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(305)
Comments
Read comments

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.

Featured in: I Didn’t Truly Know My Mother Until I Cooked With Her

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
305 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Lisa W

Why does this say 45 minutes cook time???

Sabena Singh

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

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.

Steph B

Made this for kentucky derby party yesterday & found them to be pretty bland (which maybe is the idea?) — but next time would add chives or even minced jalapenos for a little bit bolder flavor.

JB

@Steph B. Please no jalapeños. If you must have “heat,” mince a very small guajilo chili (seeds and ribs removed) so as not to offend the delicacy of this tea sandwich.

Victoria Carr

@Steph B Yes, chives work well.

Carol Compton Marcum

Like Marco's below, my mother also rolled the bread and after constructing and rolling it into a cylinder, she put a dab of mayo on one end, then dipped it into ground peanuts. These sandwiches were pretty much de rigeur for ladies, bridge club, for example, in Kentucky, mid 1950's.

Bree

There are really some good suggestions in the comments. I think next time I will defiantly try yogurt in lieu of the cream cheese or add some feta. This recipe really needs some tang!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.