There is something undeniably elegant and refreshing about classic cucumber sandwiches with cream cheese. This easy-to-make recipe is an all-time favorite of afternoon teas and casual lunches as well as baby shower and garden picnics. They are wonderfully cool, crisp, and satisfying.
Follow this guide and you will learn you can make the perfect finger sandwiches on a regular basis. Our attention is paid to plain delicious cream cheese spread and most effective methods to avoid it being soggy. Be prepared to learn how to make this amazing and simple to prepare dessert that never fails.
Why You’ll Love This Recipe
These sandwiches are a classic for a reason. The panoply of soft bread, sour cream cheese and crunchy and refreshing cucumber fosters a harmony of flavors and textures. It is exceptionally adaptable and it feels quite special but does not take a lot of work.
Also, it is an excellent entertaining dish since it can be made in advance. Tea sandwiches or also known as party appetizers are an instant hit with any crowd that adds some elegance to the occasion.
Ingredients
How to Make Cucumber Sandwiches with Cream Cheese
The beauty of this recipe lies in its simplicity. For the most delicious cucumber sandwiches with cream cheese, you will want to use fresh, high-quality ingredients.
- Cream Cheese: 8 ounces, softened to room temperature
- English Cucumber: 1 large, thinly sliced
- White Sandwich Bread: 8-10 slices, high-quality and sturdy
- Fresh Dill: 1 tablespoon, finely chopped
- Fresh Chives: 1 tablespoon, finely chopped
- Lemon Juice: 1 teaspoon, fresh
- Salt: To taste
- Black Pepper: To taste
How to Make Cucumber Sandwiches with Cream Cheese
Follow these steps for a perfect result. The trick is to slice the cucumbers to perfection so that your sandwiches do not go mucky.
- Prepare the cucumbers first. Cut them into thin strips, with a mandoline or with a sharp knife. Put in a colander and sprinkle lightly with salt; then leave 20 minutes or longer to drain off surplus water.
- Dry the cucumber slices thoroughly. To wipe them free of all water, tend them with paper towels. This is the key emphasis so as to avoid the bread becoming a soggy one.
- Mix the cream cheese spread. In a medium bowl, blend the cream cheese that has been softened with chopped dill, chives, lemon juice, and some fresh lemon juice. Stir until everything is smooth and well-incorporated. Season with a pinch of salt and pepper.
- Assemble the sandwiches. Apply a little evenly distributed amount of the cream cheese mixture to every slice of the bread. Bring half of the bread slices on the tray and layer with the dried slices of cucumber.
- Combine the halves. Put the rest of the slices of bread, cream cheese side down, over the slices of cucumber to make the sandwiches.
- Take the crusts off each sandwich with a sharp serrated blade of cutlery to give it that great elegant tea sandwich appearance.
- Cut the sandwiches into desired shapes. You can cut them into quarters, triangles (diagonally), or smaller “finger” sandwich rectangles. Serve them immediately for the best texture.
Time & Servings
| Type | Time |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 0 minutes |
| Total Time | 25 minutes |
Serves: 4-5 people (makes 8-10 full sandwiches)
Tips for the Best Sandwiches
- Use Sturdy Bread The type of bread you choose matters. The firm and white sandwich bread of high quality will be the best due to its ability to withstand the moisture formed by the filling and cucumbers without falling apart.
- Let the Cream Cheese Soften Best results with a perfectly smooth and spreadable filling: be sure you are using cream cheese at room temperature. This is much easier to incorporate the fresh herbs and lemon juice.
- Don’t Skip Salting the Cucumbers The trick to crunchy, not wet sandwiches is salting and draining the cucumber slices. Make use of this easy measure, and you will remove excess water that can otherwise transform your bread into a mushy disaster.
A Refreshing Classic for Any Occasion
Making these cucumber sandwiches with cream cheese is a simple process that yields incredibly elegant and delicious results. They are the best light meal or party snack with their cool crunchy taste and creamy texture.
Wish you to enjoy this recipe and pass it to friends and family. Let us know how yours turned out by leaving a comment and a review below!
Frequently Asked Questions
How do I keep cucumber sandwiches from getting soggy?
To avoid sogginess, the cucumbers slices are the most effective, with an addition of salt and allowed to drain away approx 20-30minutes. Then wipe them off thoroughly with paper towel and then make the sandwiches. This removes most of the excess moisture.
What is the best kind of cucumber to use?
English cucumbers (or hothouse cucumbers) are the ideal choice. They have thin skin that doesn’t require peeling, and their seeds are very small and tender. When all you have are store bought cucumbers, peel and clean out those seeds before carving them.
Can I make cucumber sandwiches ahead of time?
It is possible to make them several hours ahead of time, though. In order to maintain freshness, put the sandwiches that have been made in a platter, put a slightly wet paper towel on them and finally, allow wrapping them with plastic wrap. Put them in the refrigerator and serve when you are ready.
Ingredients
- Cream Cheese: 8 ounces, softened to room temperature
- English Cucumber: 1 large, thinly sliced
- White Sandwich Bread: 8-10 slices, high-quality and sturdy
- Fresh Dill: 1 tablespoon, finely chopped
- Fresh Chives: 1 tablespoon, finely chopped
- Lemon Juice: 1 teaspoon, fresh
- Salt: To taste
- Black Pepper: To taste
Instructions
- Prepare the cucumbers first. Cut them into thin strips, with a mandoline or with a sharp knife. Put in a colander and sprinkle lightly with salt; then leave 20 minutes or longer to drain off surplus water.
- Dry the cucumber slices thoroughly. To wipe them free of all water, tend them with paper towels. This is the key emphasis so as to avoid the bread becoming a soggy one.
- Mix the cream cheese spread. In a medium bowl, blend the cream cheese that has been softened with chopped dill, chives, lemon juice, and some fresh lemon juice. Stir until everything is smooth and well-incorporated. Season with a pinch of salt and pepper.
- Assemble the sandwiches. Apply a little evenly distributed amount of the cream cheese mixture to every slice of the bread. Bring half of the bread slices on the tray and layer with the dried slices of cucumber.
- Combine the halves. Put the rest of the slices of bread, cream cheese side down, over the slices of cucumber to make the sandwiches.
- Take the crusts off each sandwich with a sharp serrated blade of cutlery to give it that great elegant tea sandwich appearance.
- Cut the sandwiches into desired shapes. You can cut them into quarters, triangles (diagonally), or smaller "finger" sandwich rectangles. Serve them immediately for the best texture.
Notes
- Use Sturdy Bread: High-quality, firm white sandwich bread is recommended to prevent it from falling apart.
- Let the Cream Cheese Soften: Use room temperature cream cheese for a smoother, more easily spreadable filling.
- Don't Skip Salting the Cucumbers: Salting and draining the cucumbers is a key step to remove excess water and prevent soggy sandwiches.
- Make Ahead: Sandwiches can be made a few hours ahead. To keep them fresh, place them on a platter, cover with a slightly damp paper towel, wrap with plastic wrap, and refrigerate.
- Best Cucumber Type: English (or hothouse) cucumbers are ideal because they have thin skin and small seeds. If using regular cucumbers, peel them and remove the seeds.