Easy Cucumber Salad Sandwiches

Why You’ll Love This Recipe

I love how quick and fuss-free these cucumber salad sandwiches are. They feel fancy enough for tea time but are so easy to throw together with a few basic ingredients. The cool crunch of cucumber pairs beautifully with the creamy filling, and they’re completely customizable depending on what I have at home. It’s the kind of lunch that feels fresh, light, and comforting all at once.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh cucumber (thinly sliced or diced)

• Cream cheese or Greek yogurt

• Mayonnaise (optional, for extra creaminess)

• Fresh dill or chives (finely chopped)

• Lemon juice

• Salt and pepper

• Soft sandwich bread (white, whole wheat, or multigrain)

• Butter (optional, for spreading on the bread to prevent sogginess)

directions

I start by finely slicing or dicing the cucumber. If I have time, I sprinkle it lightly with salt and let it sit for 5–10 minutes to draw out extra moisture, then pat it dry with a paper towel — this keeps the sandwich from getting soggy.

In a bowl, I mix the cream cheese (or yogurt) with lemon juice, herbs, and a little mayonnaise if I want it extra creamy. I stir in the cucumbers and season the salad with salt and pepper to taste.

Next, I lightly butter the bread slices to create a barrier against moisture (optional but helpful). I spread the cucumber mixture onto one slice, top with another slice, and press gently. Then I cut the sandwich in halves or quarters, depending on how I plan to serve them.

Servings and timing

This recipe makes 2–3 sandwiches and takes about 10–15 minutes to prepare. It’s perfect when I need something fast and fresh without turning on the stove.

Variations

Sometimes I add thinly sliced radishes, grated carrot, or chopped scallions to the salad for extra crunch. For a more filling version, I include a slice of smoked salmon or turkey. To make it vegan, I use a dairy-free cream cheese or cashew spread. And if I’m serving a crowd, I make these as finger sandwiches with crusts cut off and served in triangles.

storage/reheating

These sandwiches are best enjoyed fresh, but I’ve had good results storing them in the fridge wrapped in parchment or plastic wrap for up to 1 day. If I’m prepping ahead, I store the cucumber salad separately and assemble the sandwiches just before serving. These are meant to be eaten cold — I never reheat them.

FAQs

How do I keep cucumber sandwiches from getting soggy?

I usually pat the cucumbers dry after salting them, and I sometimes spread a thin layer of butter on the bread to keep moisture out.

Can I use another herb besides dill?

Yes, I often use chives, parsley, or mint depending on what I have. They each give the salad a slightly different twist.

What type of bread works best?

Soft white bread is traditional, but I also like whole wheat or even rye for a heartier option. The key is using bread that’s not too dry or crumbly.

Can I make this ahead of time?

I usually prepare the cucumber salad ahead and assemble the sandwiches just before eating. If I need to assemble them early, I wrap them tightly and keep them chilled.

Is this sandwich good for kids?

Absolutely. I just keep the flavors simple and skip the herbs or lemon juice if they prefer a milder taste.

Conclusion

These easy cucumber salad sandwiches are one of my favorite light meals — cool, crisp, and creamy with just the right balance of flavor and texture. Whether I’m packing lunch, serving a crowd, or enjoying a quiet afternoon at home, they always bring a fresh and comforting touch to my plate.