No more boring or soggy cucumber sandwiches! This recipe and tips will walk you through how to make cucumber sandwiches perfectly. With a creamy, extra herby Mediterranean spread (without cream cheese or mayo), you’ll be serving these on repeat—for parties, picnics, or even a light lunch.
The Best Cucumber Sandwiches Have Zero Cream Cheese
When it comes to making amazing cucumber sandwiches, I skip the cream cheese, mayo, and butter. Instead, I reach for labneh. If you ask me, it’s the best spread for cucumber sandwiches (and it’s even better whipped with a little extra virgin olive oil). It’s creamy like cream cheese, but tangy and loaded with probiotics because it’s made from strained yogurt.
While butter, mayo or cream cheese is common in English cucumber sandwiches, I grew up with labneh, so I had to add my Mediterranean twist to these dainty tea sandwiches. I mix creamy labneh with fresh herbs like parsley, dill, and basil, then spread it on tender white bread before layering on crisp slices of cucumber to make these refreshing, airy sandwiches.
This cucumber sandwich recipe will yield 16 small cucumber sandwich squares or triangles, perfect for a small crowd when served alongside other appetizers and fresh party bites like a colorful crudites platter, prosciutto e melone, or even Greek salad skewers. And of course, you can also serve them for lunch on a hot summer day with a small cup of tomato gazpacho, when you don’t want to turn the heat on.
A Note from Suzy
“My Mediterranean-inspired cucumber sandwich recipe swaps the mayo and cream cheese for creamy labneh and fresh herbs. You’ll never go back to cream cheese again.”
Cucumber sandwich ingredients
Cucumber tea sandwiches are made of three main things: the spread, sliced cucumber, and bread. Here’s what you’ll need to make cucumber sandwiches with dill and other herbs:
- The Labneh: Instead of mayonnaise and cream cheese, try labneh, a creamy yogurt cheese that is also tangy and lighter. You can make labneh from Greek yogurt and salt, but it is also available in many grocery stores.
- Fresh Herbs: I mix the labneh with a generous amount of fresh dill, basil, and parsley to smear onto the bread. A drizzle of peppery Spanish extra virgin olive oil adds richness and makes the labneh even more silky.
- Cucumber: English cucumbers (also known as hot house cucumbers or burpless cucumbers) are ideal in these sandwiches because they have thin skin, so you don’t need to peel them. They are also less watery than other types of cucumber because of their small seeds. If you can find thicker-skinned slicing cucumbers, definitely peel them to remove the waxy skin. And salt them to get rid of excess moisture. The seeds can be large, if they are, I would use a spoon to scoop them out. Otherwise, leave them in.
- Plain soft white sandwich bread is the best bread for cucumber sandwiches. You could also use pumpernickel or your favorite sandwich bread, but avoid crusty bread, bread that is too textured or has holes in it. And don’t forget to remove the crusts! This makes the sandwiches more special, as they will all look uniform.
How to Make Cucumber Sandwiches
Nothing complicated about this cucumber sandwich recipe. In mere minutes, you can have elegant tea sandwiches for a small crowd!
- Make the labneh spread. Mix together 1 cup labneh (homemade or store-bought), 3 tablespoons each finely chopped Italian parsley, dill, and basil, and a dash of kosher salt in a small bowl. Drizzle some extra virgin olive oil and mix well. Set the spread aside for now.
- Assemble the cucumber sandwiches. Remove the crusts from 8 slices of soft sandwich bread, and place the bread on a large cutting board. Generously smear one side of each slice with the labneh. Arrange thin slices of half an English cucumber on 4 of the bread slices, overlapping the cucumbers so they fit well. (To ensure all the slices are even, use a mandoline.) Top with the other slice of bread, labneh-side down, to make 4 cucumber sandwiches.
- Cut and serve. Press the sandwiches down gently so the sliced cucumber sticks to the labneh. Then, carefully cut each cucumber sandwich into quarters (squares or triangles) using a sharp knife. Arrange the sandwiches on a serving platter and garnish with some fresh dill. Enjoy at a bridal shower, tea party, or as a tasty snack!
How to Keep Cucumber Sandwiches from Getting Soggy
Cucumber sandwiches are best made just 1 to 3 hours ahead of time, but they can be made up to a day in advance. But if you decide to make them ahead, you run the risk of them turning mushy. Be sure to follow these tips to ensure crunchy cucumber sandwiches that are not soggy:
- Salt the cucumber ahead of time. After you slice the cucumber, lay the slices in a single layer on a tray lined with paper towels. Salt the cucumber and allow them to sit for around 20 minutes to draw out excess moisture. Pat the slices dry before using them in the sandwiches. I use a similar method in my cucumber salad recipe to help keep the cucumber from becoming soft.
- Use enough of the creamy spread to protect the bread. Your cream cheese or labneh will act as a “barrier”, keeping the cucumber liquid away from the soft bread, so it’s important to use enough to cover the bread well.
Why I Don’t Use Cream Cheese
I don’t have anything against cream cheese per se; I just think labneh is more interesting and a little better for you. So here are my reasons why labneh is better than cream cheese on a cucumber sandwich.
- Because labneh is made from strained plain yogurt, it has that tangy bite that only yogurt can have, and it adds an exciting flavor note to the sandwich.
- I think it’s a better moisture barrier between the bread and the sliced cucumbers.
- It is rich in probiotics because it’s made from yogurt.
What to Serve with Cucumber Tea Sandwiches
These bite-sized morsels are an easy recipe to make when party season rolls around. Serve them for Mother’s Day, graduation, tea parties, bridal, or baby showers.
Cucumber finger sandwiches are effortlessly elegant, but you can play that up even more if you serve them on pretty platters with a few cucumber slices placed artfully on top, and a sprinkle of fresh dill for more verdant green color.
Here are some ideas for other appetizers, finger foods, and little desserts to serve with your cucumber finger sandwiches, and, of course, don’t forget the tea.
- Radish and butter
- Antipasto skewers
- Prosciutto and melon
- Tomato and feta bites
- Baked eggplant fries
- Biscotti
- Ghorayebah cookies
- Open-Faced Eggplant Parmesan Sandwich
Make Ahead and Storage
To store leftover sandwiches: Cucumber finger sandwiches do not keep very long. Wrap leftovers tightly in plastic wrap and store in an airtight container in the fridge for 1 day tops.
To store leftover herby labneh spread, keep it in an airtight jar or container for up to 4 days in the refrigerator.
Make Ahead (Same Day): It’s best to make these tea sandwiches the same day you plan to serve them. Start 3 hours before serving for best results.
Make ahead (24 Hours Before Serving): If you must make them the night before, salt the cucumbers for 20 minutes to pull out extra moisture, pat dry with a paper towel, and assemble the sandwiches. Make sure the labneh fully coats the bread so the cucumber slices don’t come in contact with the bread. Wrap in plastic and store in an air-tight container in the fridge.
Must-Try Cucumber Sandwich Recipe
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Ingredients
- 1 cup labneh, homemade or store-bought
- 3 tablespoons finely chopped parsley
- 3 tablespoons finely chopped dill
- 3 tablespoons chopped basil
- Kosher salt
- Extra virgin olive oil
- 1/2 English cucumber, thinly sliced
- 8 slices soft bread, crust removed
Instructions
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In a small mixing bowl, combine the labneh, chopped fresh herbs, and a dash of kosher salt. Add a drizzle of extra virgin olive oil. Mix well.
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Arrange the bread slices on a large cutting board and spread one side of each slice with a generous spoonful of labneh.
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Arrange the cucumber slices on half of the bread slices, overlapping the cucumbers so they will fit well. Top with the other slice of bread (you should have 4 cucumber sandwiches at this point).
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Pressing down gently, cut each cucumber sandwich into quarters (triangles or rectangles will work as well).
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Arrange the sandwiches on a plate and serve with a garnish of dill. (If you have any cucumber slices left, you can arrange them on the plate as well). Enjoy!
Video
Notes
- Best cucumber to use: I like using English cucumbers here, which are seedless and are not as watery. And since their skin is very thin, it does not have to be peeled. If using regular garden cucumber (the kind with the thick waxy skin), you do have to peel them.
- Tip to avoid soggy cucumber tea sandwiches: Lay the cucumber slices on a tray lined with paper towel and sprinkle them with some kosher salt. Allow them to sit for 20 minutes or so to release their juices, and pat dry before using.
- This recipe will serve up to 8 people for a snack or appetizer (4 small square sandwiches per person).
- Serving a larger crowd? Feel free to double or triple the recipe.
- Leftovers and storage: Leftovers will keep in the fridge, tightly wrapped in plastic wrap and then placed in an airtight container, for no more than a day. The labneh spread will keep in an airtight jar or container for up to 4 days in the refrigerator.
- Visit our Shop to browse quality Mediterranean ingredients including extra virgin olive oils, all-natural and organic spices, and more.
Nutrition
*This post was recently updated for the readers’ benefit.
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Technically, yes, you can make cucumber sandwiches ahead of time, but I would make them no more than 1 to 3 hours before serving. If you must make them a full day in advance, spread the cucumber slices in an even layer. Sprinkle with salt and let stand for 20 minutes. Pat dry with a paper towel, then assemble your sandwiches and cover with plastic wrap.
The best way to keep cucumber sandwiches from getting soggy is to make sure your sandwich spread reaches the edges of the bread, preventing the high-moisture cucumber from coming in contact with the bread. Cut the cucumbers in thin slices so there is less moisture to release.
Many people think the traditional spread for cucumber sandwiches is mayo or cream cheese, but it’s actually butter. I skip all three of those spreads and use labneh. It’s made from strained yogurt, acts as the perfect barrier preventing the cucumbers from making the bread soggy, and it has a lovely tang that complements the herbs and cucumbers.
In high-society Edwardian England, they would peel the cucumbers with the goal of keeping them dainty. However, I usually use thin-skinned English or Persian cucumbers so I don’t peel them. Plus, I appreciate the pop of color. If using a standard, American slicing cucumber, I would peel it and scrape out the seeds because the skin is thicker, more bitter, and the seeds are larger than in an English cucumber.
Soft, white sandwich bread is the classic choice for cucumber sandwiches, but you could also use pumpernickel for a bold flavor and color contrast. The goal is a delicate sandwich that is easy to eat.
The post The Best Cucumber Sandwiches (No Cream Cheese!) appeared first on The Mediterranean Dish.