Cucumber Sandwiches

These crisp cucumber sandwiches with a smooth cream cheese-dill mixture are perfect for brunch or high tea. Made with French baguettes and a sprinkle of red pepper flakes, they’re an easy light bite.

What You’ll Need

The baguette crust and fresh cucumber add the perfect amount of crunch to each bite. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Cream cheese – I prefer full-fat cream cheese but low-fat works too.
• Fresh dill – Chives work as well.
• Garlic powder – Garlic paste or finely chopped garlic are amazing swaps.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
• Red pepper flakes – Feel free to use cayenne pepper. If you don’t like heat, leave it out.
• Cucumber – Regular cucumbers are best, but Persian cucumbers can be used instead.
• Baguette – Go for mini sliced ciabattas or toast if that’s what you’ve got on hand.

How to Make Cucumber Finger Sandwiches

All you have to do is spread the cream cheese mixture on the bread. Scroll to the bottom of the post for the recipe card directions.

• Make the cream cheese mixture. Beat the cream cheese, dill, garlic powder, salt, pepper, and red pepper flakes with a hand-mixer over medium speed until smooth and fluffy. If the cream cheese isn’t whipping well, soften it in the microwave for 15-20 seconds and then beat it again.
• Slice the cucumbers. Use a sharp knife to thinly slice the cucumber. Set them aside.

• Assemble them. Carefully slice the baguette into 1/2-3/4″ thick pieces. Spread the prepared cream cheese mixture over the bread. Top the sandwiches with sliced cucumbers and fresh dill. Serve and enjoy!

Tips & Variations

From adding Greek flair to using spreadable cheese, these easy cucumber and cream cheese sandwiches will be a hit with everyone.

• Make it toasty. Place the baguette slices on a griddle over medium-low heat until toasty on both sides. This will add a nice crunch to your sandwiches.
• Salt them. Toss the sliced cucumbers in a bowl with 2 teaspoons salt. Let them sit for 30 minutes or until they’ve released excess moisture. Strain them under running water and move them around gently until all of the salt is removed. Doing this keeps the sandwiches crisp for longer.
• Add protein. Mix 2 cups shredded rotisserie chicken into the cream cheese mixture or add sliced smoked salmon to the sandwiches for a heartier bite or crumbled hard-boiled eggs.
• Make them Greek-style. Assemble the sandwiches as usual but sprinkle feta cheese and black olives on top. Don’t forget a drizzle of olive oil!
• Choose spreadable cheese. If you don’t want to beat the cream cheese, there are store-bought versions that are pre-whipped so all you have to do is mix everything in with a spoon.
• Add more spices. Add 1 teaspoon ground paprika, 1/2 teaspoon Greek seasoning, or 1/2 teaspoon onion powder into the cream cheese mixture for more depth.

What to Serve With Cucumber and Cream Cheese Sandwiches

These creamy cucumber sandwiches are perfect for brunch or an afternoon tea. Serve them with other simple appetizers like my avocado bruschetta. My baked brie with fig jam and prosciutto wrapped asparagus are other great options. If you prefer something refreshing, go for my summer prosciutto and melon salad with balsamic drizzle.

Can These Be Made Ahead?

Absolutely! They’re best fresh but you can also prep them 1-2 days in advance. Don’t make them before this because the bread will absorb excess moisture and soften. Refrigerate them in an airtight container until ready to serve. If you just want to make the cream cheese mixture ahead of time, you can do so up to 5 days in advance. (Also, if made fresh, you could store these sandwiches in the fridge for 1-2 days as leftovers.)

More Easy Sandwiches

• Bacon Avocado Egg White Breakfast Sandwich
• Easy Smoked Salmon Cucumber Tea Sandwiches
• Cucumber Avocado Sandwich with Herb Goat Cheese
• Jimmy Dean Delights Breakfast Sandwiches

Print