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Cucumber Sandwiches are a classic finger sandwich made with thinly sliced cucumbers, fresh herbs and cream cheese sandwiched between slices of soft bread. It’s a delicious, refreshing sandwich that’s a perfect appetizer for teas, bridal showers, or a picnic.
Whether you’re planning a baby shower or an afternoon tea, cucumber sandwiches are a staple! We also them for picnics and lunches. They are a great vegetarian option, too.
For presentation, cucumber sandwiches are usually cut into small squares or triangles, earning them the nickname “finger sandwiches.” An easy appetizer to pick up and eat with your fingers!
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Why We Love Cucumber Sandwiches
- Easy to make – These little snack sized sandwiches take less than 15 minutes to make and there is no cooking involved
- Vegetarian – If you’re looking for a meatless option to add to your appetizer spread, cucumber sandwiches are a great choice.
- Fun to eat – This classic sandwich is commonly associated with royalty and elegance, so put your pinkies up and eat like a queen!
Ingredients for Cucumber Sandwiches
- White Bread – Already sliced loaf of your favorite sandwich bread. White bread is traditional, but you can use wheat bread if you like.
- Cream Cheese – Any kind of cream cheese, including low fat or whipped varieties, can be used.
- Cucumbers – Take your pick of regular cucumbers or English cucumbers. For simplicity I didn’t peel them, but you can if you prefer.
- Fresh Dill – With only a couple of ingredients, quality is important so I always recommend fresh herbs.
- Black Pepper – For extra flavor.
How To Make Them
Be sure to check the recipe card below for full ingredients & instructions.
- Cut the crust off the bread and lay the slices out side by side.
- Mix cream cheese, dill and black pepper and spread a thin layer onto each slice of bread. Make sure to spread the cream cheese mixture all the way to the edges.
- Place slices of cucumber on one slice of bread and top it with another slice of bread. Repeat with the remaining bread and cucumbers.
- Using a sharp knife, cut sandwiches into bite sized finger sandwiches.
Cucumbers have a high water content so they can make the bread soggy. Spreading the herbed cream cheese on both sides of the bread creates a barrier between the cucumber and bread, which helps to avoid sogginess. You could also opt to use English or Persian cucumbers, which have less water.
I recommend to not make these more than 1-2 hours ahead of time. Up to 245 hours in advance you can prep the cream cheese and keep it in an airtight container in the fridge, and cut the crusts off the bread and store in the bag.
This is a matter of personal preference. Some people don’t like the skin because it can be a bit waxy but it’s perfectly acceptable to leave it on.
It’s highly recommended for two reasons – the crust can be a little dry, and it just looks prettier with them removed.
- Add a squeeze of lemon juice to the cream cheese mixture to give it a burst of freshness and tang.
- Try adding some fresh minced chives or parsley to the cream cheese spread.
- You don’t have to be square! Triangles are another commonly used shape; just cut the bread diagonally instead. Or, make fun shapes with the bread using a cookies cutters or a biscuit cutter. Or cut them into triangles.
The sandwiches are best when fresh, but if you have leftover you can store them in an airtight container in the refrigerator for 24 hours.
- In a pinch, you can use a flavored cream cheese, or another soft cheese spread.
- Add a little mayonnaise if needed to make the mixture creamier.
- I highly recommend serving these fresh, or within one hour of making them.
- To remove excess moisture from the cucumbers, lay them out on a flat surface and sprinkle with salt. Let them sit for 20 then pat dry with paper towels.
- You can substitute the dried dill with 2 tablespoons fresh dill.
- One loaf of bread will make about 4 dozen bite-sized cucumber sandwiches.
More Easy Cold Appetizer Recipes
- 12 of slices soft white bread sandwich bread
- 8 ounces cream cheese room temperature
- ¾ tablespoons dried dill or ¼ cup fresh dill
- ½ teaspoon ground black pepper
- 1 cucumber thinly sliced
- In a small bowl, combine the cream cheese, dill, and black pepper. Stir the ingredients together until evenly combined.
- Cut the crusts off the slices of bread. Lay them out in a single layer side by side on a cutting board or cookie sheet.
- Spread a thin layer of the cream cheese mixture onto each slice of bread.
- Place 4-6 cucumber slices on half of the slices of bread, then top with another slice of bread.
- Cut each sandwich into four bite size finger sandwiches, serve, and enjoy!
- One loaf of bread will make about 4 dozen mini sandwiches.
- The sandwiches are best when fresh, but if you have leftover you can store them in an airtight container in the refrigerator for 24 hours.
- I recommend not making these too far ahead of time. However, if you must, store them in an airtight container in the fridge for no more than 24 hours.