Name: Easy Cucumber Salad Sandwiches
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 large English cucumber, thinly sliced; 1/2 teaspoon salt; 4 oz cream cheese, softened; 2 tablespoons mayonnaise or Greek yogurt; 1 teaspoon lemon juice; 1 tablespoon fresh dill, chopped (or 1/2 teaspoon dried); 1/4 teaspoon garlic powder; 1/4 teaspoon black pepper; 8 slices soft white or whole wheat sandwich bread; Optional: butter for spreading; Optional garnish: extra dill or thin cucumber slices

Light, refreshing, and full of herby flavor, these Easy Cucumber Salad Sandwiches are a simple and satisfying choice for lunch, afternoon tea, or a quick snack. They combine crisp cucumbers with creamy filling and soft bread for a no-cook recipe that always feels fresh.

Why You’ll Love This Recipe

I love how this recipe delivers so much flavor with minimal effort. It’s perfect when I want something light but still satisfying. The combination of cream cheese and dill gives these sandwiches a tangy, herbaceous kick, while the cucumber keeps things cool and crisp. Whether I serve them as part of a picnic, tea party, or lunch at home, they always feel a little special. Plus, they’re vegetarian, easy to prepare, and kid-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large English cucumber, thinly sliced

1/2 teaspoon salt

4 oz cream cheese, softened

2 tablespoons mayonnaise or Greek yogurt

1 teaspoon lemon juice

1 tablespoon fresh dill, chopped (or 1/2 teaspoon dried)

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

8 slices soft white or whole wheat sandwich bread

Optional: butter for spreading

Optional garnish: extra dill or thin cucumber slices

Directions

I start by placing the cucumber slices in a colander, sprinkle them with salt, and let them sit for 10 minutes to draw out excess moisture. Then I gently pat them dry using a paper towel.

In a medium bowl, I mix together the cream cheese, mayonnaise (or yogurt), lemon juice, dill, garlic powder, and black pepper until it becomes smooth and creamy.

I fold in the drained cucumber slices carefully until they’re well coated in the dressing.

If I want to keep the bread from getting soggy, I lightly butter one side of each bread slice.

I spread a generous amount of the cucumber mixture onto 4 of the bread slices, then top with the remaining slices.

For that classic tea sandwich presentation, I trim off the crusts and cut the sandwiches into halves or quarters.

They’re ready to serve right away, but sometimes I chill them for 15–30 minutes for even better flavor and texture.

Servings and timing

Servings: 4 sandwiches

Prep time: 15 minutes

Cooking time: 0 minutes

Total time: 15 minutes

Calories per serving: 190 kcal

Variations

I sometimes swap the cream cheese for herbed goat cheese for a tangier flavor.

Adding a few thin slices of radish or shredded carrot gives the sandwich extra crunch.

I’ve also used rye or pumpernickel bread for a heartier, earthier version.

When I want to make it vegan, I substitute dairy-free cream cheese and plant-based yogurt.

For a spicy twist, I stir in a pinch of crushed red pepper flakes or a dash of hot sauce.

Storage/Reheating

These sandwiches are best enjoyed fresh, but I’ve found they can be made a few hours in advance and stored in the fridge. I wrap them tightly in plastic wrap and place them in an airtight container to keep them from drying out. I wouldn’t recommend reheating them—this recipe is meant to be served cold. Leftovers should be eaten within 1 day for best texture and flavor.

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FAQs

How do I keep cucumber sandwiches from getting soggy?

I usually butter the bread lightly before spreading the filling. This helps create a barrier between the moisture from the cucumbers and the bread.

Can I make these sandwiches ahead of time?

Yes, I often make them a couple of hours ahead. I store them wrapped in plastic wrap in the fridge until ready to serve.

What’s the best bread to use?

Soft white sandwich bread is traditional and works great, but I’ve also used whole wheat and even pumpernickel for a different flavor profile.

Can I use regular cucumbers instead of English cucumbers?

I prefer English cucumbers because they’re less watery and have fewer seeds, but regular cucumbers can work too—just peel and deseed them if needed.

Is there a dairy-free option?

Absolutely. I use dairy-free cream cheese and a plant-based yogurt substitute to make a creamy vegan version of this sandwich.

Conclusion

These easy cucumber salad sandwiches have become one of my go-to light meals. They’re quick, delicious, and versatile enough to serve at any casual get-together or simply enjoy solo. With their balance of creamy, crisp, and fresh flavors, they never disappoint.

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