Cucumber Sandwiches

By Priya Krishna

Updated May 14, 2024

Cucumber Sandwiches
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
50 minutes
Prep Time
5 minutes
Cook Time
45 minutes
Rating
4(357)
Comments
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It’s the details that make these herbed cucumber sandwiches feel special: slicing the cucumbers thin, salting and patting the slices dry and making sure the dill gets evenly distributed in the cream cheese. Soft bread is key here, as is the generous amount of whipped cream cheese — both elements give these sandwiches their delightful texture.

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Ingredients

Yield:28 small sandwiches
  • 1English cucumber, peeled and sliced into thin rounds
  • Salt
  • 8ounces whipped cream cheese
  • ½cup chopped fresh dill
  • 28slices soft white sandwich bread
  • Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (28 servings)

110 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 163 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the cucumber rounds in a colander. Lightly salt them and let sit until water droplets form on the slices, 15 to 20 minutes. Lay out some paper towels or a clean kitchen towel, place the cucumber slices on top and pat them dry.

  2. Step 2

    Mix the cream cheese and dill together in a small bowl. Season with salt to taste. Stack slices of white bread and cut off the crusts.

  3. Step 3

    Slather each slice of bread with the cream cheese mixture. Put the cucumber rounds on half the slices of bread, overlapping the rounds slightly. Grind pepper on top and sandwich with the remaining slices of bread. Cut in half to make rectangles.

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Ratings

4 out of 5
357 user ratings
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Comments

Sabena Singh

These cucumber sandwiches must be eaten with strong Darjeeling tea or with a flute of champagne.

Lisa W

Why does this say 45 minutes cook time???

epicuriousdoc

Try the Indian version of this British classic. Butter, mint/coriander chutney, cucumbers, white bread (trimmed of course). Add thinly sliced boiled potatoes and tomato for the Bombay street version. A boiled egg substitute for the potato for the non vegetarian version.

Vic

@Carole Nicholson Yes...your old friend did it the way our family did---mayo, not cream cheese. Very tasty. We saved the butter for our radish sandwiches!

Cranston

I mix the cucumbers with yoghurt, dill, and LOTS of onion powder instead of cream cheese. It’s very popular with family and friends. Also. Wash the salt off of the cucumber before you Pat it dry or it will be too salty.

Marcia

These sandwiches are positively cute. I did not add salt to the cream cheese because of the cucumber salt and did not find it underseasoned. Great during cucumber season.

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