Go Back

Quick Cucumber Salad Sandwiches

A light and refreshing sandwich made with thinly sliced cucumbers tucked into dill-spiked cream cheese between soft bread, perfect for lunch or snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 sandwiches
Course: Lunch, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cream cheese spread
  • 1/2 cup cream cheese, softened
  • 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
  • to taste Salt and pepper
For the sandwiches
  • 1 cucumber, thinly sliced use a mandoline or sharp knife
  • 8 slices bread (white or whole grain)
  • a few leaves Lettuce leaves (optional, for crunch)

Method
 

Preparation
  1. Put the softened cream cheese into a bowl. Add the chopped fresh dill (or dried), a pinch of salt, and a few grinds of black pepper. Mix until smooth and evenly seasoned.
  2. Spread a generous layer of the cream cheese mixture on each slice of bread.
  3. Arrange thin cucumber slices across half of the bread slices, overlapping slightly.
  4. Add a lettuce leaf if you like more crunch.
  5. Top with the remaining bread slices, cream-cheese side down, to form sandwiches. Press gently to seal.
  6. Cut sandwiches into halves or quarters to make them easier to handle.
Serving
  1. Serve immediately for the crispiest texture, or wrap and chill for up to a few hours before serving.

Notes

Wrap sandwiches tightly in plastic wrap or place in an airtight container in the fridge to keep fresh. Best eaten within 24 hours.