These sandwiches are simple, delicate, and just the right amount of fancy. Perfect for bridal brunches, or just a cute lunch on the porch, cucumber sandwiches are the kind of classic that never goes out of style. This version gets an upgrade with a homemade herb cream cheese that’s creamy, fresh, and full of flavor– because basic just isn’t the vibe.
Stacked on soft bread and sliced into neat little triangles, they feel elevated without being fussy. Pair them with iced tea, rosé, or a good book and a sunny spot– you can’t go wrong.
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Why You’ll Love These Sandwiches
“These were the prettiest little sandwiches– and the herb cream cheese made them taste just as amazing as they looked!” – Emma K.
How to Make These Sandwiches
Please see recipe card at the bottom of this post for the full recipe details.
- Make the herb cream cheese. Mix softened cream cheese with finely chopped herbs, lemon juice, salt, and pepper until smooth and well combined.
- Slice the cucumber. Use a mandoline or sharp knife to slice it thinly—paper-thin is ideal!
- Trim the bread. Cut off the crusts and keep the slices soft and square.
- Assemble the sandwiches. Spread the herb cream cheese on each slice of bread. Layer with cucumber slices, then top with another slice of bread.
- Cut and serve. Slice into neat rectangles or triangles. Serve immediately or chill for 20–30 minutes to help them hold their shape.
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Cucumber Sandwiches with Herb Cream Cheese
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.
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These were the prettiest little sandwiches– and the herb cream cheese made them taste just as amazing as they looked!