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Cucumber Sandwiches

Cucumber Sandwiches are a classic finger sandwich appetizer made with thinly sliced cucumbers, fresh herbs and cream cheese on soft bread.
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, lunch
Cuisine American
Servings 24 tea sandwiches
Calories 66kcal


  • 12 of slices soft white bread sandwich bread
  • 8 ounces cream cheese room temperature
  • ¾ tablespoons dried dill or 1/4 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. 


Calories: 66kcalCarbohydrates: 7gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 92mgPotassium: 39mgFiber: 1gSugar: 1gVitamin A: 137IUVitamin C: 1mgCalcium: 44mgIron: 1mg
Keyword cucumber sandwiches