Table of Contents
Introduction
These light, refreshing sandwiches are perfect for a sunny lunch, quick tea, or a pretty picnic tray. Crisp cucumber rounds meet a creamy, herby spread and pillowy bread for bites that feel both elegant and effortless. If you want the full recipe layout and tips, visit the Easy Cucumber Salad Sandwiches recipe page for the printable version. With just a few fresh ingredients and minimal prep, you can assemble several sandwiches in under half an hour.

Why This Recipe Is a Great Choice
These sandwiches shine because they are simple yet striking on a plate. The contrast between cool cucumber and tangy spread makes every bite interesting, and the sandwich can be dressed up or pared down depending on the occasion. They’re ideal for entertaining since you can slice them into finger sandwiches or keep them whole for a casual meal. Light enough for warm days, they also pair beautifully with other small plates and salads — see our round-up of low-calorie meal ideas for pairing inspiration. Visually, the pale green cucumber against white bread creates a clean, inviting look that photographs beautifully for social feeds.
Flavor and Texture
The flavor profile is fresh and bright: cooling cucumber, a hint of acid from lemon or vinegar, and the creamy richness of a herbed spread. Texture is part of the charm — crisp cucumber slices provide a satisfying crunch while the spread softens the bread slightly for a lush mouthfeel. If you add thinly sliced radish or a sprinkle of dill, you get an added peppery or aromatic note that elevates the sandwich. The overall result is light but flavorful, perfect for days when you want something that tastes like a treat without weighing you down.
Ingredients
- 8 slices soft white or whole wheat sandwich bread
- 1 large English cucumber, thinly sliced
- 4 ounces cream cheese, softened
- 2 tablespoons plain Greek yogurt or mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill or chives
- Salt and freshly ground black pepper to taste
- Optional pinch of sugar or a tiny splash of apple cider vinegar
Step by Step Instructions
- Trim crusts from the bread if desired and lay slices flat on a clean surface.
- In a bowl, beat together cream cheese, Greek yogurt, lemon juice, and chopped herbs until smooth.
- Season the spread with salt, pepper, and a small pinch of sugar or a splash of vinegar if using.
- Spread a thin, even layer of the herbed cream cheese onto each slice of bread.
- Arrange cucumber slices over half of the bread slices in a single overlapping layer.
- Top with the remaining bread slices, spread side down, and press gently to seal.
- Cut sandwiches into halves or quarters, wipe knife between cuts for clean edges, and serve immediately.

Tips for Best Results
Choose firm, seedless English cucumbers for clean slices and minimal watery runoff. Pat cucumber slices dry with a paper towel before layering to keep bread from getting soggy. If you’re making these slightly ahead, assemble them without the outermost slice and add it right before serving to retain freshness. For a lighter spread, swap half the cream cheese for Greek yogurt and chill the mixture well so it spreads smoothly. Use a serrated knife and a gentle sawing motion for the neatest cuts.
Storage and Make Ahead
These sandwiches are best eaten the day they are made to preserve crunch and appearance. If you must store them, wrap tightly in plastic wrap and refrigerate for up to 24 hours; expect some softening of the bread. You can prepare the spread and sliced cucumbers up to a day ahead, keeping them separate in airtight containers, then assemble just before serving to maintain the best texture.
Final Thought
Easy Cucumber Salad Sandwiches bring a fresh, elegant touch to any light meal or social gathering. They’re fast to prepare, pretty to present, and flexible enough to suit many tastes. Keep a batch of the spread and sliced cucumbers ready in the fridge for instant, impressive sandwiches whenever you need a bright, simple bite.
Conclusion
For a classic take and more variations to try, see this guide to classic cucumber sandwiches which offers additional ideas and presentation tips.
FAQ
Can this be made in under 30 minutes?
Yes, the recipe is designed to be quick and efficient.
Does it work for meal prep?
Most versions store well for one to three days.
Can I customize the ingredients?
Yes, simple swaps can be made for convenience or dietary needs.
Easy Cucumber Salad Sandwiches
Light, refreshing sandwiches with crisp cucumber and a creamy herbed spread on soft bread.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
- 8 slices soft white or whole wheat sandwich bread
- 1 large English cucumber, thinly sliced
- 4 ounces cream cheese, softened
- 2 tablespoons plain Greek yogurt or mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill or chives
- Salt and freshly ground black pepper to taste
- Optional pinch of sugar or a tiny splash of apple cider vinegar
Instructions
- Trim crusts from the bread if desired and lay slices flat on a clean surface.
- In a bowl, beat together cream cheese, Greek yogurt, lemon juice, and chopped herbs until smooth.
- Season the spread with salt, pepper, and a small pinch of sugar or a splash of vinegar if using.
- Spread a thin, even layer of the herbed cream cheese onto each slice of bread.
- Arrange cucumber slices over half of the bread slices in a single overlapping layer.
- Top with the remaining bread slices, spread side down, and press gently to seal.
- Cut sandwiches into halves or quarters, wipe knife between cuts for clean edges, and serve immediately.
Notes
Use firm, seedless cucumbers and pat them dry before layering to avoid soggy bread.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 sandwiches
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg





