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Triangular cucumber sandwiches filled with sliced cucumbers and dill cream cheese on a white serving platter

Dill Cucumber Sandwiches on Lightly Griddled White Bread

Creamy cucumber sandwiches made with a dill cream cheese spread, unpeeled cucumber slices, and white bread lightly griddled on one side for structure without tough toast.
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Prep Time 15 minutes
Cook Time 5 minutes
Optional Chill Time 8 hours
Total Time 20 minutes
Course Appetizer, Lunch, Snack
Cuisine American, Southern
Servings 4 sandwiches

Equipment

  • Medium mixing bowl
  • Fork or rubber spatula
  • Cutting board
  • Sharp knife
  • Paper towels
  • Skillet or griddle
  • Butter knife or offset spatula

Ingredients
  

  • 4 ounces Cream cheese softened
  • 2 Tbsp Duke's mayonnaise
  • 2 Tbsp Finely chopped fresh dill
  • 1 Tbsp Finely chopped fresh chives
  • 1 tsp Lemon zest
  • 1/4 tsp Kosher salt plus more for seasoning cucumbers
  • 1/8 tsp Black pepper plus more for seasoning cucumbers
  • 1 English Cucumber unpeeled and sliced into 1/4-inch rounds
  • 8 slices Soft white sandwich bread
  • 2 Tbsp Butter divided

Instructions
 

  • In a medium bowl, combine the softened cream cheese, mayonnaise, dill, chives, lemon zest, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Mix until smooth and evenly combined. For the best flavor, cover and refrigerate overnight.
  • When ready to assemble the sandwiches, let the cream cheese spread sit at room temperature for a few minutes so it is easier to spread.
  • Arrange the cucumber slices on a paper towel-lined plate or cutting board. Season lightly with salt and pepper. Let sit while you prepare the bread.
  • Heat a skillet over medium-low heat. Add a small amount of butter and griddle the bread slices on one side only, just until lightly golden. Work in batches as needed, adding more butter as necessary.
  • Let the bread cool briefly. While the bread cools, gently blot the cucumber slices with paper towels to remove excess surface moisture.
  • Spread the cream cheese mixture onto the soft, ungriddled side of each slice of bread.
  • Layer cucumber slices over 4 slices of bread, then top with the remaining bread slices so the golden sides face out.
  • Cut into halves, triangles, or fingers. Serve soon after assembling.

Notes

  • The spread can be made the day before and tastes better after chilling overnight.
  • Griddle only one side of the bread. The spread goes on the soft side, and the golden side faces out.
  • Do not fully toast the bread. The goal is light structure, not crunch.
  • Cucumber sandwiches are best assembled close to serving. The spread can be made ahead, but the finished sandwiches are best fresh.
  • For tea sandwiches, trim the crusts after assembling and cut each sandwich into narrow fingers or small triangles.
Keyword Cucumber sandwiches, Summer lunch