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These easy cucumber sandwiches are kid-approved and made with just 5 simple ingredients! They’re perfect for school lunches or as a quick, no-fuss snack at home.
With school starting soon, I’ve been testing a few new lunch ideas (like these English muffin pizzas) to keep things fun and easy. These cucumber sandwiches were a surprise hit with both my kids, so they’re officially being added to our lunchbox rotation this year!
PS: I’ve got a whole post dedicated to kids lunch box ideas, so if you’re looking for more inspo, definitely check it out!
Why You Gotta Try This One
This cucumber sandwich recipe has been a hit in our house, and I’m not mad about it. Here’s why it’s been on repeat lately:
- That crunchy cucumber + creamy combo = kid-approved. PS: They’re not just for kids. I’ve eaten these for my own lunch too!
- Perfect for lunchboxes or easy after-school snacks
- Fun and kid-friendly, but still feel a little special
- Come together in minutes with just 5 simple ingredients
- Totally customizable with different spreads or add-ins
Ingredients Needed
You only need a handful of simple ingredients to make these cute, crunchy sandwiches:
- cucumber – thinly sliced for the best texture and crunch. I like using either English or Persian cucumbers, but a regular cucumber will work as well.
- soft sandwich bread – I like using Nature’s Own whole wheat bread, but any soft, sandwich style bread will do for this recipe. Just make sure it’s fresh and soft for the best results. Trim the crusts if you want them extra lunchbox-friendly.
- cream cheese – adds a rich, creamy base that helps everything stick together. Use plain or try a herbed variety for extra flavor.
- fresh dill – totally optional, but adds a nice pop of flavor that pairs perfectly with the cream cheese and cucumber.
Find the full ingredient list with measurements in the recipe card below.
Easy Recipe Variations to Try
These sandwiches are super flexible, so feel free to switch things up based on what your kids like (or what you have on hand!):
- Add sliced turkey or chicken for a little extra protein
- Swap the cream cheese for hummus, beet hummus or mashed avocado
- Use gluten-free bread if needed—whatever works for your fam
- Mix in fresh herbs like chives or parsley to boost the cream cheese flavor
- Cut into fun shapes with cookie cutters to make them extra exciting for little ones
How to Make Cucumber Sandwiches
Step 1: In a small bowl, mix together the cream cheese, dill and salt until smooth and creamy.
Step 2: Spread a thin layer of the cream cheese mixture onto each slice of bread.
Step 3: Add a single layer of cucumber slices onto half the bread slices. It’s okay if they overlap a little.
Step 4: Top with the other bread slices to make sandwiches. Trim crusts if desired and cut into quarters, triangles or squares.
Brittany’s Tips for the Best Sandwich
- Slice the cucumbers thin. Thin slices help the sandwich hold together better and make it easier for little mouths to handle.
- Pat the cucumbers dry. A quick blot with a paper towel keeps the bread from getting soggy.
- Soften the cream cheese. Let it sit out for a few minutes so it spreads smoothly without tearing the bread.
- Assemble just before serving. These are best made fresh so the bread stays soft and the cucumbers stay crisp.
- Packing for lunch? To make ahead of time for lunch wrap the sandwiches tightly in plastic wrap or beeswax wrap to help keep them soft and fresh until lunchtime. Serve with fruit, crackers, or a yogurt pouch for a full lunchbox.
How to Store
These sandwiches are best served fresh, but if you need to prep them ahead, here’s how to keep them tasting their best:
- Fridge: Store assembled sandwiches in an airtight container for up to 24 hours. For best results, pat the cucumbers dry and layer the sandwiches between paper towels to help prevent sogginess. I don’t recommend freezing these, as the bread and cucumbers won’t hold up well after thawing.
- Lunchbox: If packing for school, place the sandwich in a sealed container and use an ice pack to keep it cool until lunchtime.
- Make-ahead tip: You can slice the cucumbers and mix the cream cheese spread a day in advance to make assembly super quick in the morning.
More Kid-Friendly Recipes
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Cucumber Sandwiches
Ingredients
- 1 English cucumber, thinly sliced (or use mini cucumbers) – you can peel the cucumber if desired
- 4 oz cream cheese, softened (use dairy-free if needed)
- 1 teaspoon fresh dill, optional but recommended
- Pinch of salt
- 6 slices soft sandwich bread, white, whole wheat, or your favorite
- Optional: You could do a thin layer of hummus or mashed avocado instead of cream cheese
Instructions
- In a small bowl, mix the softened cream cheese with a pinch of salt and fresh chopped dill (if using). Stir until smooth and spreadable.
- Lay out your bread slices. If your kiddos prefer crustless sandwiches, go ahead and trim the crusts now or wait until after assembling—totally up to you!
- Spread a thin layer of the cream cheese mixture onto each slice of bread.
- Place a single layer of thinly sliced cucumbers onto half of the bread slices. A little overlap is totally fine here!
- Top each cucumber-covered slice with a second slice of bread to make a sandwich. Then cut into quarters, squares or triangles.
Notes
- Make it dairy-free: Swap the cream cheese for hummus, guacamole, or a dairy-free spread.
- Bread options: Any soft sandwich bread will work. You can use gluten-free or whole grain depending on your preferences.
- Add-ins: Feel free to add thin slices of turkey or chicken for some protein.
- Make-ahead tip: Prep the cream cheese mixture and slice the cucumbers the night before to save time in the morning.
- Storage: Best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 24 hours. Layer sandwiches between paper towels to prevent sogginess.
- Lunchbox tip: Wrap sandwiches tightly and pack with an ice pack to keep them cool until lunchtime.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
