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Classic Cucumber Sandwich

Classic Cucumber Sandwiches feature thin English cucumber layered over a fluffy herbed cream cheese spread on soft white bread. The bright dill and lemon seasoning keeps each bite cool, crisp, and never soggy.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Appetizer, Lunch, Snack
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cream Cheese Spread
  • 8 oz cream cheese softened
  • 2 tbsp sour cream
  • 1 tbsp fresh dill finely chopped (or 1 tsp dried dill)
  • 1 tbsp fresh chives finely sliced
  • 1 tsp lemon juice
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp salt
  • 0.13 tsp white pepper 1/8 tsp
For Assembly
  • 12 soft white sandwich bread thin-sliced
  • 1 English cucumber thinly sliced (about 1/8 inch)
  • 1 fresh dill sprigs for garnish
  • 0.5 everything bagel seasoning optional finish
  • 1 flaky salt optional finish

Method
 

Make the herbed cream cheese spread
  1. In a medium bowl, combine the softened cream cheese and sour cream, then beat with a fork or hand mixer until smooth and fluffy.
  2. Add the dill, chives, lemon juice, garlic powder, onion powder, salt, and white pepper, then stir until fully blended and taste to adjust seasoning.
Slice and prep the cucumber
  1. Slice the English cucumber into thin, even rounds about 1/8 inch thick, then pat dry with paper towels to remove excess moisture and prevent soggy bread.
Assemble the sandwiches
  1. Lay out all bread slices and spread a generous, even layer of cream cheese mixture on every slice, spreading all the way to the edges.
  2. On 6 slices, arrange cucumber rounds in slightly overlapping layers, covering the bread completely.
  3. Press the remaining 6 bread slices on top, cream cheese side down, then press gently to help everything adhere.
Cut, garnish, and serve
  1. Using a sharp serrated knife, trim off all crusts with clean, confident cuts.
  2. Slice each sandwich into 3 finger sandwich rectangles or cut diagonally into 4 triangles.
  3. Arrange sandwiches on a serving platter, garnish with fresh dill sprigs, and serve immediately or cover with a damp paper towel and refrigerate up to 2 hours before serving.

Notes

Pro tip: pat the cucumber dry very well so the bread stays crisp instead of turning soggy. Store covered in the refrigerator up to 2 days; they’re best same-day. Freezing isn’t recommended because the cucumber will release water after thawing. For a lighter option, use light cream cheese instead of regular cream cheese and keep the spread well-chilled before assembly.