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These cucumber sandwiches are a classic tea party appetizer perfect for a Mother’s Day brunch, baby shower luncheon or bridal showers. Made with cream cheese and cucumbers on bread, it’s a light and refreshing finger food.

Looking for more cucumber recipes? Try this cucumber tomato salad, watermelon salad or this layered Greek dip.

Stacked cucumber sandwiches.
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Why I Love This Recipe

  • Easy to make: With just a few ingredients, these cucumber sandwiches come together quickly for the perfect appetizer.
  • Light and refreshing: Whether you make these with summertime garden fresh cucumbers or not, just like a tzatziki sauce have a light taste that everyone loves.
  • A classic: Once a staple at a traditional English afternoon tea, cucumber finger sandwiches are now popular to serve at all types of gatherings.
Cucumber sandwich ingredients on the counter.

Substitutions and Variations

  • Creamier: Mix in mayonnaise or Greek yogurt for a creamier texture.
  • Flavor boost: Add in fresh dill and dash of garlic powder for a boost in flavor. 
  • Plain cream cheese: To the cream cheese add mayo, fresh dill, chives, garlic powder and salt and pepper.
  • Ranch: Use plain cream cheese and add ranch dressing or dry ranch seasoning mix for a seasoned cream cheese mixture.
  • Bread type: Soft white bread is traditional in cucumber sandwiches but wheat bread, sour dough or focaccia can be used.
  • Open faced: For an open faced cucumber tea sandwich, I like to use cocktail rye bread.

How to Make Cucumber Sandwiches

Peel cucumber if you would like then on a cutting board, slice your cucumbers into thin pieces about 1/8 inch thick. You can use a mandoline slicer for uniform thickness.

Showing how to make a cucumber sandwich.

Spread the softened cream cheese spread on top of all bread slices ensuring that the spread goes all the way to the edges.

Cucumber sandwich.

Arrange your cucumber slices on over half of the bread slices, overlapping slightly. Add fresh dill and a sprinkle of salt and pepper. Top with another slice of bread, cream cheese side down.

Cucumber sandwiches on a plate.

Cut the crust off all four sides of the bread. Then cut the cucumber sandwiches into desired shapes. I like to cut into four squares or slice diagonally into four triangles.

Cucumber Sandwich Tips

To prevent your cucumber sandwiches from getting soggy, here are a few tips to follow:

  • Use English cucumbers: An English cucumber or Persian cucumber has smaller seeds which means less water.
  • Salt and place in a colander: The salt will draw moisture from the cucumber and then the excess can drain.
  • Pat cucumbers dry: Cucumbers naturally hold moisture which can result in soggy bread. After cutting and before placing on the sandwich, blot with a paper towel.
  • Spread both sides of the bread: This helps create a barrier between the bread and cucumbers.

Make Ahead

This cucumber sandwich recipe is best served right away or within a few hours. Once assembled, the cucumbers start to leak moisture which could lead to a soggy sandwich.

If you have leftover sandwiches, you can store them in an airtight container in the refrigerator for up to two days, your bread may get softer but they will still be delicious.

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Stacked cucumber sandwiches.

Cucumber Sandwich Recipe

5 from 6 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
These cucumber sandwiches are a classic tea party appetizer made with cream cheese and cucumbers on bread.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 16 tea sandwiches



  • 1 english cucumber
  • 8 slices white bread
  • 2-3 ounces chive and onion cream cheese , softened
  • fresh dill , optional
  • flake sea salt & pepper


  • Prepare cucumbers: On a cutting board, slice your cucumbers as thin. You can use a mandoline slicer for uniform thickness.
  • Rest: Place cucumber slices on a paper towel and sprinkle salt and pepper over top. Allow to rest for 5 minutes to get rid of excess moisture. If you're making ahead of time, allow them to sit up to 30 minutes.
  • Spread: Spread the softened cream cheese on top of the bread.
  • Layer: Arrange your cucumber slices on top of the bread, overlapping slightly. Add more flake sea salt and pepper if desired. You can add some fresh dill if desired. Then place another piece of bread on top.
  • Slice: Cut the crust off all 4 sides. Then cut the sandwich into 4 squares or triangles.


  • Mix in a Tablespoon of mayo or greek yogurt for a creamier texture.
  • Add in 1 tsp fresh dill and dash of garlic powder for a boost in flavor. 
  • If you want to use plain cream cheese, add in a Tablespoon of mayo, 1 tsp fresh dill, 1 tsp chives, 1/8 tsp of garlic powder, s&p to taste. 
Double: This recipe is really easy to double or triple for a crowd. 
Storage: Store leftover sandwiches in a covered container up to 24 hours. 


Serving: 2g | Calories: 45kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 76mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Appetizer
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

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