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Close up image of stacked cucumber sandwiches
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5 from 5 votes

Cucumber Sandwiches

A cream cheese dill spread on bread with fresh sliced cucumbers in between the bread make these Cucumber Sandwiches delicious!
Prep Time10 mins
Total Time10 mins
Course: Lunch
Cuisine: American
Servings: 4
Calories: 322kcal
Author: Julie Evink


  • 1 loaf thinly sliced white bread or your favorite
  • 1 English cucumber
  • 8 oz cream cheese softened
  • ¼ c. mayonnaise
  • 1 tsp fresh dill minced plus more for garnish
  • ¼ tsp kosher salt
  • tsp ground black pepper


  • In a medium bowl, beat cream cheese until fluffy with hand mixer or in a stand mixer.
  • Stir in mayonnaise, dill, salt and pepper into cream cheese mixture until creamy and well combined.
  • Peel and thinly slice cucumber.
  • Cut crusts from bread and cut into triangles or other shape.
  • Spread cream cheese mixture onto bread then layer cucumbers on one side of the bread, top with another slice of bread.
  • Garnish with fresh dill if desired. Serve immediately.
  • Store leftovers in refrigerator for up to 24 hours. These are best enjoyed fresh!


Make-ahead tip: If you want to make them ahead, be sure to add a layer of cream cheese on the bottom piece of bread and the top piece of bread. It will keep the cucumber from leaching too much liquid that can make the sandwiches soggy. I wouldn’t make them more than a day in advance.
Bread tip: You can create fun shapes by using cookie cutters to cut the bread. They don’t have to be triangles! If you opt to make shapes, cut the bread first and then assemble the sandwiches.
Storage: The sandwiches are best served freshly made, but keep them in an airtight container if you need to store them. They will keep in the refrigerator for 24 hours.


Calories: 322kcal | Carbohydrates: 8g | Protein: 5g | Fat: 31g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 453mg | Potassium: 200mg | Fiber: 1g | Sugar: 4g | Vitamin A: 852IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg