The weather is finally warming up, the sun is shining brightly and I am SO READY for all the fresh produce of spring and summer. These refreshing little cucumber sandwiches with a dilly cream cheese spread are the perfect light lunch for warmer weather or a snack to serve with tea or brunch, Mother’s Day, bridal showers, and more. But they’re so deliciously fresh that you’ll probably end up making them all summer long!
P.S. Bookmark this one if you grow cucumbers and are always looking for a way to use up that bumper crop! Our Creamy Cucumber Salad is great, too!
What are Cucumber Sandwiches
How to Serve Cucumber Sandwiches
These dainty little sandwiches are often cut into small bite-sized pieces and served with tea (hence the common name “cucumber tea sandwiches”), but they make the perfect appetizer for any spring or summertime gathering, like Easter, graduation parties, bridal or baby showers, or Mother’s Day brunch. Pair cucumber sandwiches with other fresh summer dishes like Summer Vegetable Pasta Salad, Lemon Cream Pie, Panzanella, or Macaroni Salad.
What Kind of Cucumbers are Best?
English cucumbers are by far the best choice for cucumber sandwiches because they have smaller, softer seeds and a thinner, softer skin. You can leave the skin on, peel, or partially peel for more color variation in the cucumber sandwiches. If using regular cucumbers, I would definitely peel them to prevent the tough skin from contrasting with the delicate nature of the sandwich.
What Else Can I Add?
If a recipe isn’t flexible, it isn’t for me! And cucumber sandwiches are definitely flexible. Here are some other fun ingredients you can add to cucumber sandwiches to make them your own:
Recipe by Cook Good Recipes
Cucumber sandwiches with a dilly cream cheese spread are a light and refreshing lunch or snack to serve with tea or brunch.
Servings: 12 two bite-sized pieces each (6 sandwiches total)
Prep time: 30 mins
Freeze Time 1 hr
Total time: 1 hr 30 mins
Ingredients
Instructions
- Lay the slices of bread out on a parchment-lined baking sheet and freeze for at least one hour. This will make slicing the sandwiches with clean edges a lot easier.
- Prepare the dilly cream cheese dip. Add the cream cheese, dried dill, garlic powder, salt, pepper, lemon juice, and sliced green onion to a bowl. Whip the ingredients together until everything is evenly mixed and the cream cheese is soft and spreadable.
- When you’re ready to make the sandwiches, peel the cucumber if desired, then slice it very thinly.
- Take two slices of bread out of the freezer at a time and spread about 1.5 Tbsp cream cheese over the surface of each piece of bread, from edge to edge. Layer the cucumber slices over one piece of bread, then top with the other slice (cream cheese side facing the cucumbers).
- Carefully slice the crusts off the bread, then cut the sandwich into two or four pieces (four small pieces is great for finger foods or party appetizers). Repeat until all the sandwiches are assembled. If you have any leftover cucumber slices, place them on top as garnish. Serve within 1-2 hours of assembly.
Nutrition
Serving: 2sandwich quarters Calories: 139kcal Carbohydrates: 15g Protein: 4g Fat: 7g Sodium: 228mg Fiber: 1g
How to Make Cucumber sandwiches – Step by Step Photos
To help the sandwiches slice easily with perfect edges, freeze the bread first. Lay the slices of bread out on a baking sheet lined with parchment. You’ll need 12 slices for this recipe, so you can do two layers of six. Freeze the bread for at least one hour.
When you’re ready to make the sandwiches, start with the cream cheese spread. Add one 8oz. block of room temperature cream cheese to a bowl along with ½ tsp dried dill, ¼ tsp garlic powder, ¼ tsp salt, ¼ tsp freshly cracked pepper, one sliced green onion, and 2 Tbsp lemon juice.
Whip the ingredients together until everything is well incorporated and the cream cheese is soft and spreadable.
Peeling the cucumber is optional (recommended if not using an English cucumber). Thinly slice one cucumber.
Take two slices of bread out of the freezer at a time. Spread about 1.5 Tbsp of the dilly cream cheese spread over the surface of each slice, all the way from edge to edge.
Layer the cucumbers onto one of the slices of bread. Place the second slice of bread over top, with the cream cheese facing the cucumbers.
The bread should still be mostly frozen at this point, which makes it easier to slice. Carefully slice off the crusts, then cut the sandwich into two or four pieces (four is best if you’re planning to serve it as a finger food or appetizer).
If you have any leftover cucumber slices, place them on top for garnish, along with a sprinkle of dried dill. Serve and enjoy!
Recipe by Cook Good Recipes
