1/4 cup mayonnaise
2 large seedless cucumbers, very thinly sliced
Directions
Lay the cream cheese out on the counter for about 30 minutes so it softens and is easy to spread. While it softens, wash and dry the cucumbers.
Softened cream cheese and cucumbers on a kitchen counter
Softened cream cheese and cucumbers on a kitchen counter
Thinly slice the cucumbers into rounds. Aim for almost see-through slices so they stay tender and bite easily. Pat them dry gently with a paper towel so they don’t make the sandwiches soggy.
In a medium bowl, stir together the softened cream cheese and mayonnaise until the mixture is completely smooth and spreadable. You want a fluffy, creamy texture with no lumps.
Cream cheese spread being mixed until smooth
Cream cheese spread being mixed until smooth
Lay out the slices of white sandwich bread on a clean counter or cutting board. If the bread is very soft, you can leave it in a single layer for a few minutes to dry just slightly, which makes spreading easier without tearing.
Spread a thin but even layer of the cream cheese mixture over each slice of bread, going all the way to the edges so the sandwiches seal nicely once cut.
Arrange a single layer of cucumber slices over half of the bread slices, covering the surface but not piling them too thickly. The cucumbers should sit flat so the sandwiches stay neat when cut.
Bread slices topped with cream cheese and cucumber rounds
Bread slices topped with cream cheese and cucumber rounds
Top each cucumber-covered slice with a second slice of bread, cream cheese side down, to form sandwiches. Press very gently with your palm so everything adheres without squishing the filling out.
Use a sharp knife to trim off all the crusts from each sandwich, creating neat squares. Save the crusts for snacks or breadcrumbs if you’d like.
Cut each crustless sandwich into two triangles (or into four small squares if you prefer bite-size pieces). Wipe the knife with a damp cloth between cuts to keep the edges clean.
Crustless cucumber sandwiches being cut into triangles
Crustless cucumber sandwiches being cut into triangles
Arrange the cucumber sandwich triangles closely together on a silver serving tray or your favorite platter. Cover the tray loosely with plastic wrap and refrigerate for at least 30 minutes before serving so they chill and firm up a bit.
Serve the sandwiches slightly chilled. They’re best enjoyed the same day you make them, especially within a few hours, when the bread is still soft and the cucumbers are crisp.
Variations & Tips
For little ones who are unsure about cucumbers, you can make half the batch with just the cream cheese spread and slice those into smaller squares—they look like part of the same tray but are a bit simpler.
If you need to make these ahead for a busy party day, assemble and cut the sandwiches, then layer them in an airtight container between sheets of wax paper and refrigerate for up to 8 hours. For a slightly sturdier bite, choose a denser, bakery-style white bread instead of ultra-soft sandwich bread.
Sandwiches stored between wax paper for make-ahead prep
Sandwiches stored between wax paper for make-ahead prep
You can also peel the cucumbers if your family doesn’t like the texture of the skin, or use mini seedless cucumbers for extra tender slices. To stretch the recipe for a larger crowd, make the sandwiches open-faced: spread the cream cheese mixture on each bread slice, top with a single layer of cucumbers, trim off the crusts, and cut into small rectangles.
If you have picky eaters at home, let them help cut the sandwiches into fun shapes with cookie cutters—stars or hearts make them feel special, even though the recipe is still the same easy four ingredients.
Fun cucumber sandwich shapes for kids
