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Cucumber Sandwiches with Herb Cream Cheese

5 from 1 vote
These cucumber sandwiches are fresh, elegant, and perfect for spring or summer gatherings. Made with a creamy, herby spread and thinly sliced cucumbers, they’re simple to make but feel extra special.
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Prep Time 35 minutes
Total Time 35 minutes
Servings: 5 people
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 8 slices soft sandwich bread crusts removed
  • 1/2 English cucumber thinly sliced
  • 6 oz cream cheese softened
  • 1 tbs fresh dill finely chopped
  • 1 tbs fresh chives finely chopped
  • 1 tsp fresh lemon juice
  • sea salt & pepper to taste

Method
 

  1. In a small bowl, mix the cream cheese, chopped herbs, lemon juice, salt, and pepper until smooth and well combined.
  2. Lay out the bread slices and spread each with a layer of herb cream cheese.
  3. Top half the slices with thinly sliced cucumber in a single layer.
  4. Place the remaining slices on top to form sandwiches. Press gently.
  5. Use a serrated knife to slice into triangles or rectangles.
  6. Garnish with flaky sea salt or microgreens if desired. Serve immediately or refrigerate for 20–30 minutes before serving.

Notes

  • To make these ahead, store assembled sandwiches covered in the fridge for up to 4 hours.
  • For a dairy-free version, use plant-based cream cheese and follow the same method.