Cucumber Sandwiches

Ingredients

• 12 slicesbread, white or wholemeal
• 227 g (8 oz)cream cheese, softened to room temperature
• 60 ml (¼ cup)mayonnaise
• 1 tablespoonfresh dill, finely chopped
• 2 teaspoonsfresh chives, finely chopped
• 1 teaspoonfreshly squeezed lemon juice
• ¼ teaspoon, or to tastesalt
• ¼ teaspoon, or to tastepepper
• 1English cucumber, thinly sliced; use a mandoline if needed

Instructions

1. 1

   Prepare the bread

   Remove the crusts from the bread slices and set them aside.

2. 2

   Mix the spread

   Put the cream cheese, mayonnaise, dill, chives, lemon juice, salt and pepper in a bowl. Mix thoroughly with a hand mixer or spatula.

3. 3

   Assemble sandwiches

   Spread the cream cheese mixture over the bread. Arrange cucumber slices on half of the slices, then add a little more salt and pepper and some extra fresh dill. Top with the remaining bread and cut each sandwich into quarters or triangles.

4. 4

   Serve straight away

   Serve the sandwiches immediately.

What are cucumber sandwiches?

Cucumber sandwiches are a classic British tea-time and light-lunch staple: thin cucumber tucked into soft bread, often with a creamy or buttery layer. Their appeal is the contrast between cool, crisp filling and tender bread.

This version uses cream cheese mixed with mayonnaise, dill, chives and lemon. The herbs and citrus give the rich spread a fresh, savoury edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 79 calories, 2g protein, 6g carbs, 5g fat.

The bread provides most of the carbohydrate, while cream cheese and mayonnaise contribute much of the fat; the cream cheese also supplies some protein. Pair a portion with salad or another vegetable-based side for a more complete plate.

Choosing the ingredients

Bread: Soft white bread gives a traditional, delicate sandwich, while wholemeal brings a nuttier flavour. Whichever you choose, use slices that are easy to spread without tearing.

Cucumber: An English cucumber has a mild flavour and fewer prominent seeds. Slice it thinly so it sits neatly in the sandwich and is easy to bite through.

Herbs and lemon: Fresh dill and chives add gentle, aromatic flavour, while a little lemon juice brightens the cream cheese. Chop the herbs finely so they distribute evenly through the spread.

Getting the spread right

Softened cream cheese is easier to mix smoothly with the mayonnaise and seasonings. If it is still firm, mixing can leave lumps and make spreading harder.

Taste the mixture before assembling and adjust the salt and pepper to suit. Keep the spread soft enough to cover the bread without pressing down on it.

Slicing and assembling

Thin slices: Aim for cucumber slices that are flexible but still crisp. A mandoline can help make them even; take care while using it.

Even layers: Spread the mixture across the bread before arranging the cucumber on half of the slices. This helps the filling hold together when the sandwiches are cut.

Neat portions: Cut each completed sandwich into quarters or triangles. A sharp knife helps avoid squashing the bread and shifting the cucumber.

Keeping the texture fresh

These sandwiches are best served as soon as they are assembled, while the cucumber is crisp and the bread is soft. The recipe’s final instruction is to serve immediately.

If you need to prepare ahead, keep the spread and sliced cucumber separate from the bread until close to serving. This helps prevent moisture from softening the slices.

How to serve them

The recipe makes 24 small pieces when each of the six assembled sandwiches is cut into quarters. Arrange the pieces on a platter for a tea-time spread or serve them as a light lunch.

For a more substantial plate, pair them with a simple salad or a bowl of soup. Their mild, creamy filling works well alongside fresh, crisp accompaniments.

Recipe notes & tips

• Let the cream cheese soften to room temperature so it mixes and spreads smoothly.
• Slice the cucumber evenly and thinly for sandwiches that are easier to eat.
• Use a spatula if you want to avoid washing up a hand mixer.
• Season the cream cheese mixture before spreading it on the bread.
• Cut with a sharp knife to keep the bread from compressing.

Variations

• Wholemeal bread: Use wholemeal slices for a nuttier flavour.
• Extra dill: Add more finely chopped dill for a stronger herbal note.
• More lemon: Add a little extra lemon juice for a brighter spread.
• Peppery finish: Add extra pepper to the cream cheese mixture to taste.
• Herb swap: Replace some of the dill with another finely chopped soft herb.

Common mistakes to avoid

• Cold cream cheese: Let it soften first so the spread mixes without lumps.
• Thick cucumber slices: Slice them thinly so the filling sits neatly between the bread.
• Tearing the bread: Spread gently and use soft cream cheese rather than pressing hard.
• Overfilling: Keep the cucumber in an even layer so the sandwiches close cleanly.
• Making them too early: Assemble close to serving to help keep the bread from becoming damp.

How to store

These sandwiches are best eaten immediately. If necessary, refrigerate them in an airtight container and eat within a day; the cucumber may release moisture and soften the bread. Keep the spread and cucumber separate from the bread if preparing ahead.

Frequently asked questions