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–+ servings
Cucumber sandwich wedges on a white serving platter
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5 from 6 votes

Cucumber Sandwiches

These cucumber sandwiches are light, fresh, and crisp with a creamy, flavorful spread that ties it all together.
Prep Time10 minutes
Cook Time0 minutes
0 minutes
Total Time10 minutes
Course: brunch, Lunch, Snack
Cuisine: English
Keyword: Cucumber Sandwiches
Servings: 6 sandwiches
Calories: 275kcal
Author: Erica Walker

Ingredients

  • 3 cucumbers
  • 8 ounces cream cheese softened
  • 1/2 cup Best Foods Mayonnaise
  • 2 tablespoons green onion (or chives) finely chopped
  • 2 teaspoons chopped fresh dill (or to taste)
  • 12 slices buttermilk bread
  • salt and pepper (to taste)

Instructions

  • Peel cucumbers (if desired) and slice into thin slices.
    In a small bowl, combine softened cream cheese, mayonnaise, chopped green onion, and fresh dill. Stir until smooth and well combined.
    Cream cheese, mayo, green onion, and dill in a small bowl to make a cream cheese spread
  • Lay out bread slices and spread about 2 tablespoons of the cream cheese mixture on each slice, or to taste.
    Two slices of bread with a cream cheese spread to make cucumber sandwiches
  • Layer cucumber slices on half of the slices and sprinkle with a little salt and pepper.
    A slice of bread with a cream cheese spread and another slice of bread with sliced cucumbers
  • Place the remaining slices of bread over the top of the cucumber slices. Press the sandwich together gently and use a sharp, serrated knife to cut off the crusts.
    Cut each sandwich diagonally into 4 triangles or 3-4 rectangular "fingers" (whichever you prefer).
    Cucumber sandwiches cut into triangles and stacked on a serving platter
  • Serve immediately or cover and refrigerate until ready to serve.
    A cucumber tea sandwich wedge being help above a tray of cucumber sandwiches.

Video

Notes

Recipe Tips:

  • There are a couple things you can do to keep your sandwich from getting soggy. First, in a large bowl, lightly toss the sliced cucumbers in a little salt to draw out any excess moisture. Allow to rest for about 5 minutes.
  • Drain off the excess liquid and then use a damp paper towel to pat the cucumbers dry. They will still be crisp, just less watery.
  • Next, spread the cream cheese mixture thick enough so you don’t see the bread through the spread (see image below). This will create a barrier preventing the moisture from the cucumbers from seeping into the bread, making it soggy.

Nutrition

Calories: 275kcal | Carbohydrates: 5g | Protein: 3g | Fat: 27g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 243mg | Potassium: 265mg | Fiber: 1g | Sugar: 4g | Vitamin A: 648IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg