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English cucumbers are also known as European, hothouse, or seedless cucumbers. They are long and thin and you\u2019ll often find them shrink-wrapped at grocery stores.<\/p>\n<\/div><\/div>\n<\/div>\n![\"Four](\"https:\/\/thecookingjar.com\/wp-content\/uploads\/2025\/07\/cucumber-sandwiches-prep-shot.jpg\"\/)
![\"Four](\"https:\/\/thecookingjar.com\/wp-content\/uploads\/2025\/07\/cucumber-sandwiches-prep-shot.jpg\")
<\/figure>\n\n- Peeling <\/strong>\u2013 I left the skin on the cucumbers for a little extra crunch, but you can peel them if you prefer. Either way will work.<\/li>\n
- Slicing <\/strong>\u2013 Cucumber sandwiches are meant to be dainty tea sandwiches, so you\u2019ll want to slice your cucumbers very thin, about 1\/8\u2033 thick.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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\n- Cream cheese spread <\/strong>\u2013 The spread is made from a mix of sour cream, mayonnaise, garlic powder and salt and pepper. Mayonnaise thins out the cream cheese, so it\u2019s easier to spread. You can substitute either mayonnaise or cream cheese, or both, with Greek yogurt for a healthier option.<\/li>\n<\/ul>\n
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Recipe Notes:<\/h2>\n\n
You can save time by using your favorite flavor of cream cheese as a base for the spread and just adding fresh chopped dill.<\/p>\n<\/div><\/div>\n<\/div>\n![\"Several](\"https:\/\/thecookingjar.com\/wp-content\/uploads\/2025\/07\/cucumber-sandwiches-2.jpg\"\/)
![\"Several](\"https:\/\/thecookingjar.com\/wp-content\/uploads\/2025\/07\/cucumber-sandwiches-2.jpg\")
<\/figure>\n\n- Softening cream cheese<\/strong> \u2013 Soften the cream cheese so it\u2019s easier to make and mix your cream cheese spread. Set the cream cheese on the counter for about 30 minutes before preparing the sandwiches to soften it up.<\/li>\n
- Dill <\/strong>\u2013 Since this recipe is all about freshness, it\u2019s important to use fresh dill. Dill is one of those herbs where the dried version does not compare, just like fresh basil!<\/li>\n
- Substituting herbs<\/strong> \u2013 I used two tablespoons of fresh dill, but you can substitute dill with other fresh herbs like parsley or chives, or do a mixture. <\/li>\n
- Salt and pepper<\/strong> \u2013 You won\u2019t need to add a lot of salt since the cream cheese already has some, so a dash will do. You could even get away with skipping the salt entirely if you prefer to rely on the flavor of the cream cheese.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
How to Make Cucumber Sandwiches<\/h2>\n\n
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![\"The](\"https:\/\/thecookingjar.com\/wp-content\/uploads\/2025\/07\/cucumber-sandwiches-5-rotated.jpg\"\/)
![\"The](\"https:\/\/thecookingjar.com\/wp-content\/uploads\/2025\/07\/cucumber-sandwiches-5-rotated.jpg\")
<\/figure>\n\n- Spreading<\/strong> \u2013 Just like a lovingly made PB&J sandwich, spread the cream cheese from end to end. The cream cheese spread acts as a moisture barrier against the 96% water content of cucumber slices, so there\u2019s less chance of the sandwiches ending up soggy over time.<\/li>\n
- Cream cheese spread<\/strong> \u2013 1 tablespoon of the cream cheese mixture per slice of bread should give you a thin layer of cream cheese. Since both sides of the sandwich will have the spread, you will want a thin layer so it\u2019s not overpowering and balances nicely with the delicate cucumber slices.<\/li>\n<\/ul>\n
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Recipe Notes:<\/h2>\n\n
You should be left with about two tablespoons of the cream cheese mixture once all the sandwiches are assembled. Try using it on the ends of the bread or save it for something else!<\/p>\n<\/div><\/div>\n<\/div>\n
\n- Layering the cucumbers<\/strong> \u2013 I layered 6 thin slices of English cucumbers in each sandwich, stacked a little on top of each other.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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![\"The](\"https:\/\/thecookingjar.com\/wp-content\/uploads\/2025\/07\/cucumber-sandwiches-6.jpg\"\/)
![\"The](\"https:\/\/thecookingjar.com\/wp-content\/uploads\/2025\/07\/cucumber-sandwiches-6.jpg\")
<\/figure>\n\n- Sandwich shapes<\/strong> \u2013 I chose to cut each slice into 4 squares, but you can also cut them into 2 rectangles for a slightly bigger sandwich. You can also cut them into 4 triangles or 2 big triangles.<\/li>\n
- Cutting the sandwiches<\/strong> \u2013 Use a sharp knife so you get clean and crisp edges. Press down gently and make a gentle sawing cut.<\/li>\n<\/ul>\n
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Recipe Notes:<\/h2>\n\n
For neat and beautiful sandwiches, use a sharp knife when cutting off the crusts and the sandwiches into their shapes. A dull knife will result in jagged edges. Press down gently when cutting so your sandwiches aren\u2019t squished.<\/p>\n<\/div><\/div>\n<\/div>\n
\n- Making ahead<\/strong> \u2013 Like most recipes with fresh ingredients, cucumber sandwiches are best enjoyed fresh. The sandwiches will get soggy over time if left for too long as the cucumbers release their moisture. You can, however, make the cream cheese spread 1-2 days ahead of time and cut the crusts off the bread beforehand.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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![\"A](\"https:\/\/thecookingjar.com\/wp-content\/uploads\/2025\/07\/cucumber-sandwiches-3.jpg\"\/)
![\"A](\"https:\/\/thecookingjar.com\/wp-content\/uploads\/2025\/07\/cucumber-sandwiches-3.jpg\")
<\/figure>\nHow to Avoid Soggy Cucumber Sandwiches<\/h2>\n
Spreading the cream cheese mixture on both sides of the bread acts as a moisture barrier and keeps the bread slices from soaking up the water content from the sliced cucumbers. You can also sprinkle the cucumber slices with some salt and let them sit for 10-20 minutes to draw out the moisture. If you do this, remember to cut down on the salt content in the spread to balance out the salt in the cucumbers.<\/p>\n<\/div>\n<\/div>\n
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![\"Several](\"https:\/\/thecookingjar.com\/wp-content\/uploads\/2025\/07\/cucumber-sandwiches-4.jpg\"\/)
![\"Several](\"https:\/\/thecookingjar.com\/wp-content\/uploads\/2025\/07\/cucumber-sandwiches-4.jpg\")
<\/figure>\nHow are Leftovers?<\/h2>\n
Like most recipes involving cucumbers, cucumber sandwiches are best enjoyed fresh. Cucumbers have high water content and the salt in the dressing will eventually draw out moisture from them. This will make the sandwich watery if left to sit for too long.<\/p>\n
That said, I tested leftovers for up to three days and found them still palatable on the second day. By the third day, they had gotten soggy, so I strongly advise against keeping them for that long.<\/p>\n<\/div>\n<\/div>\n
![\"Several](\"https:\/\/thecookingjar.com\/wp-content\/uploads\/2025\/07\/cucumber-sandwiches-1.jpg\")
<\/figure>\n![\"Ingredients](\"https:\/\/thecookingjar.com\/wp-content\/uploads\/2025\/07\/cucumber-sandwiches-ingredients.jpg\"\/)
![\"Ingredients](\"https:\/\/thecookingjar.com\/wp-content\/uploads\/2025\/07\/cucumber-sandwiches-ingredients.jpg\")
<\/figure>\n![\"Several](\"https:\/\/thecookingjar.com\/wp-content\/uploads\/2025\/07\/cucumber-sandwiches-1-150x150.jpg\"\/)
![\"Several](\"https:\/\/thecookingjar.com\/wp-content\/uploads\/2025\/07\/cucumber-sandwiches-1-150x150.jpg\")
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