Cucumber sandwiches is a recipe that feels almost too simple to write down, until you make a truly good one. Then you realize why they've lasted for generations. This version, with cream cheese and fresh dill, is fresh, soft but crunchy at the same time, and just rich enough without being heavy. The key is not the ingredients. It's how you treat them.
Afternoon tea sandwich
This is the classic sandwich most people remember from tea parties, bridal showers, and spring gatherings. It pops up in any table due to the colors, but the cream cheese spread, when seasoned properly, is the whole reason people go back for seconds.
If you've ever had a soggy cucumber sandwich, this is not that. There are a few simple tips that will make them crunchy and fresh. Just like with the classic tzatziki, how you prepare the cucumber is key.
Cucumber tea sandwiches date back to Victorian England and became a staple of afternoon tea. By the 1950s and 60s, the cream cheese version had become the definitive American interpretation, showing up in women's magazine recipes and community cookbooks across the country.
Testing Notes
English cucumbers: These are my favorites as they're available most of the year and have good flavor. You can peel them or not (or do so partially), and remove the seeds or not. I don't either, usually, but it depends on the vegetable. Some have very thick skins and too many seeds.
Type of bread: You can use store-bought or homemade. This whole wheat loaf is perfect if you want a more rustic look, or go for the classic white sandwich bread, which is more traditional. You can buy one from a good bakery and call it a day.
Don't prepare the sandwiches too much in advance. The bread is soft, and it will soften even further with the moisture from the cream cheese and cucumbers. So avoid a messy bite.
British-style. Use only butter (salted is my favorite) to spread the bread slices and remove the crusts. Queen Elizabeth II added mint leaves to them, which I'm still not sure about, but you might want to try.
How to make cucumber sandwiches
Cream cheese
This mixture is central to the sandwich, so make sure you season it well.
Taste and adjust before using it.
Cucumbers
Follow instructions to remove water from them. It's key for a crisp (not soggy) bite.
Slice them thin or not so much. I'd rather pile several layers of very thin slices than one thick slice, but you might not.
Crusts: yes or no?
This is up to you. As with the cucumbers, some breads have very thin crusts that I leave on. This is a soft and creamy sandwich, so thick crusts are better removed.
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Cucumber Sandwiches with Dill and Cream Cheese
Ingredients
Prepare the cucumber:
- 1 medium English cucumber
- a few pinches of salt, I use fine sea salt but table salt also works
For the sandwiches:
- 7 ounces cream cheese
- 1 tablespoon chopped fresh dill, loosely packed
- salt, to taste
- black pepper, to taste
- drops of fresh lemon juice,
- 4 slices whole wheat or white sandwich bread
- 1 teaspoon poppy seeds or sesame seeds, optional
Instructions
Prepare the cucumber:
- Wash and thinly slice 1 medium English cucumber (you can peel it if you prefer).
- Sprinkle lightly with a few pinches of salt and let sit on paper towels for 5-10 minutes to draw out excess moisture. Pat dry, using extra paper towels.
Prepare the spread:
- Mix 7 ounces cream cheese with 1 tablespoon chopped fresh dill, a dash of salt, black pepper to taste, a few drops of fresh lemon juice and 1 teaspoon poppy seeds or sesame seeds, if using. Taste and adjust. Don't overdo it with the lemon juice from the start; you can always add more.
Assemble the sandwiches:
- Spread a layer of the cream cheese mixture on 4 slices whole wheat or white sandwich bread.
- Arrange the cucumbers on the slice of bread in two layers, in a crisscross pattern.
- Place the first layer horizontally on the slice of bread, and the second vertically or however you like.
- Top with the remaining slices of bread, cream cheese side down.
June Beard says
Thanks a great recipe I will try this recipe