These Best Cucumber Sandwiches are packed with flavor and freshness for the perfect summer sandwich.
There is a lot to be said about summer eating. The brightness of the flavors and the abundance of fresh vegetables from the garden is a complete turnaround from the heaviness of winter foods. I find it an exciting time to be in the kitchen.
Nothing is more satisfying than venturing out to the garden and plucking something for lunch. Regardless of what people say, a cucumber sandwich is not just reserved for a fancy tea. Although I do make them for those as well. But these make a perfect summer lunch and are a great way to use up those cucumbers from the garden.
Why I Love This Recipe
This recipe is simple, fresh, and filled with flavor. It is easy to throw together and adds a nice spread to the crispy cucumbers. I have had many cucumber sandwiches in my time. Some use plain old mayo, which works fine enough. But taking the time to add fresh items to the spread makes these sandwiches more than an afternoon tea sandwich. They become a favorite summer sandwich to have for a light dinner or lunch even.
What You’ll Need to Make Them
1-8 oz pack of cream cheese
1/3 cup of fresh chopped herbs (basil, dill, flat leaf Italian parsley work well together or alone)
1/2 cup mayonnaise
1 large english cucumber or if using a regular one make make sure to peel
sliced sourdough bread (suggested)
Before making, allow the cream cheese to soften at room temperature. In a mixer with a whip attachment, add the cream cheese, grate the lemon for its zest and add the mayo.
Cut the lemon in half and add the juice. Chop the herbs finely. You can add a blend of basil, dill, and parsley, or do just one kind of herb for this. Whatever you have on hand will work fine. Add them to the bowl.
Whip everything together until you get a creamy consistency.
Slice the cucumber thinly. Spread both sides of the bread with a generous amount of the cream cheese spread.
Lay a layer of cucumbers over one half. Place the other slice of bread on. Cut into small squares, trimming the crusts off if making for an afternoon tea.
If making for a standard lunch or light dinner I don’t do either. They are great served cut in half and placed on the plate as is.
- Use the whisk attachment on your stand mixer to blend the ingredients together. This way they blend evenly and create a nice smooth spread for the sandwiches.
- I like using a blend of herbs and find basil, dill, or flat-leaf Italian parsley to work well for these sandwiches. In a pinch, I have also used fresh oregano and found it worked well.
- I find using rustic bread like sliced sourdough works best for these sandwiches.
- Be sure to allow the cream cheese to come to room temperature before blending together.
How To Serve
Of course, the very first thing that comes to most of our minds when we hear that a cucumber sandwich is to be served is for afternoon tea. It’s true, an afternoon tea doesn’t seem to be complete without having them on the serving tray. However, these Best Cucumber Sandwiches are so satisfying and delicious that I have made them many times for an easy dinner option or lunch. Here are some suggestions for serving these Best Cucumber Sandwiches aside from an afternoon tea.
- Pair these fresh sandwiches with a fruit salad or green salad for a nice light option.
- I find these sandwiches make great appetizers to slice up into smaller portions and place on a tray.
- If lunch or afternoon, tea doesn’t quite do it for you. Perhaps serving these up for a brunch might be in order. They are fresh, crisp, and delicious little sandwiches that even the pickiest of eaters, love.
Afternoon Tea Tips
History of Cucumber Sandwiches
Surprisingly cucumber sandwiches have a long history dating back to the Victorian Era when British settlers in India were trying to cope with the high temperatures. Looking to foods for help, cucumbers were light to eat and became a staple with their afternoon tea. They have since come a long way from those times in the hot climates of India.
More modern twists in the 19th century gave way to the use of spreads. Specifically, cream cheese and fresh dill have become two quintessential ingredients found on a true English cucumber sandwich. This recipe calls for both although you can substitute the dill for other fresh herbs. I find them all just as satisfying in this sandwich.
English Cucumbers or Regular
To be fair, the American cucumber gets a bad wrap when it comes to making cucumber recipes with them. Most seem to prefer the simpler English cucumbers for their thin skins and tiny seeds. While it does make for less work in the kitchen. Doing away with the need to peel or worse, having to remove seeds.
I make these Best Cucumber Sandwiches with both styles and truly find that the taste factor is not at all affected for either style of cucumber. Using American cucumbers you don’t have to peel the entire thing. By removing just a few of the peels and selecting a younger cucumber. You can avoid the need to remove seeds entirely and shaving just a few of the peels off isn’t much hassle.
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- 1 large English cucumber (or 1 peeled large regular cucumber)
- 1/3 cup of fresh chopped herbs (basil, dill, flat leaf Italian parsley work well)
- 1 lemon
- 1- 8 oz package of cream cheese (room temperature)
- 1/2 cup mayonnaise
- sourdough bread
- Before making, allow the cream cheese to soften before making.
- In a mixer with a whip attachment, add the cream cheese, grate the lemon for its zest and add the mayo.
- Cut the lemon in half and add the juice.
- Chop the herbs finely. Add them to the bowl.
- Whip everything together until you get a creamy consistency.
- Slice the cucumber thinly.
- Spread both sides of the bread with the cream cheese mixture and lay a layer of cucumbers over one half.
- Place the top of the bread on and cut into squares then trim the crusts if serving for afternoon tea.
- If serving for a standard lunch sandwich, cut it in half and enjoy.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 34mgSodium: 232mgCarbohydrates: 10gFiber: 1gSugar: 3gProtein: 4g
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