Cucumber Sandwiches with Herb Cream Cheese
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.
Servings: 5 people
Calories: 220kcal
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
Instructions
- In a small bowl, mix the cream cheese, chopped herbs, lemon juice, salt, and pepper until smooth and well combined.
- Lay out the bread slices and spread each with a layer of herb cream cheese.
- Top half the slices with thinly sliced cucumber in a single layer.
- Place the remaining slices on top to form sandwiches. Press gently.
- Use a serrated knife to slice into triangles or rectangles.
- 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.
Nutrition
Calories: 220kcal