The Best Cucumber Sandwich

Cucumber sandwiches

The Spruce / Stephanie Gallagher

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
98 Calories
5g Fat
10g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 98
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 190mg 8%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 3%
Protein 3g
Calcium 35mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When you hear of cucumber sandwiches you may only think of a ladies' tea party. But when made properly, these cucumber sandwiches make a great school lunch or appetizer for a festive gathering. What makes them so special is the seasoning in the cream cheese.

You can make this recipe for cucumber sandwiches with or without the cut-outs, but kids may be more interested when the sandwiches have fun designs. Aspic cutters are perfect for making the cutouts but small cookie cutters will work as well.


  • 8 slices bread
  • 4 tablespoons (1/2 a block) cream cheese
  • 1/8 teaspoon lemon pepper
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/2 medium cucumber (peeled and cut into thin slices)

Steps to Make It

  1. With a 3-inch round cookie cutter or biscuit cutter, cut bread slices into circles. With an aspic cutter, make a decorative cutout in the center of 4 of the bread slices.

  2. In a small bowl, mix cream cheese, lemon pepper, sea salt, garlic powder, and onion powder together.

  3. Spread 1 tablespoon of the mixture onto each of the 4 bread slices that do not have center cutouts. Top each with several cucumber slices.

  4. Sprinkle just a pinch (no more!) of sea salt on top of the cucumber slices. Top with the 4 bread slices with the decorative cutouts.


  • You can use almost any type of sandwich bread for this recipe. White bread is traditional, but pumpernickel bread would also be delicious. You can even use a rye bread or multigrain or whole wheat. As long as the bread is sliced evenly, feel free to pick your favorite. If you don't care for lemon pepper or only have black pepper, you can easily make the swap. And although sea salt really adds the perfect touch, kosher salt will also work.
  • To slice the cucumber evenly and thinly, it is best to use a mandoline or the slicing insert of your food processor. If you have to cut by hand, simply take your time and do your best to make each slice even. If the skin of the cucumber is thin, you do not have to peel it.

Recipe Variations

  • As delicious as these sandwiches are as is, this recipe is also ideal for adding an ingredient or two. As a nod to a New York-style bagel, slipping a bit of smoked salmon in with the cucumber makes for a delicious and pretty sandwich; add a few rings of red onion as well if you like. And, of course, a few slices of avocado are always welcome, especially when spritzed with a squeeze of fresh lemon juice and sprinkled with salt. The sandwich takes on a fresh twist with the addition of mint, parsley, or dill (or a combination), and by using a scallion or veggie cream cheese instead of plain, you will completely transform the dish with very little effort.