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Classic Kosher Cucumber and Cream Cheese Sandwiches

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Dairy (Milchig)

Cucumber and cream cheese sandwiches are a light, refreshing classic: soft bread spread with cream cheese seasoned with dill, chives, lemon and pepper, layered with thin slices of salted English cucumber.

Salt the Cucumbers

Slice the cucumbers thin, salt them and let them drain for at least 15 minutes, then pat them dry. This removes excess water so the sandwiches don’t turn soggy. Soften the cream cheese and mix in the herbs and lemon. Spread it edge to edge to keep moisture away from the bread.

Kosher Notes

These sandwiches are dairy (milchig). Use cream cheese and butter with a reliable hechsher. Greek yogurt can replace half the cream cheese for a lighter spread.

Make-Ahead

Serve within 2 hours of assembling. Store the filling and cucumbers separately if making ahead.

Classic Kosher Cucumber and Cream Cheese Sandwiches
Light, refreshing cucumber and cream cheese sandwiches with perfectly seasoned filling and crisp vegetables that won't make your bread soggy.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Lunch
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese room temperature
  • 2 large English cucumbers
  • 8 slices white sandwich bread or challah
  • 1 tsp kosher salt divided
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp fresh chives chopped
  • 1/4 tsp black pepper freshly ground
  • 1 tbsp lemon juice fresh
  • 2 tbsp butter optional, for spreading

Method
 

  1. Wash and peel the cucumbers. Using a sharp knife or mandoline, slice them into 1/8-inch thick rounds. Place the slices in a colander and sprinkle with 3/4 teaspoon of kosher salt. Toss gently and let drain for 15 minutes.
  2. Meanwhile, in a medium bowl, combine the room temperature cream cheese, dill, chives, remaining 1/4 teaspoon salt, black pepper, and lemon juice. Mix until well combined and smooth.
  3. After 15 minutes, pat the cucumber slices completely dry with paper towels or a clean kitchen towel. This step is crucial for preventing soggy sandwiches.
  4. If using butter, lightly spread it on one side of each bread slice. This creates a moisture barrier.
  5. Spread the seasoned cream cheese mixture evenly on 4 slices of bread, about 2 tablespoons per slice.
  6. Arrange the cucumber slices in an even layer over the cream cheese, slightly overlapping if needed.
  7. Top with the remaining bread slices and press gently to adhere.
  8. Using a sharp serrated knife, trim the crusts if desired and cut each sandwich diagonally into triangles or into finger sandwich rectangles.
  9. Serve immediately, or cover with damp paper towels and plastic wrap. Refrigerate for up to 2 hours before serving.

Notes

For best results, serve these sandwiches within 2 hours of assembly to maintain optimal texture. If making ahead, store the seasoned cream cheese and prepared cucumbers separately, then assemble just before serving. You can substitute Greek yogurt for half the cream cheese for a lighter version.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 16g 21%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 625mg 27%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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