Cucumber Sandwiches with seasoned cream cheese and crisp cucumbers on soft, white bread are perfect for luncheons, tea times, brunches, parties, or showers. Only 5 ingredients!
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!).
How I Serve Cucumber Sandwiches
They’re one of my absolute faves for baby or bridal showers (alongside these Mini Fruit Tarts), especially when there are vegetarians to cater to! They’re also a hit at brunch.
Even though I’m obsessed with this recipe, I’m always amazed at how many people go crazy for these simple sandwiches and ask for the recipe — they usually disappear faster than some of the desserts!
Ingredients
- Cream Cheese: I recommend using full-fat (reduced-fat cream cheese doesn’t taste as rich and isn’t as thick). For quicker softening, cut the cream cheese into small cubes and let it sit in a warm place for 15-20 minutes.
- Mayonnaise: Use good mayo. I highly recommend real, full-fat mayo for the best possible spread on these sandwiches. Hellmann’s/Best Foods® is hands-down my favorite brand.
- Ranch Seasoning Mix: The secret for the small-but-flavorful ingredient list? A seasoning mix! I love Hidden Valley® ranch seasoning mix best.
- White Bread: My absolute favorite bread to use in this recipe is Sara Lee’s® brioche bread (not sponsored). The crusts are so subtle with that bread, I sometimes don’t cut it off.
- Cucumbers: Persian (often labeled as salad cucumbers) or English cucumbers work the best in cucumber sandwiches — they are, after all, the star of the show here!
- Optional Ingredients (Cracked Pepper, Fresh Herbs): Add herbs like dill, parsley, or chives to go with the creamy spread, and use as much cracked pepper as you like.
How To Make Cucumber Sandwiches
Cucumber sandwiches are so simple to make!
- Start with the spread. Make sure the cream cheese is softened so it will mix into a smooth spread (not with chunks and lumps!) Then add mayo and ranch seasoning mix with cream cheese and beat it to a smooth spread.
- Prep cucumbers. Wash cucumbers and thoroughly dry them to prevent soggy sandwiches. Thinly slice. No need to peel if you’re using Persian, English, or salad cucumbers.
- Assemble. Schmear a thick layer of spread on each slice of bread. Top half the bread slices with thinly sliced cucumbers. Sandwich together and slice in half. Gently compress sandwiches.
- Optional: Cut off the crusts!
Cucumber Sandwich Tips
- Don’t skimp on the spread. The spread is so important for flavor and sandwich texture (it keeps the cucumbers from making the bread soggy).
- Add some fresh herbs. While not at all necessary, fresh dill, chives, or flat-leaf Italian parsley are all nice additions.
- If you love cucumbers and lemon, add a few squeezes of lemon juice or lemon zest to the spread to bring out a citrusy flavor. Love lemon and cucumbers? You’ve got to try this Creamy Cucumber Salad!
Make Ahead Of Time
Because cucumbers have such a high water content, these sandwiches are best made close to serving time. That said, here are a few make-ahead tips:
- The spread can be made ahead of time (and even becomes more flavorful as it sits in the fridge). I like to make the spread 1 to 2 days in advance.
- You can slice cucumbers ahead of time and refrigerate them for up to a day. After slicing, sprinkle them with salt, place in a single layer on a baking sheet, and cover tightly with plastic wrap.
- About 30 minutes before you’re ready to assemble, pull the spread out of the fridge to soften slightly and then assemble the sandwiches.
- Once assembled, cover the sandwiches with wax paper and then a damp paper towel. Store in an airtight container in the fridge until ready to serve.
Serving at a party
Since these sandwiches dry out quickly, you’ll want to serve them in batches — refill serving platters as the supply starts to get low.
For parties, cut the sandwiches into triangles and serve them on a cake stand with a glass cover to keep them fresh. But any platter will work.
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.
More Brunch Recipes To Love
Serve some of these recipes alongside these cucumber sandwiches at a party!
- Dutch Baby with a buttermilk syrup
- How to Make Crepes recipe from a French bakery!
- French Toast Sticks coated in crunchy cinnamon cereal
- Mini Fruit Tart with sugar cookie cups
- Mini Cheesecakes with a strawberry sauce
Cucumber Sandwich
Ingredients
- 1 pkg. (8 oz) cream cheese, softened to room temp
- 1/2 cup mayo (Best Foods/Hellmans)
- 1 pkt. (1 oz) Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
- 1 pkg. (1 lb., 4 oz) white bread (Note 1)
- 2 cups English or salad cucumbers (Note 2)
- Optional: cracked pepper, fresh herbs (dill, parsley, or chives -- whichever you like best!)
Instructions
- SOFTEN CREAM CHEESE: Let sit at room temp for 1 hour or microwave in 15-second intervals until soft.
- SPREAD: Beat softened cream cheese, mayo, and seasoning mix with electric hand mixers until smooth. Cover and chill for 20 minutes to firm up and blend the flavors.
- CUCUMBERS: Use a mandoline (or sharp knife) to slice cucumbers 1/4-inch thick.
- ASSEMBLY: 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.
- LEFTOVERS: You'll likely have some leftover spread. Store it in the fridge for up to a week and use as a dip for raw veggies -- yum!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Chelsea. I am making these for a bridal shower. I will be driving about 1hr away to it -after I assemble sandwiches. Will they be okay after 2-3 hours ?
If possible i’d really recommend bringing the components separate and assembling right when you get there! If you have the filling pre-made and cucumbers pre-sliced you can assemble them super quick!
How long will prepared sandwiches keep in the fridge? I’m assuming not too long they would
probably get soggy?
Yeah, I’d avoid storing them once they have been assembled, however the cream cheese filling will last 3-4 days in the fridge if you want to make that up ahead of time!
made this with ranch dressing in place of mayo and the ranch seasoning. Still delicious!!! Was inspired to find a recipe after watching the Martha Stewart documentary. I premade them for a flight tomorrow so hopefully they dont become too soggy
I’m thrilled to hear this! Thanks Alex!
I love cucumber sandwiches, this recipe maes them especially good mmm-mmmm 🙂
Thanks Dorothy!