Dill Cream Cheese and Cucumber Sandwich

If you ask me, cucumber sandwiches deserve way more love than they get.

This classic tea sandwich gets a serious upgrade with a cream cheese spread that’s packed with fresh herbs and a hint of lemon. Crisp cucumber slices add a cool crunch that pairs perfectly with the rich, tangy filling.

The cream cheese mixture comes together with fresh dill and chives, a touch of mayo, and some lemon zest for brightness. Soft white bread holds it all together without getting in the way.

It’s a simple sandwich that works for lunch, afternoon snacks, or even a light dinner on warm days.

What Kind of Cream Cheese Should I Use?

For this cucumber sandwich, you’ll want to stick with full-fat cream cheese – the real deal, not the reduced-fat or whipped versions. Full-fat cream cheese has the best flavor and spreads more easily, especially when it’s at room temperature like the recipe calls for.

Store brands work just as well as name brands here, so feel free to save a few bucks if you’d like. The most important thing is making sure your cream cheese is actually at room temperature before you start mixing – cold cream cheese is hard to work with and won’t blend smoothly with the herbs and mayo.

Options for Substitutions

This simple sandwich recipe works well with a few easy swaps if you need them:

• English cucumber: Regular cucumbers work fine here – just peel them and scoop out the seeds with a spoon before slicing. You’ll want to salt and drain them the same way to remove excess moisture.
• Fresh dill and chives: If you don’t have fresh herbs, you can use 1 1/2 teaspoons of dried dill and 1 1/2 teaspoons of dried chives instead. Just mix them into the cream cheese a bit earlier to let the flavors bloom.
• Full-fat cream cheese: You can use reduced-fat cream cheese if that’s what you have, though the spread might be slightly less rich and creamy. Make sure it’s at room temperature for easy mixing.
• White sandwich bread: Feel free to use whole wheat, multigrain, or even pumpernickel bread. Rye bread also pairs nicely with cucumber and dill for a different flavor profile.
• Mayonnaise: Greek yogurt or sour cream can replace the mayo for a tangier taste. Use the same amount and mix it in with the cream cheese.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with cucumber sandwiches is skipping the salting step, which leaves you with watery, soggy bread – those 30 minutes to an hour of draining the cucumbers really does make a difference in keeping your sandwiches crisp.

Another common error is using cold cream cheese straight from the fridge, as it won’t spread smoothly and can tear your bread, so make sure it sits out for at least 30 minutes before mixing.

To take these sandwiches to the next level, slice your cucumbers as uniformly as possible (a mandoline helps here) so they layer evenly, and don’t assemble them more than an hour before serving or the bread will start to get mushy.

If you’re making these ahead, keep the cream cheese mixture and cucumbers separate, then assemble just before your guests arrive for the freshest results.

What to Serve With Cream Cheese and Cucumber Sandwiches?

These sandwiches are perfect for an afternoon tea spread or a light lunch, so I like to keep the sides simple and refreshing. A bowl of mixed berries or sliced strawberries makes a nice sweet contrast to the savory, herby cream cheese filling. If you want something more substantial, a simple pasta salad with lemon vinaigrette or a cup of chilled gazpacho works really well alongside these cool, crisp sandwiches. For a full tea party vibe, add some kettle chips, mixed nuts, or even a few deviled eggs to round out the plate.

Storage Instructions

Prep Ahead: You can mix up the herbed cream cheese spread a day or two in advance and keep it in the fridge. The cucumbers can also be sliced and salted ahead of time, just pat them dry before assembling. I wouldn’t recommend making the full sandwiches more than a few hours ahead though, since the bread can get soggy.

Store: If you have leftover sandwiches, wrap them tightly in plastic wrap or store in an airtight container in the fridge for up to 1 day. They’re best eaten fresh, but they’ll still be decent the next day for lunch. Just know the cucumbers will release some moisture, so the bread won’t be quite as crisp.

Serve: These sandwiches are meant to be enjoyed cold or at room temperature, so there’s no need to heat them up. If you made them ahead, just take them out of the fridge about 10 minutes before serving to take the chill off.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 48-54 g
• Fat: 125-135 g
• Carbohydrates: 260-280 g

Ingredients

For the cucumber filling:

• 1 lb cucumber (peeled and sliced into 1/8-inch rounds)
• 3/4 tsp kosher salt

For the herb spread:

• 12 oz cream cheese (softened to room temperature, about 70°F)
• 2 tbsp fresh dill (finely minced)
• 2 tbsp fresh chives (finely minced)
• 3 1/2 tbsp mayonnaise
• 1/2 tsp salt
• 1/2 tsp freshly cracked black pepper
• 1 tsp lemon zest (finely grated)

For assembly:

• 1 loaf white bread (Pepperidge Farm Farmhouse Hearty White recommended)

Step 1: Prepare and Drain the Cucumbers

• 1 lb cucumber, peeled and sliced into 1/8-inch rounds
• 3/4 tsp kosher salt

Peel the cucumber and slice it into 1/8-inch rounds—this thin slicing is essential for even moisture removal and a delicate texture in the final sandwich.

Place the sliced cucumbers in a fine-mesh strainer and toss with the kosher salt, which will draw out excess moisture and firm up the slices.

Let them drain for 30 minutes to 1 hour; this step prevents your sandwich from becoming soggy and concentrates the cucumber flavor.

I find that salting cucumbers ahead of time is the secret to keeping these delicate sandwiches from falling apart after a few hours.

Step 2: Make the Cream Cheese Spread

• 12 oz cream cheese, softened to room temperature
• 3 1/2 tbsp mayonnaise
• 2 tbsp fresh dill, finely minced
• 2 tbsp fresh chives, finely minced
• 1/2 tsp salt
• 1/2 tsp freshly cracked black pepper
• 1 tsp lemon zest, finely grated

While the cucumbers are draining, combine the softened cream cheese, mayonnaise, finely minced dill, finely minced chives, salt, freshly cracked black pepper, and lemon zest in a bowl.

Mix until smooth and fully combined, ensuring the herbs are evenly distributed throughout for consistent flavor in each bite.

The cream cheese should be at room temperature so it spreads smoothly without tearing the bread.

Step 3: Assemble and Finish the Sandwiches

• drained cucumber slices from Step 1
• cream cheese spread from Step 2
• 1 loaf white bread

Once the cucumbers have fully drained, pat them dry with paper towels to remove any remaining moisture.

Lay out 14 bread slices and spread 1 1/2 tablespoons of the cream cheese mixture from Step 2 on each slice.

I like to use an offset spatula for even spreading—it ensures the filling reaches the edges and holds the cucumbers in place.

Arrange approximately 15 drained cucumber slices on 7 of the prepared bread slices, then top each with a second bread slice, cream cheese side down, to create 7 sandwiches.

Trim off the crusts with a sharp knife, then cut each sandwich diagonally in half or into triangles for a classic presentation.

Dill Cream Cheese and Cucumber Sandwich

Delicious Dill Cream Cheese and Cucumber Sandwich recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings: 7 sandwiches

Calories: 2400

Ingredients Method

Ingredients

  

For the cucumber filling

• 1 lb cucumber (peeled and sliced into 1/8-inch rounds)
• 3/4 tsp kosher salt

For the herb spread

• 12 oz cream cheese (softened to room temperature, about 70°F)
• 2 tbsp fresh dill (finely minced)
• 2 tbsp fresh chives (finely minced)
• 3 1/2 tbsp mayonnaise
• 1/2 tsp salt
• 1/2 tsp freshly cracked black pepper
• 1 tsp lemon zest (finely grated)

For assembly

• 1 loaf white bread (Pepperidge Farm Farmhouse Hearty White recommended)

Method

 

1. Peel the cucumber and slice it into 1/8-inch rounds—this thin slicing is essential for even moisture removal and a delicate texture in the final sandwich. Place the sliced cucumbers in a fine-mesh strainer and toss with the kosher salt, which will draw out excess moisture and firm up the slices. Let them drain for 30 minutes to 1 hour; this step prevents your sandwich from becoming soggy and concentrates the cucumber flavor. I find that salting cucumbers ahead of time is the secret to keeping these delicate sandwiches from falling apart after a few hours.
2. While the cucumbers are draining, combine the softened cream cheese, mayonnaise, finely minced dill, finely minced chives, salt, freshly cracked black pepper, and lemon zest in a bowl. Mix until smooth and fully combined, ensuring the herbs are evenly distributed throughout for consistent flavor in each bite. The cream cheese should be at room temperature so it spreads smoothly without tearing the bread.
3. Once the cucumbers have fully drained, pat them dry with paper towels to remove any remaining moisture. Lay out 14 bread slices and spread 1 1/2 tablespoons of the cream cheese mixture from Step 2 on each slice. I like to use an offset spatula for even spreading—it ensures the filling reaches the edges and holds the cucumbers in place. Arrange approximately 15 drained cucumber slices on 7 of the prepared bread slices, then top each with a second bread slice, cream cheese side down, to create 7 sandwiches. Trim off the crusts with a sharp knife, then cut each sandwich diagonally in half or into triangles for a classic presentation.