Cucumber and Cream Cheese Sandwiches
These quick and easy Cucumber and Cream Cheese Sandwiches are a fresh, crisp and light classic finger food that's perfect for brunch, afternoon tea, baby or bridal showers, and more!
Servings: 8 finger sandwiches (or 2 full-sized sandwiches)
Estimated Calories: 76
Ingredients
- ½ English cucumber, the half should be about 6 inches long
- 2 ounces block-style cream cheese, softened
- 1 tablespoon mayonnaise
- 1 tablespoon finely chopped fresh chives, or to taste
- ¼ teaspoon dried dill, or to taste (fresh dill can also be used; see Notes below)
- ¼ teaspoon seasoned salt, or to taste
- 4 slices white bread, try to choose a softer bread that isn't too thick
Instructions
- Partially peel or completely peel the cucumber half (or you can leave the skin on if you'd like). I partially peel mine, leaving alternating strips of peeled and unpeeled cucumber.
- Slice the cucumber into rounds that are about ⅛ to ¼ inch thick.
- In a small bowl, mix together the softened cream cheese, mayonnaise, chives, dill, and seasoned salt until well combined.
- Evenly spread an equal amount of the cream cheese mixture on one side of each of the 4 slices of bread. Be sure to go all the way to the edges of the bread, as the cream cheese will help prevent the bread from becoming soggy if the cucumbers start to give up some of their moisture.
- Evenly divide the cucumber slices between 2 of the bread slices, placing them on top of the cream cheese mixture; layer them as evenly as possible.
- Top the sandwiches with the remaining 2 slices of bread (cream cheese side down).
- Cut each sandwich into 4 equal square-shaped pieces.
- Serve immediately and enjoy!
Recipe Notes
- At the grocery store, English cucumbers are the longer, thinner cucumbers that are wrapped individually in plastic. They have fewer and smaller seeds and the skin is thinner and usually not waxed. They're sometimes called seedless or burpless cucumbers.
- I wrote this recipe to use dried dill (freeze-dried is my favorite) because I always have it on hand and I can't always get fresh dill. You can absolutely use fresh dill if you have it.
- When using fresh herbs, the general rule is to use 3 times the amount of fresh herbs as dried. That would be equal to ¾ teaspoon of fresh dill for this recipe. But add as little or as much as is needed for the flavor you prefer.
- You can remove the crusts from the sandwiches if you prefer.
- Instead of squares, you can cut the sandwiches into triangles or longer finger-like rectangles.
- This recipe is easily scaled up or down to make as many sandwiches as you need.
- Please refer to the post for additional tips, substitutions and variations, serving suggestions, and info on making ahead and storing leftovers.
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