Cucumber Sandwiches

Ingredients

• 2 largecucumbers
• 4 oz (113 g)cream cheese
• 1 tablespoonfresh dill, chopped
• 1 tablespoonlemon juice
• 8 sliceswholemeal or white bread
• to tastesalt and pepper
• to tasteradishes, thinly sliced (optional)

Instructions

1. 1

   Mix the spread

   In a bowl, stir the cream cheese, chopped dill, lemon juice, salt and pepper until smooth.

2. 2

   Slice the cucumbers

   Cut the cucumbers into thin, even slices, about 3 mm thick.

3. 3

   Spread the bread

   Coat one side of each bread slice with a generous layer of the cream cheese mixture.

4. 4

   Layer the filling

   Arrange cucumber slices on half of the bread. If using radishes, layer them on top.

5. 5

   Close the sandwiches

   Place the remaining bread slices over the filling, spread-side down, and press gently.

6. 6

   Cut and serve

   Cut each sandwich into quarters or triangles. Arrange on a platter and garnish with sprigs of fresh dill.

What are cucumber sandwiches?

Cucumber sandwiches are a simple cold sandwich, commonly associated with British afternoon tea and also enjoyed in American picnic and brunch spreads. Their appeal comes from the contrast between cool, crisp cucumber and a soft, creamy filling.

This version uses dill and lemon in the cream cheese for a fresh, savoury flavour. Thin, even cucumber slices help each bite sit neatly between the bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 5g protein, 20g carbs, 7g fat.

The bread provides most of the carbohydrates, while cream cheese contributes much of the fat and some of the protein; the cucumbers add freshness and crunch. Serve the sandwiches with a salad or fruit to make the plate more varied.

Choosing the bread and cucumbers

Cucumbers: Choose firm ones for the best crunch, then slice them evenly so the filling is easy to bite through.

Bread: Wholemeal bread brings a nuttier flavour, while white bread makes a softer sandwich. Either works; use fresh slices that fold and cut without crumbling.

Getting the spread right

Cream cheese: Let it soften slightly if it is too firm to mix and spread. Stir it with the dill, lemon juice, salt and pepper until there are no large lumps.

Seasoning: Add salt and pepper to taste, keeping in mind that the cucumber is mild and benefits from a well-seasoned spread.

How to keep the cucumber crisp

Even slices: Aim for about 3 mm thickness, as directed in the method. Very thick slices can make the sandwiches awkward to eat, while very thin ones lose some crunch.

Assembly: Spread the cream cheese across the bread before layering the cucumber. This gives the filling a creamy base and helps hold the slices in place.

Easy additions

Radishes: Add thinly sliced radishes over the cucumber for extra crunch and colour. Keep the slices thin so they do not overpower the other fillings.

Dill: Fresh dill is mixed into the spread and can also be used as a platter garnish, as in the method.

Serving ideas

Cut the sandwiches into quarters or triangles for easy sharing at a picnic, brunch or tea party. Serve them soon after assembling for the freshest texture.

For a fuller plate, pair them with a simple salad, fresh fruit or a bowl of soup.

Recipe notes & tips

• Soften the cream cheese briefly if it is difficult to stir or spread.
• Use a sharp knife to cut the sandwiches cleanly without squashing the filling.
• Spread the mixture right to the edges to help keep the cucumber in place.
• Slice the cucumber just before assembly for the crispest texture.
• Cut into triangles or quarters to make the sandwiches easier to serve.

Variations

• Add radish: Layer thin slices over the cucumber for extra crunch and colour.
• Choose wholemeal: Use wholemeal bread for a nuttier taste and a firmer bite.
• Use white bread: Pick white bread for a softer, more delicate sandwich.
• Boost the lemon: Add a little more lemon juice to the spread for a brighter flavour.
• Make smaller bites: Cut the assembled sandwiches into smaller squares for a party platter.

Common mistakes to avoid

• Uneven cucumber slices: Cut them to a similar thickness so the filling sits evenly.
• Cold, firm cream cheese: Let it soften slightly before mixing so it spreads smoothly.
• Too much filling: Use a generous but even layer to avoid squeezing the cucumber out.
• Pressing too hard: Close the sandwiches gently to keep the bread intact.
• Making them too far ahead: Assemble near serving time to preserve the cucumber's crunch.

How to store

These sandwiches are best eaten soon after assembly. If needed, cover and refrigerate them for up to a day, though the cucumber may release moisture and soften the bread; serve chilled and do not reheat.

Frequently asked questions