Whenever I have friends over for tea, these creamy cucumber sandwiches are one of the first snacks I make. They take less than 20 minutes to make and work well for an evening snack, a quick kids’ lunch, or a Sunday picnic.
They’re a simple no-cook snack with a creamy filling and fresh cucumber. You just need sandwich bread, cucumber, and a creamy spread. Put everything together, and they’re ready to eat.
I also like making these sandwiches ahead of time. Assemble them, refrigerate, and serve when you’re ready. They also make an easy snack for game day.
They’re good on their own, but you can also serve them with your favorite dip or dressing. You can serve them as a quick snack or take them along to a party or picnic.
How to Make Creamy Cucumber Sandwiches
INGREDIENTS:
- 8 slices sandwich bread, crusts removed
- 1 cup hung curd
- ⅓ cup mayonnaise
- 3 green chilies, finely chopped
- 2 tbsp fresh coriander, finely chopped
- ½ tsp black pepper
- ½ tsp salt, or to taste
- ½ cup spicy cilantro dip
- 2 cucumbers, thinly sliced
- 1 tsp red chili flakes
- 2 tsp butter
- ½ tsp black salt
Step-by-Step Instructions
1. In a medium bowl, combine the hung curd, mayonnaise, finely chopped green chilies, fresh coriander, black pepper, and salt. Mix until smooth and creamy.
2. Take a slice of crustless bread and spread the spicy cilantro dip evenly over it. Top with the curd-mayo spread prepared above.
3. Arrange 8–9 cucumber slices over the spread.
4. Sprinkle red chili flakes and black salt over the cucumber.
5. Spread a generous layer of butter over another slice of crustless bread and place it butter-side down over the cucumber layer. Gently press the sandwich together.
6. Cut the sandwich into triangles or squares using a sharp knife. Wipe the knife with a clean cloth or paper towel between cuts.
Serve the sandwiches fresh, or refrigerate them until you’re ready to eat.
Important Recipe Notes:
- Use fresh, soft bread: Choose fresh sandwich bread for the best flavor and texture. Removing the crusts is optional, but it makes the sandwiches look neater.
- Serve fresh: These sandwiches taste best when served fresh. You can chill them for a couple of hours before serving, but avoid storing them for too long, as the cucumber and creamy filling can make the bread soggy.
- Chill before slicing: Refrigerate the assembled sandwiches for 10-12 minutes before serving for easier slicing.
- Use a sharp knife: Use a sharp knife for clean cuts. Wipe the blade between slices to keep the cuts clean.
- Add a dip: These sandwiches are good on their own, but you can also serve them with your favorite dip or some ranch dressing.
Creamy Cucumber Sandwiches
Ingredients
Method
- In a medium bowl, combine the hung curd, mayonnaise, finely chopped green chilies, fresh coriander, black pepper, and salt. Mix until smooth and creamy.
- Take a slice of crustless bread and spread the spicy cilantro dip evenly over it. Top with the curd-mayo spread prepared above.
- Arrange 8–9 cucumber slices over the spread.
- Sprinkle red chili flakes and black salt over the cucumber.
- Spread a generous layer of butter over another slice of crustless bread and place it butter-side down over the cucumber layer. Gently press the sandwich together.
- Cut the sandwich into triangles or squares using a sharp knife. Wipe the knife with a clean cloth or paper towel between cuts.