Cucumber Cream Cheese Sandwiches
Thin cucumber slices and dill-chive cream cheese sit between layers of soft white bread in these no-cook tea sandwiches. Trimming the crusts and cutting each sandwich into three long fingers gives them their small rectangular shape, with the cucumber visible at the cut edges.
Softened cream cheese mixed with a little mayonnaise spreads over the bread without tearing it. Blot the cucumber if it looks wet, then assemble the sandwiches close to serving so the bread keeps its best texture.
Ingredients
- 8 slices soft white sandwich bread (about 240g before trimming)
- 1 medium English cucumber, about 8 ounces (225g)
- 4 ounces cream cheese, softened (about 115g)
- 2 tablespoons mayonnaise (about 30g)
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh chives
- 1/8 teaspoon fine salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 teaspoon extra finely chopped dill or chives, for garnish (optional)
Leave the English cucumber unpeeled if its skin is tender; peel it if the skin is tough or bitter. Persian cucumbers also work.
How to Make Cucumber Cream Cheese Sandwiches
- Slice the cucumber: Cut it into thin rounds, about 1/8 inch thick. Blot the slices with a clean towel if they look wet.
- Mix the spread: Stir the softened cream cheese, mayonnaise, dill, chives, salt, and pepper until smooth and easy to spread.
- Trim and spread the bread: Remove the crusts from all 8 slices. Gently spread a thin, even layer of the cream cheese mixture over one side of each slice, reaching the edges.
- Assemble the sandwiches: Arrange a slightly overlapping layer of cucumber on 4 bread slices without piling it too high. Top with the remaining slices, cream cheese side down.
- Cut into fingers: Press each sandwich gently to settle the layers. Use a sharp knife and a light sawing motion to cut each into 3 long rectangular fingers. Stack loosely with the cut sides visible, and add the optional herb garnish just before serving.
How to Keep the Bread from Getting Soggy
Salting and draining the cucumber is not necessary for this fresh version. Thin slices blotted of visible moisture layer neatly, while cream cheese spread to the bread’s edges keeps the cucumber from resting directly on the bread. That layer helps, but it will not prevent the bread from softening if the sandwiches sit for a long time.
Serving and Make-Ahead
Serve the 12 fingers soon after assembly as 4 light servings, or divide them among 6 people as part of a tea spread. They pair well with fruit, a simple salad, or other small sandwiches.
The cream cheese spread can be made ahead; assemble the sandwiches closer to serving for the best texture. If you need to hold them briefly, cover tightly and refrigerate without crushing them. The bread may dry out or soften as cucumber moisture accumulates, so serve as soon as practical. Freezing is not recommended.
Nutrition
Approximate nutrition per serving, based on 4 servings of 3 fingers each: 300 calories, 7g protein, 16g fat, and 33g carbohydrates. Per 100g: about 195 calories, 5g protein, 10g fat, and 22g carbohydrates. Values vary with the bread, cream cheese, mayonnaise, and amount of crust removed.
Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Spreader
Ingredients
- 8 slices soft white sandwich bread (about 240 g before trimming)
- 1 medium English cucumber, about 8 ounces (225 g)
- 4 ounces cream cheese, softened (about 115 g)
- 2 tablespoons mayonnaise (about 30 g)
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh chives
- 1/8 teaspoon fine salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 teaspoon extra finely chopped dill or chives, for garnish (optional)
Instructions
- Cut the cucumber into rounds about 1/8 inch thick. Blot the slices with a clean towel if they look wet.
- Stir the cream cheese, mayonnaise, dill, chives, salt, and pepper until smooth and easy to spread.
- Trim the crusts from all 8 bread slices.
- Spread a thin, even layer of the cream cheese mixture over one side of each bread slice, reaching the edges.
- Arrange a slightly overlapping layer of cucumber on 4 bread slices without piling it too high.
- Top with the remaining bread slices, cream cheese side down, and press gently to settle the layers.
- Use a sharp knife and a light sawing motion to cut each sandwich into 3 long fingers.
- Stack the fingers loosely with the cut sides visible and add the optional herb garnish just before serving.
Tips
- Leave the cucumber unpeeled if its skin is tender; peel it if the skin is tough or bitter.
- Blot visible moisture from the cucumber slices before assembling.
- Spread the cream cheese mixture to the edges to keep the cucumber from resting directly on the bread.
- Assemble close to serving time for the best bread texture.
Variations
- Persian Cucumber Sandwiches: Use Persian cucumbers in place of the English cucumber.