Cucumber Sandwiches – a simple yet elegant finger sandwich with a delicious homemade mayo-based spread topped with fresh thin slices of cucumber. Best enjoyed during luncheons, parties, afternoon tea time and even summer picnics. And you can prepare them ahead of time!
Cucumber Sandwiches have been existent in our lives way back to our childhood days. I remember how Mom would wrap up with some sandwiches for school, and then I’d almost always end up bartering it to one of my friends ’cause ham sandwiches are better than cucumber sandwiches, right?
But it didn’t take me that *LONG* to develop some sort of affection for cucumbers. They’re easy to eat and very enjoyable — especially on hot days.
What is a Cucumber Sandwich?
This version of Cucumber Sandwich here is very British. It’s a lot fancier than the one I grew up with. These cucumber sandwiches here got some finesse in them; worthy enough to appear on royal tea time. 😉
As you probably know, Cucumber Sandwiches originated in the UK which is an integral piece of the popular afternoon tea time. They are mostly served as an afternoon light snack or pre-dinner bites to fend off hunger until proper meal time.
What type of bread should I use?
Also known as tea sandwiches or finger sandwiches, Cucumber sandwiches are prepared traditionally using dense white Pullman loaf. If you can get your hands on a good quality freshly baked bread, that would be great. For those health conscious, yes you can skip the white bread and replace it instead with a whole grain bread or any kind of bread that you like.
Which cucumber is the best for this recipe?
For this recipe, it is just fitting that I use the English cucumbers as an ode to this wonderful summer recipe. Aside from that, English cucumbers, also called as hothouse and seedless cucumbers, have smaller to no seeds compared to the other types of cucumber. Moreover, it’s mild sweet flavor and thin skin makes it a perfect choice for this Cucumber Sandwiches. That means that there’s no peeling or seeding involved!
How To Make Cucumber Sandwiches?
It’s suuuper simple to prepare this Cucumber Sandwiches. You can prepare and serve them right there and then. However, like any other mixture, it is best left to chill in the fridge first for a couple of hours for the flavors to blend in beautifully. I hate to admit it, but the flavors of the spread gets better when served on the following day.
- Start by cutting the bread and cucumber into fancy little circles or basically just remove the crust and cut it the way you like it. The leftover cucumber can be grated, water squeezed out and added to the rest of the ingredients, if desired – about 3-4 tablespoons.
- Next is to mix all the other ingredients (except the cucumbers) in a bowl until fully combined.
- Transfer the mayo mixture in a pastry bag and start piping them into the cut sandwiches.
- Then top each of them with paper-thin slices of English cucumbers. You may add a little more of the spread on top and garnish with some fresh chives.
Can I Make Cucumber Sandwiches The Night Before?
Oh yes, you can. If prepping it on the same day is easy, then prepping it ahead makes it a no-sweat-kind-of food – which all moms would surely want. You can prepare the spread, the night before or cut the bread in circles ahead of time and place them in an airtight container in the fridge. OR place the cut bread in a plastic bag and store at room temperature for 2-3 days.
How Do You Avoid Sandwiches From Drying Out?
If you like to get even more ahead in making these sandwiches, you can assemble them ahead and place in an airtight container. Then cover it with a layer of wax paper and then with a damp paper towel. Refrigerate them until ready to serve.
More Summer Recipes with Cucumber
- Cucumber Tomato Salad
- Cucumber Salmon Cream Cheese
- Mediterranean Chickpea Salad
- Easy Pasta Salad
- Chicken Shawarma
- Black Eyed Pea Salad
Cucumber Sandwiches - a simple yet elegant finger sandwich with a delicious homemade mayo-based spread topped with fresh thin slices of cucumber. Best enjoyed during luncheons, parties, afternoon tea time and even summer picnics. And you can prepare them ahead of time!
- 1 loaf sliced bread , crusts removed
- 1-2 long English cucumber , thinly sliced
- 8 ounce (240 g) cream cheese
- ¼ cup (58 g) mayonnaise
- 1 green onion , finely chopped
- ½ teaspoon (2.5 g) minced garlic
- 1 teaspoon (0.5 g) chopped fresh chives
- 1 tablespoon (4 g) parsley , finely chopped
- 1 teaspoon (2 g) freshly grated lemon zest
- ½ tablespoon (7 ml) lemon juice (adjust to taste)
- Salt and pepper to taste
- 3-4 Tablespoons grated cucumber (optional)
Cut bread into little fancy circle or simply remove crust and cut into desired shape. Set aside.
In a medium mixing bowl, mix together cream cheese, mayonnaise, green onion, garlic, chives, parsley, lemon zest and juice, grated cucumber- optional ,salt and pepper until fully combined.
Place the mixture in a pastry bag and pipe on the little bread round, then top with cucumber slice. Top the cucumber with a little more of the cream mixture and some fresh chives. Repeat the process for the other bread rounds.
- If you do not have a pastry bag, you can simply spread cream cheese mixture over bread rounds and top with cucumber.
- If you desire to serve the sandwich closed, spread another piece of bread rounds with the cream mixture and top on the cucumber.
- Sandwich can be made ahead of time. Place the completed sandwich in an airtight container, cover with transparent plastic wrap and then with a damp paper towel, this will help to keep it fresh. Place sandwich in the refrigerator until ready to serve.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.