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A stack of two delicious cucumber salad sandwiches made with toasted bread, creamy filling, and fresh cucumber slices on a plate.
Maryam

Refreshing Cucumber Dill Salad Sandwiches

A light and delightful classic, these cucumber dill salad sandwiches feature crisp, thinly sliced cucumbers and red onion tossed in a creamy, tangy dill dressing, perfectly nestled between slices of soft bread.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 sandwiches
Course: Appetizer, lunch, Snack
Cuisine: American, Classic
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Cucumber Dill Salad
  • 2 large English cucumbers thinly sliced (about 3 cups)
  • 1/4 small red onion very thinly sliced and finely minced (about 2 tbsp)
  • 1/4 cup fresh dill chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
For the Sandwiches
  • 8 slices white or whole wheat sandwich bread
  • 2 tbsp unsalted butter softened, optional

Equipment

  • Mixing Bowl
  • Whisk
  • Sharp knife
  • Cutting board
  • Vegetable Peeler
  • Spatula

Method
 

Prepare the Cucumber Dill Salad
  1. If desired, peel the cucumbers partially or fully. Thinly slice the cucumbers using a mandoline or a sharp knife. Place in a medium mixing bowl.
  2. Finely mince the red onion and add to the bowl with the cucumbers.
  3. Add the chopped fresh dill to the cucumber mixture.
  4. In a separate small bowl, whisk together the mayonnaise, sour cream, lemon juice, salt, and pepper until smooth and well combined.
  5. Pour the dressing over the cucumber mixture. Using a spatula or spoon, gently fold until all the cucumber and onion slices are evenly coated.
  6. Cover the bowl and refrigerate for at least 10-15 minutes to allow the flavors to meld and the salad to chill. This also helps draw out a little excess moisture from the cucumbers.
Assemble the Sandwiches
  1. If using, lightly butter one side of each bread slice. This helps prevent the bread from getting soggy.
  2. Divide the chilled cucumber dill salad evenly among four slices of bread, spreading it generously.
  3. Top with the remaining four slices of bread.
  4. If desired for presentation, carefully trim the crusts from the sandwiches. Cut each sandwich diagonally into two triangles or into four small squares (finger sandwiches).
  5. Serve immediately or keep refrigerated until ready to serve.

Notes

For extra crispness, you can salt the sliced cucumbers and let them sit for 15 minutes, then pat them dry before mixing with the dressing. This removes excess water. Consider adding a pinch of garlic powder or a very tiny amount of minced garlic to the dressing for an extra kick. These sandwiches are best enjoyed fresh. If making ahead, assemble just before serving to prevent the bread from becoming soggy.