Cucumber Sandwich Recipe with seasoned cream cheese and crisp cucumbers on soft white bread. Perfect for brunches, parties, or showers. Just 5 ingredients!
Author’s Notes
The SIMPLEST Bite Stole The Show!
I still remember the first time I made these little sandwiches for a baby shower. I’d spent hours preparing food, including mini fruit tarts, big salads like my Strawberry Poppyseed Salad and Mandarin Orange Salad, and even an entire popcorn bar.
And do you know what got the most praise? These little cucumber sandwiches! 😂
Yes, really. I got more questions about these sandwiches than anything else. Everyone wanted to know how to make them, and I was almost embarrassed to admit just how easy they were.
But honestly, that says it all. These little sandwiches are simple, fresh, and seriously the BEST!
What Is A Cucumber Sandwich?
Cucumber sandwiches started as thin cucumber slices between buttered white bread in Europe to curb hunger before late dinners. They’ve come a long way since then!
Nowadays, you can find cucumber sandwiches made with fresh herbs, cream cheese, salmon, or on different types of bread (crusts on or off!).
Ingredients
| Ingredient | Tip |
|---|---|
| Cream Cheese | Use full-fat. To soften fast, cube it and let it sit in a warm spot for 15 to 20 minutes. |
| Mayonnaise | Use full-fat for the best flavor. I like Hellmann’s or Best Foods. |
| Ranch Seasoning Mix | Hidden Valley is my go-to. |
| White Bread | I love Sara Lee brioche. The crust is soft, so I usually leave it on. |
| Cucumbers | Use Persian or English cucumbers. They are crisp and mild. |
| Optional Add-ins | Fresh dill, parsley, or chives add great flavor. Finish with cracked pepper. |
How To Make Cucumber Sandwiches
- Make spread: Soften cream cheese, then beat with mayo and ranch seasoning.
- Cucumbers: Wash, dry well, and slice. No need to peel if using Persian or English.
- Assemble: Spread the mixture on all bread slices. Add cucumbers to half, top with the other slices, gently press, and cut in half.
- Optional: Trim the crusts if you’d like.
Cucumber Sandwich Recipe Tips
- Don’t skimp on spread: It adds flavor and helps keep the bread from getting soggy.
- Add fresh herbs: Dill, chives, or flat-leaf parsley are all great options.
- Make it lemony: Add lemon juice or zest to the spread. Love this combo? Try my Creamy Cucumber Salad!
chelsea’s recipe tip
Serving These at a Party
I’ve served these at dozens of showers and get-togethers at this point (alongside these mini fruit tarts), and here are a few things I’ve learned!
- Since these sandwiches dry out quickly, serve them in batches and refill the platter as they start to run low.
- For parties, cut the sandwiches into triangles and arrange them on a cake stand with a glass cover to help keep them fresh. Any large platter works too.
- Lastly, make more than you think! People love them!
Storage
Make Ahead Of Time
- Make the spread: Prepare it 1–2 days ahead and refrigerate.
- Prep the cucumbers: Slice up to 1 day ahead, then store covered in the fridge.
- Before assembling: Let the spread sit at room temperature for 30 minutes.
- Store this cucumber sandwich recipe: Once made, cover with wax paper and a damp paper towel, then refrigerate in an airtight container.
More Brunch Recipes To Love:
Breakfast
Dutch Baby Recipe (German Pancakes)
Breakfast
Banana Crepes
Desserts
Mini Fruit Tarts Recipe
Breakfast
Ham and Cheese Quiche
Cucumber Sandwich
Video
Equipment
Ingredients
- 1 (8-ounce) package cream cheese softened to room temp
- 1/2 cup mayo Best Foods/Hellman’s
- 1 (1-ounce) packet ranch seasoning mix
- 1 (1 pound, 4 ounce) package white bread see note 1
- 2 cups English cucumber or salad cucumbers, see note 2
- pepper optional
- Fresh herbs optional; dill, parsley, or chives—whichever you like best!
Instructions
- Let cream cheese sit at room temp for 1 hour or microwave in 15-second intervals until soft.
- Beat softened cream cheese, mayo, and seasoning mix with a hand mixer until smooth. Cover and chill for 20 minutes to firm up and blend the flavors.
- Use a mandoline (or sharp knife) to slice cucumbers 1/4-inch thick.
- Spread cream cheese mixture on both bread slices. Layer cucumbers on half the slices. Add cracked pepper and any fresh herbs on top if desired. Top with another bread slice to form sandwiches. Optionally, remove crusts and cut in half, triangles, or quarters. Arrange on a platter to serve.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Keep Cucumber Sandwiches From Getting Soggy
- Timing is key: Don’t assemble the sandwiches more than 1 to 3 hours before serving. Making them too far in advance, can lead to mushiness.
- Salt the cucumbers: After slicing, lay them on paper towels, salt them, and let them sit for 20 minutes to draw out moisture. Pat them dry before using.
- Spread cream cheese evenly: Apply a generous layer of cream cheese on the bread. This acts as a barrier, keeping the cucumber moisture away from the bread.
I have been looking for a cucumber sandwich recipe. Thank you
Yay! Thank you!
We served these at my daughter‘s baby shower and they were a huge hit! People are still reaching out, asking for the recipe.
I’m so thrilled to hear this! Thanks Tina!