These Cream Cheese and Cucumber Sandwiches are easy to make and so refreshing. My cucumber sandwiches are a little less dainty than the original version, but they’re so much heartier and packed with fresh flavors. The cucumbers have a nice vinegary bite, and the microgreens add healthy nutrients. Serve these vegetarian sandwiches with chips and fruit and enjoy for lunch or dinner. I hope you enjoy these loaded vegetarian sandwiches as much as I do!
I’ve been loving sandwiches this summer, and these Refreshing Cream Cheese and Cucumber Sandwiches might be my favorite ones yet. Cucumber cream cheese sandwiches are usually made on white bread, with the crusts cut off. They are dainty and often served at tea parties. My version is a little more hearty and has a lot more flavor. The cream cheese spread is packed with fresh herbs, and the cucumbers are marinated in vinegar for a nice bite.
Why You’ll Love These Refreshing Sandwiches
- Perfect for summer – Cucumbers, fresh herbs, and microgreens are very much in season right now, and they all add such a refreshing bite to these hearty vegetarian sandwiches. If the weather is nice, these are great when enjoyed outdoors with some fresh fruit and salty potato chips.
- Full of flavor – I already love the taste of cucumbers so much, but marinating them in salt and vinegar adds a great kick that complements the herby cream cheese and peppery microgreens. No bland sandwiches here!
- Hearty and filling – Vegetarian sandwiches can be just as filling as meat sandwiches. I like to load the sandwich with cucumber slices and microgreens, and the cream cheese is packed with protein. Use a hearty bread, like sourdough, to make them even more filling.
Why Your Body Will Love This Healthy Lunch
- Hydration – Cucumbers are primarily composed of water, making them an excellent way to stay hydrated, especially in the summertime. I also like to add slices to my water, and you can even place them over your eyes for a bit of rehydration.
- Bone Health – Cucumbers are also rich in vitamin K, an essential nutrient for supporting bone health. Vitamin K helps your body absorb calcium, which is imperative for healthy bone development, and cream cheese contains the calcium necessary for maintaining healthy bones.
- Cancer Prevention – Cucumbers contain a compound called cucurbitacins, which are known for having anti-cancer properties. While cucurbitacins are what can sometimes cause a bitter taste in cucumbers, they’ve been shown to inhibit tumor cell growth.
Cucumber and Cream Cheese Sandwich Recipe Ingredients
- Bread – I used a sourdough baguette for this sandwich and got four servings. You can also use ciabatta buns or just regular sandwich bread.
- Cucumber – I like using hothouse, or English, cucumbers for this cucumber sandwich because they are mild in flavor, have a thinner skin, and smaller seeds than regular cucumbers. Any cucumber will work, though.
- Cream Cheese – Be sure to use a softened block of cream cheese for this recipe. You can use regular cream cheese or dairy-free cream cheese. Goat cheese, ricotta, or even a thick plain Greek yogurt can all be substituted for the cream cheese.
- Fresh Herbs – I like to season the cream cheese with green onion, parsley, dill, lemon juice, and a little bit of garlic and onion powder. Feel free to add in any fresh or dried herbs that you like.
- Microgreens – I like to add a few handfuls of microgreens to this sandwich. They lend a nice peppery bite without taking any attention away from the cucumbers. I used sweet pea microgreens, but any kind will work. Baby arugula could also be used.
How To Make The Best Cream Cheese and Cucumber Sandwiches
- Cut the ends off the cucumber and then slice it in half, or into thirds (lengthwise), depending on how large it is. You can cut the cucumber into thin circles, but I like to make thin, vertical, rectangular slices (as pictured above). You want the slices to be about 1/8 – 1/4 inch thick.
- Add the cucumber slices to a medium-sized bowl, along with 1/2 teaspoon salt. Next, pour in the white wine vinegar until it just covers the cucumbers. Give them a good stir and let the cucumbers sit in the vinegar for 10-15 minutes, while you prepare the cream cheese. Once time is up, drain the vinegar, lay out cucumber slices on a clean dish towel, and pat them dry.
- Make the cream cheese mixture while the cucumbers are marinating. To a medium-sized bowl, add the softened cream cheese, green onion, dill, parsley, onion, garlic powder, lemon juice, and salt. Use a fork to mix everything until thoroughly combined.
- Assemble your sandwiches: I like to use a larger baguette for this recipe, but you can also assemble the sandwiches on regular-sized sandwich bread. Cut the bread in half, and then use your hand to scrape out some of the bread in the middle. This will allow you to add on more toppings.
- To the bottom of the bread, spread the cream cheese mixture out evenly, and then top with the cucumber slices. You can add as many, or as few, as you like. I like to add a small sprinkle of salt and pepper to the cucumbers. Top the cucumbers with a drizzle of microgreens, and then place the top of the bread on and press down slightly to help the sandwich come together. Cut the sandwich into slices and enjoy with potato chips or a side of fresh fruit and veggies.
Recipe Frequently Asked Questions
- Make this recipe gluten-free by using your favorite gluten-free sandwich bread.
- Make this recipe vegan by using a vegan cream cheese substitute.
- How many sandwiches does this recipe make? This recipe makes about four large sandwiches. I like to use a baguette, or something similar, and then cut it into slices. You can assemble these cucumber sandwiches on regular bread, though.
- Do you have to soak the cucumbers in vinegar? No, that step is optional, but I love how much flavor it adds to these sandwiches.
- How long do leftover sandwiches last? If stored in an air-tight container in the refrigerator, sandwiches should last for about 2-3 days. The ingredients themselves should last up to five days, but if the sandwich is already assembled, it may get soggy after just a few days.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Easy Vegetarian Sandwich Recipes?
Roasted Beet Sandwiches with Horseradish Goat Cheese
Balsamic Sweet Pepper and Boursin Sandwiches
Avocado Pesto Chickpea Sandwiches
Balsamic Tofu Sandwiches with Pesto
Print
Refreshing Cream Cheese and Cucumber Sandwiches
- Total Time: 25 minutes
- Yield: 4
- Diet: Vegetarian
Description
These Cream Cheese and Cucumber Sandwiches are easy to make and so refreshing. My cucumber sandwiches are a little less dainty than the original version, but they’re so much heartier and packed with tons of fresh flavors. The cucumbers have a nice vinegary bite and the micogreens add so many healthy nutrients. Serve these vegetarian sandwiches with chips and fruit and enjoy for lunch or dinner. I hope you enjoy these loaded vegetarian sandwiches as much as I do!
Ingredients
Scale
- 1 medium sized baguette, or bread of choice
- 1 large, or 2 medium sized cucumbers
- 1-2 cups white distilled vinegar
- 1 (8 oz) package cream cheese, softened
- 1/4 cup thinly sliced green onion
- 2 tablespoons chopped parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon lemon juice
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1 cup microgreens, your favorite kind
- Black pepper
Instructions
- Cut the ends off the cucumber and then slice it in half, or into thirds, (lengthwise) depending on how large it is. You can cut the cucumber into thin circles, but I like to make thin rectangular vertical slices (as pictured above). You want the slices to be about 1/8 – 1/4 inch thick.
- Add the cucumber slices to a medium sized bowl, along with 1/2 teaspoon salt. Next, pour in the white wine vinegar, until it has just covered the cucumbers. Give them a good stir and let cucumbers sit in the vinegar for 10-15 minutes, while you prepare the cream cheese. Once time is up, drain the vinegar, lay out cucumber slices on a clean dishtowel and pat them dry.
- Make the cream cheese mixture while the cucumbers are marinating. To a medium sized bowl, add the softened cream cheese, green onion, dill, parsley, onion and garlic powder, lemon juice and salt. Use a fork to mix everything together until completely combined.
- Assemble your sandwiches: I like to use a larger baguette for this recipe, but you can also assemble the sandwiches on regular sized sandwich bread. Cut bread in half and then use your hand to scrape out some of the bread in the middle. This will allow you to add on more toppings.
- To the bottom of the bread, spread the cream cheese mixture out evenly and then top with the cucumber slices. You can add as many, or as few, as you like. I like to add a small sprinkle of salt and pepper to the cucumbers. Top cucumbers with a sprinkle of micro greens and then place the top of the bread on and press down a little bit to help the sandwich come together. Cut sandwich into slices and enjoy with potato chips or a side of fresh fruit and veggies.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Lunch, Vegetarian
- Method: No Cook
- Cuisine: American
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