No more boring or soggy cucumber sandwiches! This recipe and tips will show you how to make a perfect cucumber sandwich. With a creamy, extra-herb Mediterranean spread (without the cream cheese or mayo), you’ll be serving them on repeat — for parties, picnics, or light lunches.
These classic Cucumber Sandwiches are a fresh and tasty vegetarian lunch option that comes together in minutes!
How to make the best Cucumber Sandwiches:
There’s nothing complicated about this cucumber sandwich recipe. In just a few minutes, you can have beautiful tea sandwiches for a small crowd!
Spread the labneh. In a small bowl, mix together 1 cup labneh (homemade or store-bought), 3 tablespoons each of finely chopped Italian parsley, dill, and basil, and a dash of kosher salt. Drizzle some extra virgin olive oil and mix well. Set the spread aside for now.
Assemble the cucumber sandwiches. Remove the crusts from 8 slices of soft sandwich bread, and place the bread on a large cutting board. Generously coat one side of each piece with labneh. Arrange thin slices of halved English cucumber on 4 of the bread slices, overlapping the cucumbers so they fit snugly. (Use a mandoline slicer to make sure all slices are even.) 4 Top with second slice of bread, labneh side down, to make cucumber sandwiches.
Slice and serve. Press the sandwich gently so that the sliced cucumber sticks to the milk. Next, carefully cut each cucumber sandwich into quarters (squares or triangles) using a sharp knife. Arrange the sandwiches on a serving platter and garnish with some fresh dill. Enjoy at a bridal shower, tea party, or as a delicious snack!
PREP – 15 MINS TOTAL – 15 MINS Cuisine: ENGLISH, MEDITERRANEAN
SERVES – 16 FINGER SANDWICHES Course: APPETIZER, LUNCH, SNACK
Ingredients
- 2 oz 1/3 less fat cream cheese, softened to room temperature
- 2 tablespoons plain nonfat Greek yogurt
- 2 teaspoons chopped fresh dill
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 4 slices soft wheat bread, (I used Wegmans soft 100% Whole Wheat Bread)
- ½ a fresh cucumber, thinly sliced
Instructions
- In a small mixing bowl, combine the cream cheese, yogurt, dill, lemon juice, salt, and pepper and stir together until mixed.
- Use a silicone spatula or butter knife to divide the cream cheese mixture into four equal sections. Spread a section of cream cheese mix across the surface of each slice of bread so that all four slices have cream cheese mix on one side. Lay cucumber slices over the cheesy surface of two of the slices of bread and cover with the remaining slices so that the cucumber layer has cream cheese on both sides. Cut the sandwich into quarters or “fingers (rectangles) and serve.
Notes
Cucumber finger sandwiches are simply beautiful, but if you serve them on pretty plates, artfully topped with a few slices of cucumber, and a sprinkling of fresh dill for added green. Here are some ideas for other appetizers, finger foods, and small desserts to serve with your cucumber finger sandwiches:
- Best cucumber to use: I like using English cucumbers here, which are seedless and are not as watery. And since their skin is very thin, it does not have to be peeled. If using regular garden cucumber (the kind with the thick waxy skin), you do have to peel them.
- Tip to avoid soggy cucumber tea sandwiches: Lay the cucumber slices on a tray lined with paper towel and sprinkle them with some kosher salt. Allow them to sit for 20 minutes or so to release their juices, and pat dry before using.
- This recipe will serve up to 8 people for a snack or appetizer (4 small square sandwiches per person).
- Serving a larger crowd? Feel free to double or triple the recipe.
- Leftovers and storage: Leftovers will keep in the fridge, tightly wrapped in plastic wrap and then placed in an airtight container, for no more than a day. The labneh spread will keep in an airtight jar or container for up to 4 days in the refrigerator.
Nutrition Facts per sandwich:
- 240 calories,
- 32 g carbs,
- 8 g sugars,
- 9 g fat,
- 4 g saturated fat,
- 10 g protein,
- 3 g fiber,
- 399 mg sodium