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Classic Cucumber Sandwiches

Elegant, refreshing, and incredibly easy crustless cucumber sandwiches featuring crisp cucumbers and a savory dill cream cheese spread.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, British
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Spread
  • 8 oz cream cheese softened to room temperature
  • 0.25 cup mayonnaise
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp lemon juice freshly squeezed
  • 0.5 tsp garlic powder
  • 0.25 tsp salt plus more for sweating cucumbers
Sandwich Components
  • 1 large English cucumber thinly sliced
  • 1 loaf white bread soft sandwich bread

Equipment

  • Mixing bowl
  • Hand mixer or whisk
  • Serrated Bread Knife
  • Cutting Board

Method
 

  1. Wash and thinly slice the English cucumber. Optional: lightly salt the slices and let sit for 15 minutes to drain moisture, then pat completely dry.
  2. In a mixing bowl, beat together the softened cream cheese, mayonnaise, fresh dill, lemon juice, garlic powder, and salt until completely smooth and fluffy.
  3. Lay out the slices of white bread. Spread a generous, even layer of the cream cheese mixture on one side of every slice of bread, spreading completely to the edges.
  4. Layer the dried cucumber slices onto half of the bread slices, overlapping slightly.
  5. Top with the remaining slices of bread, cream cheese side down. Press down very gently.
  6. Using a sharp serrated knife, carefully trim the crusts off all sides of the sandwiches.
  7. Cut each sandwich into 4 quarters (squares or triangles). Serve immediately or store in the fridge under a damp paper towel.

Notes

Make sure to soften the cream cheese fully so it spreads without tearing the delicate white bread.