Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Classic Cucumber Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These classic cucumber sandwiches feature paper-thin slices of crisp cucumber layered between soft white bread spread with herbed butter. Perfect for afternoon tea, bridal showers, or elegant entertaining, these delicate finger sandwiches are refreshing, light, and beautifully simple. Ready in just 15 minutes with no cooking required!

  • Total Time: 15 minutes
  • Yield: 12 finger sandwiches (24 pieces) 1x

Ingredients

Scale

For the Herb Butter Spread:

  • 4 tablespoons (½ stick) unsalted butter, softened to room temperature
  • 2 oz cream cheese, softened to room temperature
  • 1 tablespoon fresh dill, finely chopped (or 2 teaspoons fresh chives)
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon salt
  • ⅛ teaspoon white pepper (or black pepper)
  • Optional: 1 teaspoon mayonnaise for extra creaminess

For the Sandwiches:

  • 1 large English cucumber (about 12 inches long)
  • 12 slices thin white sandwich bread
  • Fresh dill sprigs for garnish (optional)
  • Extra salt for sprinkling on cucumbers

Instructions

  1. Prepare the Herb Butter: In a small mixing bowl, combine the softened butter, cream cheese, chopped fresh dill, lemon juice, salt, and white pepper. Using a fork or small spatula, mix vigorously until completely smooth and well-blended with no lumps remaining. The mixture should be light, fluffy, and easy to spread. Taste and adjust seasonings if needed. Set aside at room temperature while you prepare the cucumbers.
  1. Slice the Cucumbers: Wash your English cucumber thoroughly but do not peel it (the skin adds color, texture, and nutrients). Using a sharp knife or mandoline slicer, cut the cucumber into very thin slices—about ⅛ inch thick or thinner. You want them thin enough to be tender but thick enough to provide some crunch. Aim for uniform thickness so each bite is consistent.
  1. Remove Excess Moisture: This step is CRUCIAL for preventing soggy sandwiches! Lay your cucumber slices in a single layer on paper towels or a clean kitchen towel. Sprinkle very lightly with salt (this draws out moisture). Let them sit for 5-10 minutes. Pat the tops thoroughly with another paper towel to absorb any moisture that’s been released. This extra step makes all the difference between crispy and soggy sandwiches!
  1. Prepare the Bread: While cucumbers are draining, lay out your bread slices on a clean work surface. If your bread seems slightly dry or stale, you can skip this, but if it’s very fresh and soft, you might want to let it sit uncovered for 5-10 minutes to firm up slightly, making it easier to work with.
  1. Spread the Herb Butter: Take your herb butter mixture and spread it evenly across each slice of bread, going all the way to the edges. Use about 1-2 teaspoons per slice—you want a visible layer but not so thick it overwhelms the delicate cucumber flavor. The butter creates a moisture barrier that protects the bread from getting soggy.
  1. Assemble the Sandwiches: On 6 slices of the buttered bread, arrange cucumber slices in a single, overlapping layer to cover the entire surface. Don’t stack them more than one layer high or the sandwiches will be difficult to cut and eat. Top with the remaining 6 bread slices, buttered side down, pressing gently to help them adhere.
  1. Trim the Crusts: Using a sharp serrated knife, carefully trim off all four crusts from each sandwich. Use a gentle sawing motion rather than pressing down hard, which can compress the bread. Wipe your knife clean between cuts for the neatest edges.
  1. Cut into Fingers: Cut each crustless sandwich into 4 rectangular fingers (or triangles if you prefer). You can also cut them into small squares for a different presentation. Arrange on a serving platter with the cut sides facing up to show the beautiful layers.
  1. Garnish and Serve: If desired, garnish your platter with small sprigs of fresh dill for a beautiful presentation. Serve immediately, or cover with a lightly dampened paper towel and plastic wrap to keep fresh for up to 1-2 hours before serving.

Notes

  • Room Temperature Ingredients: Make sure your butter and cream cheese are truly soft—cold spreads will tear the delicate bread.
  • Cucumber Thickness: The thinner you can slice your cucumbers, the more elegant and easier to eat your sandwiches will be. A mandoline helps achieve consistent, paper-thin slices.
  • Moisture Management: Don’t skip the step of salting and draining the cucumbers—this prevents soggy bread, which is the number one complaint about homemade cucumber sandwiches.
  • Bread Freshness: Use bread that’s 1-2 days old if possible—it’s slightly firmer and easier to work with than same-day fresh bread.
  • Herb Variations: Feel free to experiment with different herb combinations like dill + mint, or chives + parsley.
  • Serving Size: Plan on 3-4 finger sandwiches per person if serving as part of an afternoon tea spread, or 6-8 per person if these are the main offering.

  • Author: Samantha Nelson
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook Assembly
  • Cuisine: British
  • Diet: Vegetarian

Nutrition

  • Serving Size: 2 finger sandwiches
  • Calories: 145
  • Sugar: 2g
  • Sodium: 245mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 21mg

Find it online: https://charmingsnacks.com/cucumber-sandwiches/