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Cucumber Cream Cheese Sandwiches

Deliciously soft Cucumber Cream Cheese Sandwiches with a creamy spread and fresh cucumber slices, perfect for tea parties and brunches.
Print Recipe
Prep Time 20 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Brunch, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

The Bread
  • 8 slices soft white bread The basic grocery store kind. Choose a brand that squishes easily.
The Spread Base
  • 1 package (8 oz) cream cheese, softened Full-fat gives the best texture.
  • 2 tbsp butter, softened Helps blend the cream cheese smoothly.
  • 2 tbsp mayonnaise Provides lightness to the spread.
The Fresh Stuff
  • 6 green onions, finely sliced (green tops only) Adds brightness without overpowering.
  • 1 medium seedless cucumber, unpeeled Slice into thin ribbons.
  • 1 package butter lettuce Optional but recommended for a tender texture.
Seasoning
  • 1/4 tsp celery salt Start small; adjust to taste.
  • 1 pinch kosher salt Optional, depending on cucumber salting.

Method
 

Preparation
  1. Soften the cream cheese, butter, and mayonnaise, then mix them together until blended.
  2. Prepare the cucumber by slicing it into thin ribbons.
  3. Finely slice the green tops of the green onions.
  4. Spread the cream cheese mixture onto slices of bread, avoiding the edges.
  5. Layer the cucumber ribbons and green onion on top of the spread.
  6. Add a layer of butter lettuce if using.
  7. Cover with another slice of bread and trim off the crusts for presentation.
Chill
  1. Wrap the sandwiches and let them chill in the fridge for 1-2 hours for best flavor.
Serving
  1. Cut the sandwiches into triangles and serve.

Notes

Wrap sandwiches tightly and use paper towels to absorb moisture if making ahead. Best served fresh within a few hours.