Cucumber Sandwiches

5 from 63 votes

These easy to make cucumber sandwiches are made with Greek yogurt and no mayo for a wonderfully fresh and tasty snack or lunch.

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One of my favorite simple lunches are cucumber sandwiches! So quick and easy to make with accessible ingredients, they are wonderfully refreshing and elegant enough to serve to company. Made with seasoned Greek yogurt, they are truly delightful!

Cucumber sandwiches stacked on top of each other on plate
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How to make cucumber sandwiches

In a small bowl, whisk together the cream cheese, Greek yogurt, lemon juice, dill and black pepper.

Collage of two images showing the ingredients to make the cream cheese mixture before and after mixing
  • Lightly toast the bread.
  • Spread the yogurt mixture over each slice.
  • Lay the cucumber slices over the cream cheese.
  • Close the sandwich, remove the crusts and cut into 4 squares.
Collage of three images showing 4 slices of bread alone, then with the cream cheese mixture, then topped with cucumbers

Tips for making cucumber sandwiches

  1. Peel the cucumber before slicing it. The peel can be quite tough and rubbery, so it’s best to remove this for a softer bite that blends right into the cream cheese.
  2. Salt the cumbers if you are making these sandwiches ahead of time. Salting removes excess water. Sprinkle salt over the slices, let them rest for 20 minutes and then use kitchen paper to dab off excess salt and water.
  3. Don’t use thick bread slices for this recipe. I used whole wheat sandwich bread, but soft white sliced also works well.

Frequently asked questions

Why do you remove the crusts on cucumber sandwiches?

There’s no real reason why crusts are traditionally cut from cucumber and other tea sandwiches. The crusts do tend to hold a stronger flavor that can overpower the delicate cucumber, but you definitely won’t spoil the sandwich if you leave them on.

How do you keep cucumber sandwiches from getting soggy?

Because the bread slices are layered with the yogurt mixture, this provides a barrier between the bread and the watery cucumber so the bread stays nice and firm. As mentioned, you can salt your cucumber slices to remove excess water if you are making them ahead of time.

Can you make them ahead of time?

You can make these sandwiches up to 24 hours before you you plan to serve them. Once you have made the sandwiches, keep them in an airtight box and cover them with parchment paper to keep them fresh.

Top view of cucumber sandwiches

More sandwiches to try:

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Cucumber Sandwich

These easy to make cucumber sandwiches are made with Greek yogurt and no mayo for a wonderfully fresh and tasty snack or lunch.
5 from 63 votes
Servings 4 servings
Course Sandwich
Calories 136
Prep Time 10 minutes
Total Time 10 minutes
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  • 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 thinly sliced


  • In a small bowl, whisk together the cream cheese, Greek yogurt, lemon juice, dill and black pepper.
  • Lightly toast the bread. Spread the mixture on all of the bread slices. Lay the cucumber slices over the cream cheese mixture, and top with the remaining bread slices.
  • Remove the crust, if desired, and cut each sandwich into four smaller squares. Serve immediately or refrigerate for up to 24 hours


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


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.

Cuisine British
Course: Sandwich
5 from 63 votes (60 ratings without comment)

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  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!!