Cucumber Sandwiches

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These easy cucumber sandwiches come together with just 5 simple ingredients and are perfect for school lunches or a quick, kid-friendly snack.

Prep Time10

Total Time10

Course: Lunch

Cuisine: American

Diet: Vegetarian

Servings: full sandwiches

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

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.

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.