Homemade Cucumber Sandwiches

Description

Homemade cucumber sandwiches are a classic light snack or appetizer, often enjoyed at tea parties, brunches, or as a refreshing summer bite. They feature thinly sliced cucumbers layered over soft bread, usually with a creamy spread like cream cheese or butter, sometimes flavored with herbs. Simple yet elegant, these sandwiches are crisp, cool, and satisfying.

Ingredients for Homemade Cucumber Sandwiches

• 1 medium cucumber (thinly sliced)

• 8 slices soft white or whole wheat sandwich bread (crusts removed if desired)

• 4 tbsp cream cheese (softened) OR softened butter

• 1 tbsp fresh dill or chives (finely chopped)

• 1 tsp lemon juice (optional)

• Salt and black pepper (to taste)

Instructions

1. Prepare cucumber: Wash cucumber well, peel if desired, and slice very thinly. Pat slices dry with a paper towel to avoid soggy sandwiches.

2. Make the spread: Mix softened cream cheese (or butter) with dill, lemon juice, salt, and pepper until smooth.

3. Assemble sandwiches: Spread the cream cheese mixture evenly on all bread slices.

4. Layer cucumbers: Place cucumber slices in a single layer over half the bread slices.

5. Close and cut: Top with the remaining bread slices, press gently, and cut into halves or quarters (triangles or fingers).

6. Serve fresh: Best served immediately, but can be chilled for up to 2 hours before serving.

Notes

• Removing crusts gives the sandwiches a more traditional tea-time look.

• Use seedless English cucumbers for less watery slices.

• Can substitute Greek yogurt spread or hummus instead of cream cheese for variation.

Tips

• Pat cucumbers dry to prevent soggy bread.

• For extra flavor, add a sprinkle of garlic powder or onion powder to the spread.

• If preparing ahead, cover sandwiches with a damp paper towel and plastic wrap to keep fresh.

• Try using rye or pumpernickel bread for a unique twist.

Servings

This recipe makes 4 sandwiches (8 halves or 16 quarters), serving 2–4 people depending on portion size.

Nutritional Info (per sandwich, approx.)

• Calories: 180

• Protein: 5 g

• Carbohydrates: 22 g

• Fat: 8 g

• Fiber: 2 g

• Sodium: 250 mg

Benefits

•  Hydration: Cucumbers are high in water, keeping you refreshed.

•  Light & Digestible: Perfect as a low-calorie snack.

•  Nutrient Boost: Provides vitamins K and C along with antioxidants.

•  Versatile: Can be customized with herbs, spices, or different breads.

Q & A

Q: Can I make cucumber sandwiches the night before?
A: They’re best fresh, but you can make them up to 6–8 hours ahead. Keep them wrapped tightly to prevent drying.

Q: What’s the best bread for cucumber sandwiches?
A: Soft white sandwich bread is traditional, but whole wheat, multigrain, or rye can be used for variation.

Q: How can I make these sandwiches vegan?
A: Use vegan cream cheese or hummus as a spread, and plant-based bread.

Q: Can I add extra fillings?
A: Yes! Thin tomato slices, radishes, or microgreens work well without overpowering the cucumber.

Q: Are cucumber sandwiches healthy?
A: Yes—they’re light, low in calories, and provide hydration, especially if made with whole grain bread and minimal spread.