Cucumber Salad Sandwiches Recipe – Light and Filling Lunch
There’s something wonderfully nostalgic and refreshing about a classic cucumber sandwich. It reminds me of garden parties, afternoon tea, and those first warm days of spring. But I’ve always felt the traditional version, with its simple slices of cucumber, could be elevated. That’s how this Cucumber Salad Sandwiches Recipe came to be. We’re not just layering cucumber; we’re creating a creamy, herby, and altogether more satisfying filling that transforms a simple idea into a truly special light lunch sandwich. My kids absolutely devour this every time I make it, and it’s become our go-to for picnics and lazy weekend lunches.
What sets this recipe apart is the preparation of the cucumber. We take a few extra minutes to salt and drain the cucumber slices, a crucial step that concentrates their flavour and, most importantly, prevents the dreaded soggy sandwich. The filling itself is a delicate balance of cream cheese and mayonnaise, brightened with fresh dill, chives, and a squeeze of lemon juice. The result is a fresh cucumber sandwich that’s both creamy and crisp, familiar yet exciting. It’s the kind of sandwich that feels elegant enough for guests but is so straightforward to make, you’ll find yourself whipping it up just for you.
This recipe is ideal when you want something light yet fulfilling. It works beautifully for a packed lunch, a sophisticated addition to a brunch spread, or simply as a satisfying snack on a sunny afternoon. We’re taking a beloved British classic and giving it a modern, flavourful twist that I’m certain you’ll adore as much as my family does.
Recipe Overview
This recipe creates a vibrant and creamy cucumber salad filling, perfect for soft sandwich bread. The key is pre-salting the cucumber to draw out excess moisture, ensuring a crisp texture and preventing any sogginess. After testing this recipe five times, I finally got the cream cheese to dill ratio just right for a fresh, balanced flavour.
- Prep Time: 20 minutes
- Draining Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4 sandwiches (8 halves)
- Difficulty: Easy
Why You’ll Love This Cucumber Salad Sandwiches Recipe
- Genuine Flavour: The combination of cool, crisp cucumber with tangy cream cheese, rich mayonnaise, and fresh herbs like dill and chives creates a wonderfully refreshing and layered taste. The squeeze of lemon at the end really makes all the flavours pop.
- Ready in Under an Hour: While the cucumber rests, you can prepare the rest of the ingredients, meaning the active preparation time is only about 20 minutes. It’s a fantastic recipe when you want something special without spending hours in the kitchen.
- Flexible Recipe: Feel free to adjust the herbs to your liking. Parsley works well, or a tiny pinch of finely chopped mint could add an interesting twist. You can also add a pinch of cayenne pepper for a little warmth.
- Great for Gatherings: These sandwiches are ideal for afternoon tea, picnics, or light party fare. They can be made a few hours ahead, making hosting a little less stressful.
- Family Tested: This is one of the few light and healthy sandwiches my whole family gets excited about. It’s a simple, fresh meal that always gets compliments when we serve it to friends.
Ingredients You’ll Need
For the best results, use full-fat cream cheese and mayonnaise, as they provide a richer flavour and a more stable consistency. I always reach for Philadelphia Original for its dependably thick and creamy texture.
- 1 large English cucumber (about 400g)
- 1 tsp fine sea salt
- 120g full-fat cream cheese, softened to room temperature
- 60g good quality mayonnaise
- 2 tbsp finely chopped fresh dill
- 2 tbsp finely chopped fresh chives
- 1 tbsp fresh lemon juice
- 1/4 tsp onion powder
- 1/4 tsp freshly ground black pepper
- 8 slices of soft white or wholemeal bread
- Unsalted butter, softened (optional, for bread)
Sara’s Tip: Don’t skip the step of softening the cream cheese. If it’s too cold, it will be lumpy and difficult to mix smoothly with the other ingredients. Just leave it on the counter for about 30-45 minutes before you begin.
How to Make Cucumber Salad Sandwiches
The process is straightforward. The most important part is giving the cucumber enough time to release its water—this is the secret to a perfect, non-soggy cucumber sandwich.
- Prepare the Cucumber: Wash and dry the cucumber. Trim the ends. Using a sharp knife or a mandoline, slice the cucumber as thinly as possible (about 1-2mm thick). Place the slices in a colander set over a bowl.
- Salt and Drain: Sprinkle the cucumber slices with the 1 teaspoon of sea salt and toss gently to coat. Let the colander sit in the sink or over the bowl for at least 30 minutes. You will see a surprising amount of water drain out. This is a crucial technique explained well by sources like Serious Eats for ensuring crispness.
- Make the Creamy Base: While the cucumber is draining, combine the softened cream cheese, mayonnaise, chopped dill, chopped chives, lemon juice, onion powder, and black pepper in a medium bowl. Stir until everything is well-combined and smooth.
- Dry the Cucumber: After 30 minutes, rinse the cucumber slices under cold water to remove the excess salt. Then, gently squeeze a handful at a time to remove as much water as possible. I find the best way to do this is to place them on a clean tea towel or several layers of paper towels and pat them thoroughly dry. You want them to be as dry as you can get them.
- Combine the Filling: Add the dried cucumber slices to the bowl with the cream cheese mixture. Gently fold everything together until the cucumber is evenly coated. Try not to overmix, as this can make the cucumber release more water.
- Assemble the Sandwiches: Lightly butter one side of each slice of bread, if using. The butter creates a barrier that helps prevent the bread from becoming damp. Divide the cucumber salad filling evenly among 4 slices of bread, spreading it right to the edges.
- Finish and Serve: Top with the remaining 4 slices of bread. Gently press down. For a classic presentation, use a serrated knife to carefully trim the crusts from each sandwich. Cut the sandwiches in half diagonally. They can be served immediately or chilled for 30 minutes for a firmer filling.
Tips From My Kitchen
- Bread Choice Matters: A soft, tightly-crumbed bread like a classic white sandwich loaf works best. It’s sturdy enough to hold the filling but soft enough to provide that classic texture. Avoid very airy or rustic breads with large holes.
- The Secret Step: Don’t rush the draining process for the cucumbers. I learned that leaving them for the full 30 minutes (or even up to an hour) makes a world of difference. The second part of this secret is drying them completely. Squeeze, pat, and then pat again!
- Make-Ahead: You can prepare the cucumber salad filling up to 24 hours in advance. Store it in an airtight container in the refrigerator. Just give it a gentle stir before assembling the sandwiches. For best results, assemble the sandwiches no more than a few hours before serving.
- Storage: Assembled sandwiches are best eaten the same day. If you have leftovers, wrap them tightly in cling film and store them in the fridge for up to 1 day. The bread may soften slightly, but they will still be lovely.
Equipment You’ll Need
- Colander and a large bowl
- Sharp knife or mandoline slicer
- Cutting board
- Medium mixing bowl
- Spatula or spoon for mixing
- Serrated bread knife for cutting
What to Serve With These Fresh Cucumber Sandwiches
These light and healthy sandwiches are wonderful on their own, but they also pair beautifully with a few simple sides to make a more substantial meal.
- A Simple Soup: A chilled gazpacho or a light tomato and basil soup provides a lovely contrast in temperature and flavour.
- Crisps and Salad: A handful of sea salt crisps and a simple green salad with a vinaigrette dressing complete the classic lunch combination.
- Sweet Treats: If you’re serving these as part of an afternoon tea, they are fantastic alongside scones with jam and cream, or a simple dessert like my Peach Crumb Cheesecake.
- A Refreshing Drink: Iced tea with lemon, a sparkling elderflower pressé, or a crisp glass of Sauvignon Blanc all complement the fresh flavours of the sandwich.
Frequently Asked Questions
Cucumber Salad Sandwiches Recipe
Ingredients
Method
- Prepare the Cucumber: Wash and dry the cucumber. Trim the ends. Using a sharp knife or a mandoline, slice the cucumber as thinly as possible (about 1-2mm thick). Place the slices in a colander set over a bowl.
- Salt and Drain: Sprinkle the cucumber slices with the 1 teaspoon of sea salt and toss gently to coat. Let the colander sit in the sink or over the bowl for at least 30 minutes. You will see a surprising amount of water drain out. This is a crucial technique explained well by sources like Serious Eats for ensuring crispness.
- Make the Creamy Base: While the cucumber is draining, combine the softened cream cheese, mayonnaise, chopped dill, chopped chives, lemon juice, onion powder, and black pepper in a medium bowl. Stir until everything is well-combined and smooth.
- Dry the Cucumber: After 30 minutes, rinse the cucumber slices under cold water to remove the excess salt. Then, gently squeeze a handful at a time to remove as much water as possible. I find the best way to do this is to place them on a clean tea towel or several layers of paper towels and pat them thoroughly dry. You want them to be as dry as you can get them.
- Combine the Filling: Add the dried cucumber slices to the bowl with the cream cheese mixture. Gently fold everything together until the cucumber is evenly coated. Try not to overmix, as this can make the cucumber release more water.
- Assemble the Sandwiches: Lightly butter one side of each slice of bread, if using. The butter creates a barrier that helps prevent the bread from becoming damp. Divide the cucumber salad filling evenly among 4 slices of bread, spreading it right to the edges.
- Finish and Serve: Top with the remaining 4 slices of bread. Gently press down. For a classic presentation, use a serrated knife to carefully trim the crusts from each sandwich. Cut the sandwiches in half diagonally. They can be served immediately or chilled for 30 minutes for a firmer filling.
Notes
I hope you give this Cucumber Salad Sandwiches Recipe a try for your next light lunch or get-together. It’s a fresh take on a timeless classic that always feels like a special treat. If you do make it, please let me know how it turned out in the comments below. I love hearing from you!
All the best,
Sara Gomez
