Cucumber Sandwich Bites (Grain-Free Options)

Every summer there are certain garden crops that produce in abundance. Cucumbers are one of those. Even if you don’t grow them yourself, they’re widely available at stores and farmers markets. These simple cucumber sandwiches are a creamy and fresh way to enjoy cucumbers!

Often served at tea parties as finger food, cucumber tea sandwiches are a classic. They’re also a practical and delicious choice for snack time, appetizers, or a simple side dish.

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Cucumber Cream Cheese Sandwiches

Cucumbers have a really high water content, some fiber, and various nutrients. You’ll find vitamin C and K, magnesium, and potassium. They’re a great way to hydrate during the warm summer months. Not only that, but they add a nice refreshing crunch to dishes.

We use cucumbers a lot chopped up in salads or for pickles, but I wanted to try them in cucumber sandwiches too.

Supposedly authentic English cucumber sandwiches originated in 1870s British occupied India. The English created them to cope with the heat. Later on they became an afternoon tea time staple. And then Americans added the creamy sauce to go with the bread and cucumbers.

I added some microgreens for extra flavor and nutrition. Plus they add another pop of color and freshness.

Different Variations (Including Grain-Free)

For many years I didn’t eat any gluten or grains, but now I’ll eat them on ocassion. Classic cucumber sandwiches use crustless, white bread. This isn’t my first choice for several reasons, but they taste just as good on sprouted grain bread or sourdough.

If you want to skip the grains, then there are a few different options. We also like using butter lettuce leaves as a sandwich wrap. Another option is to keep it simple and just top the cucumbers with the cream cheese sauce.

I opted for cream cheese for the filling, but some recipes use mayo for a filling. If you need a dairy-free option, try mixing a little mayo with the herbs and seasonings instead.

Cucumber Sandwich Bites

Creamy and crunchy, cucumber sandwiches are full of classic flavor. Featuring flavorful seasonal ingredients and herbs.

Herbed Cream Cheese Spread

8 oz cream cheese (softened)
¼ cup crumbled feta cheese (or up to 1/2 cup)
¼ cup green onion (thinly sliced)
2 TBSP fresh parsley (chopped)
1 TBSP fresh dill (chopped)
1 tsp lemon juice
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp salt

For Serving

1 cup microgreens
black pepper (freshly cracked)
butter lettuce leaves (optional, for wraps)
sourdough or sprouted grain bread (optional)

Slice cucumbers into thin strips or rounds (about ?–¼ inch thick).
Place cucumbers in a bowl. Sprinkle with salt and pour in enough vinegar to cover. Let sit for 10–15 minutes.
Drain cucumbers and lay them on a clean towel. Pat dry well.
In a medium bowl, combine cream cheese, feta, green onion, parsley, dill, lemon juice, garlic powder, onion powder, and salt. Mix until smooth and fully combined.
For cucumber bites (no bread): Top cucumber slices with a small amount of cream cheese mixture. Add microgreens and a pinch of black pepper.
For lettuce wraps: Spread cream cheese onto lettuce leaves, add cucumbers and microgreens, then fold.
For sandwiches: Spread cream cheese onto sliced sourdough or your favorite bread. Layer with cucumbers and microgreens, then slice.