Cucumber Sandwich

5 from 7 votes

These cucumber sandwiches are light, fresh, and crisp with a creamy, flavorful spread that ties it all together.

Prep Time10

Cook Time0

Total Time10

Course: brunch, Lunch, Snack

Cuisine: English

Keyword: Cucumber Sandwiches

Servings: sandwiches

Calories: 275kcal

Slice English cucumbers into thin slices. If you are using a thicker skinned cucumber, peel cucumbers first before slicing.
In a small bowl, combine softened cream cheese, mayonnaise, chopped green onion, and fresh dill. Stir until smooth and well combined.
Lay out bread slices and spread about 2 tablespoons of the cream cheese mixture on each slice, or to taste.
Layer cucumber slices on half of the slices and sprinkle with a little salt and pepper.
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).
Serve immediately or cover and refrigerate until ready to serve.

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.