No one likes soggy or boring cucumber sandwiches, and this recipe makes sure they’re anything but that! With crisp slices of cucumber, a creamy herbed labneh spread, and soft bread, these cool, airy finger sandwiches feel like the perfect blend of elegance and flavor. Inspired by a Mediterranean twist, the spread combines tangy yogurt, dill, parsley, and basil, skipping the cream cheese or mayo for something lighter and more flavorful. They’re ideal for parties, picnics, or even as a quick, easy lunch when you’re short on time.
Dating back to 1800s England, cucumber tea sandwiches were once served with buttered bread and thinly sliced cucumber. Today, these traditional finger sandwiches have been perfected with fresh herbs, creating a refreshing bite for any occasion. Whether enjoyed with afternoon tea, as part of a salad-inspired dish, or packed for a summertime picnic, these little sandwiches are a staple you’ll love. The balance of bright crunch, veggie goodness, and a flavor-packed spread makes them so satisfying, you’ll want to make them on repeat.
Cucumber sandwich ingredients
Labneh: A creamy, tangy yogurt cheese that replaces mayonnaise or cream cheese, adding a lighter touch.
Greek Yogurt & Salt: To make labneh if unavailable in stores.
Fresh Dill, Basil, Parsley: Adds herby freshness and flavor to the spread.
Spanish Extra Virgin Olive Oil: Drizzled for richness and silky texture.
English Cucumbers: Ideal for sandwiches; thinly sliced for crunch, no peeling needed.
Bread: A soft base to hold the creamy spread and crisp cucumbers.
How to make cucumber sandwiches
Prepare the Labneh Spread
Start by mixing 1 cup of labneh (you can use homemade or store-bought) with 3 tablespoons of finely chopped Italian parsley, dill, and basil in a small bowl. Add a dash of kosher salt and drizzle in some extra virgin olive oil. Stir the mixture well and set it aside.
Assemble the Sandwiches
Take 8 slices of soft sandwich bread and remove the crusts. Place the bread on a large cutting board. Generously smear one side of each slice with the labneh spread. Thinly slice half an English cucumber and arrange the slices on 4 of the bread slices, overlapping them to fit. For even slices, use a mandoline slicer. Top with the remaining bread slices, labneh-side down, to complete 4 sandwiches.
Cut and Serve
Press the sandwiches gently so the cucumber sticks to the labneh. Cut each sandwich into quarters, squares, or triangles using a sharp knife. Arrange the sandwiches on a platter and garnish with fresh dill. These are perfect for a bridal shower, tea party, or a simple tasty snack
How to keep cucumber sandwiches from getting soggy
To avoid soggy cucumber sandwiches, it’s important to take a few simple steps. First, salt the cucumber slices ahead of time. After slicing the cucumber, lay them in a single layer on a tray lined with paper towels. Sprinkle the cucumber with salt and let them sit for about 20 minutes. This will draw out any excess moisture, helping to keep the sandwiches crunchy. Once done, pat the slices dry before using them in the sandwiches.
Another important tip is to use enough of the creamy spread, like cream cheese or labneh, to act as a barrier between the cucumber and the bread. This will protect the bread from absorbing the cucumber’s liquid, keeping it soft and fresh. It’s essential to cover the bread well with the spread to ensure the cucumber liquid doesn’t make the sandwich soggy.
Ingredients:
- 1 large cucumber, thinly sliced
- 8 slices of whole grain or white bread (your choice)
- 4 oz cream cheese, softened
- 2 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 tbsp lemon juice
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, finely chopped (optional for garnish)
Directions:
- Prepare the cucumber: Wash the cucumber, slice it thinly, and place the slices on a paper towel to remove excess moisture.
- Make the spread: In a small bowl, mix the cream cheese, dill, lemon juice, salt, and pepper until smooth and well combined.
- Assemble the sandwiches: Spread a thin layer of the cream cheese mixture on each slice of bread.
- Layer the cucumbers: Arrange the cucumber slices evenly on top of the spread on one slice of bread.
- Finish: Top with the other slice of bread. Press gently to set.
- Slice and serve: Cut the sandwiches into quarters or halves and garnish with parsley if desired. Serve immediately or chill for 30 minutes before serving.
Nutritional Facts (per serving, 1 sandwich):
- Calories: 150 Protein: 4 Carbs: 18g
- Fiber: 2g Sugar: 2g Fat: 8g
- Saturated Fat: 4g Sodium: 220mg Vitamin A: 4% DV
- Vitamin C: 10% DV Calcium: 4% DV Iron: 2% DV
This version of the recipe offers a refreshing and nutritious twist, especially with the addition of fresh herbs and a creamy cheese spread. Perfect for a light meal or appetizer!