Quick Cucumber Salad Sandwiches

A refreshing and easy recipe for cucumber salad sandwiches made with crunchy cucumber and a creamy spread, perfect for light lunches or picnics.

Prep Time 5

Total Time 5

Serving Size sandwiches

2 slices slices of bread (white, whole wheat, sourdough, or sandwich loaf) Slightly stale bread holds up better; gluten-free option available.
1 cucumber, thinly sliced (English or Persian cucumbers are ideal)
2–3 tbsp cream cheese or hummus Use dairy-free cream cheese to make it vegan.
Salt and freshly cracked black pepper, to taste
Fresh dill or chives, finely chopped (optional; substitute with basil or mint)

If using regular cucumbers, rinse, trim the ends, and peel if the skin is thick. For English or Persian cucumbers, leave the skin on.
Slice the cucumber very thinly using a sharp knife or mandoline.
Pat the slices dry on paper towels to remove excess moisture.

Spread an even layer of cream cheese or hummus on one side of each slice of bread.
Arrange the cucumber slices on top of the spread in a single overlapping layer.
Sprinkle with salt, black pepper, and chopped dill or chives if using.
Place the second slice of bread on top, gently press, and cut the sandwich into halves or quarters.
Serve immediately for the best texture.

Best eaten immediately; can become soggy if assembled too far in advance. Store cucumber slices and bread separately if preparing in advance.