Home > Lunch > Sandwiches > Cucumber Sandwich Recipe Cucumber Sandwich Recipe July 7, 2021 | 4 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Flavorful Cucumber Sandwiches feature white bread spread with seasoned cream cheese and crisp cucumbers. Perfect for luncheons, tea times, brunches, parties, or showers, these elegant finger sandwiches are refreshing and delicious. What Is A Cucumber Sandwich Cucumber Sandwiches began as thin cucumber slices between two slices of lightly buttered white bread. Originating in Europe to curb hunger before late dinners, these sandwiches have changed over the years. As they’ve evolved, cucumber sandwiches are now made many different ways — some with fresh herbs, cream cheese, salmon, or even using different types of bread (crusts on or off!). They’re one of my absolute favorite things, along with these Mini Fruit Tart, to serve at baby or bridal showers (especially when hosting for vegetarians!) and I love having them on a brunch table spread. Even though I’m obsessed with this recipe, I’m always a little surprised just how many people go nuts over these innocent-looking sandwiches and want the recipe for them — in fact, they’ll usually be gone quicker than some of the desserts that are being served! 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! We love Hidden Valley® ranch seasoning mix best. White Bread: My absolute favorite bread to use in this recipe is Sara Lee’s® Artesano brioche bread (not sponsored). The crusts are so subtle with that bread, I don’t bother cutting them off, but you certainly can. Cucumbers: Persian (sometimes 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 complement the creamy spread, and adjust cracked pepper to your personal preferences. 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 unpleasant chunks and lumps!) Then, we add some mayo and the ranch seasoning mix into the soft cream cheese and beat it to a deliciously, smooth spread. Prep cucumbers. Wash the cucumbers and then thoroughly dry them to keep them from being wet (which will cause 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 and give this Creamy Cucumber Salad for more of this flavor combo. 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 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cucumber Sandwich 5 from 2 votes - Review this recipe Flavorful Cucumber Sandwiches feature white bread spread with seasoned cream cheese and crisp cucumbers. Perfect for luncheons, tea times, brunches, parties, or showers, these elegant finger sandwiches are refreshing and delicious. SAVE TO RECIPE BOX Print Recipe Cucumber Sandwich 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Flavorful Cucumber Sandwiches feature white bread spread with seasoned cream cheese and crisp cucumbers. Perfect for luncheons, tea times, brunches, parties, or showers, these elegant finger sandwiches are refreshing and delicious. Course Brunch, lunch, Side Dish, Snack Cuisine American, British, Vegetarian Keyword Cucumber Sandwich, cucumber sandwiches Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 20 sandwiches Chelsea Lords Calories 122kcal Author Chelsea Lords Cost $8.12 Ingredients▢ 1 package (8 oz) cream cheese, softened to room temperature▢ 1/2 cup good quality mayo (we love Best Foods/Hellmans)▢ 1 packet (1 oz) Hidden Valley Original Ranch Salad Dressing & Seasoning Mix (don't prepare)▢ 1 package (1 lb., 4 oz) good quality white bread Note 1▢ 2 cups English or Persian (Salad) cucumbers, thinly sliced▢ Optional: cracked pepper, fresh herbs (dill, parsley, or chives -- whichever you like best!)US - Metric USMetric InstructionsSOFTEN CREAM CHEESE: Set out cream cheese to get to room temperature about 1 hour before making the sandwiches. To soften cream cheese quickly, cut it into small cubes and let it sit in a warm place for 15-20 minutes, or microwave it for 15 seconds, flip, and microwave for another 15 seconds until very soft.SPREAD: In a large bowl, combine softened cream cheese, mayo, and seasoning mix (don't prepare according to the packet directions). Beat with a hand mixer until smooth. Cover and refrigerate for 20 minutes to firm up and blend flavors. CUCUMBERS: Wash and thoroughly dry cucumbers. Cut off and discard about 1 inch from each end of the cucumbers -- this part is very bitter. Then thinly slice cucumbers. (Use a mandolin for speed here!) I cut cucumbers 1/4-inch thick.ASSEMBLY: Spread a generous layer of cream cheese mixture on each slice of white bread. On half the slices, add a layer of cucumbers, overlapping to cover completely. Use two layers for very thin slices or one layer for 1/4-inch thick slices. Optionally, sprinkle with cracked pepper. Add a touch of salt if needed, though the seasoning mix is usually sufficient. Press another slice of bread on top to form sandwiches. If desired, remove crusts and cut into 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 NotesNote 1: My favorite bread to use in this recipe is Sara Lee's Artesano brioche bread (not sponsored). Any good quality, thin, and soft white bread will work great here. Nutrition FactsServing: 1serving | Calories: 122kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 252mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
How long will prepared sandwiches keep in the fridge? I’m assuming not too long they would probably get soggy? Reply
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! Reply
