water so the sandwiches don’t get soggy. Sprinkle salt over the slices, let them rest for 20 minutes, and dab off excess salt and water with a paper towel.
Serving Ideas
- Light lunch: Cucumber Gazpacho, Air Fryer Hard Boiled Eggs, Tropical Fruit Salad
- Afternoon tea spread: Blueberry Scones, Avocado Egg Salad, Tahini Shortbread Cookies
- More cucumber sides: Smashed Cucumber Salad, Cucumber Sushi Rolls, Cucumber Lemon Orzo Salad
Comments
Silly question- toast the inside of the bread or outside? Or both ?
Can you make the cream cheese/yogurt mixture in advance? Would like to make these for a party but don’t want to fully assemble the day before in fear of bread becoming soggy. Thanks!
You can, the yogurt will weep some so you will want to make sure to stir everything together really well the next day.
Can I use frozen dill?
I have yet to try that, but I would probably defrost it and get rid of excess moisture before using it in this recipe. Let me know how it goes if you give it a try!
So good! Made these cucumber sandwiches for lunch today and we were pleased. So refreshing and creamy! Will be making these again tomorrow! Thank you for the recipe!
Thank you! That’s great to hear. Hope you continue to enjoy!
I love Lebanese food. I always make Futtosh as it is liked by my family.
Same here! Such a classic!!