Description
Light, refreshing, and herby, these cucumber salad sandwiches combine crisp cucumbers with a creamy dill spread on soft bread. Perfect for lunch, tea, or a quick snack.
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
Instructions
- Place cucumber slices in a colander, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Pat dry with a paper towel.
- In a medium bowl, mix cream cheese, mayonnaise (or yogurt), lemon juice, dill, garlic powder, and black pepper until smooth.
- Gently fold the drained cucumber slices into the creamy mixture.
- Optional: Lightly butter one side of each bread slice to prevent sogginess.
- Spread the cucumber mixture onto 4 slices of bread and top with the remaining slices.
- Trim crusts for a classic tea sandwich look, then cut sandwiches into halves or quarters.
- Serve immediately or chill for 15–30 minutes for enhanced flavor and texture.
Notes
Use English cucumbers for best texture and less moisture.
Butter creates a barrier to help prevent sogginess.
Can be made a few hours in advance and chilled.
Variations include using goat cheese, radish, or different breads.
To make vegan, use dairy-free cream cheese and yogurt alternatives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 190
- Sugar: 3g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
