Cucumber Sandwiches

5 from 63 reviews

These easy cucumber sandwiches are made with thinly sliced cucumbers and a homemade cream cheese spread with fresh dill. Simple but so good!

Jump to Recipe ▼Pin
Prep Time 10 minutes
Servings 4 servings
Comments
9

This post may contain affiliate links. Please read our disclosure policy.

Save this recipe!
Type your email & I’ll send it to you!

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

Step 1: Place the cream cheese, Greek yogurt, lemon juice, dill, and black pepper in a small bowl.
Step 2: Stir to combine.
Step 3: Lightly toast the bread and spread the cream cheese mixture over each slice.
Step 4: Add the cucumber to half of the slices and close the sandwiches. Cut off the crust if desired, cut the cucumber tea sandwiches into smaller squares, and serve.
Cucumber Sandwiches.

Cucumber Sandwich Recipe

Author: Yumna Jawad
5 from 63 reviews
These easy cucumber sandwiches are made with thinly sliced cucumbers and a homemade cream cheese spread with fresh dill. Simple but so good!
Prep Time10 minutes
Total Time10 minutes
Servings4 servings
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!

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.

Notes

Storage: Store the sandwiches in an airtight container in the fridge for up to 24 hours.

Nutrition

Calories: 136kcal, Carbohydrates: 15g, Protein: 7g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 16mg, Sodium: 249mg, Potassium: 201mg, Fiber: 2g, Sugar: 4g, Vitamin A: 183IU, Vitamin C: 3mg, Calcium: 85mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?

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

  1. 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.
  2. Use a mandolin slicer. It’ll make your cucumber slices more even and easier to layer.
  3. 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

Cucumber sandwiches stacked on top of each other on plate

More Sandwich Recipes

5 from 63 votes (60 ratings without comment)

Rate and comment

Recipe Rating




Comments

  1. Ayesha says:

    Silly question- toast the inside of the bread or outside? Or both ?

  2. Kelsey says:

    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!

    1. Yumna J. says:

      You can, the yogurt will weep some so you will want to make sure to stir everything together really well the next day.

  3. Aleena says:

    Can I use frozen dill?

    1. Yumna Jawad says:

      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!

  4. Karen says:

    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!

    1. Yumna Jawad says:

      Thank you! That’s great to hear. Hope you continue to enjoy!

  5. Fouziyah says:

    I love Lebanese food. I always make Futtosh as it is liked by my family.

    1. Yumna J. says:

      Same here! Such a classic!!