How to Make Cucumber Dill Sandwiches


Ideal for nibbling between meals, cucumber dill sandwiches make light appetizers that won’t ruin your appetite. At their most basic, these simple sandwiches need only four ingredients: cucumbers, butter, white bread and salt. But they're easy to customize to taste. For best results, make them just before serving, because the moisture from the cucumbers can turn these dainty sandwiches soggy.

Things You'll Need

  • Cucumber
  • Sharp knife
  • Fresh dill
  • White bread
  • Paper towels
  • Salt
  • Pepper (white or black, optional)

Cucumber Dill Sandwiches

  • Peel a cucumber with a vegetable peeler. Slice the ends off with a sharp knife and discard -- the ends can be bitter. Carefully cut the cucumber into round, thin, uniform slices, about 1/8 of an inch thick.

  • Arrange the cucumber slices in a single layer on paper towels and sprinkle them with salt. Let sit for 20 minutes until the salt is partially absorbed. Taste a cucumber slice: If they are too salty, rinse them under cold, running water. If they need more salt, add a few dashes. If the seasoning is to your liking, dab the cucumbers with paper towels to remove any excess moisture.

  • Chop the dill finely.

  • Lay out two slices of bread and apply an even and generous smear of butter to each. The butter acts as a barrier, protecting moisture from the cucumber from saturating the bread.

  • Add a sprinkling of dill to each slice of bread. Arrange several cucumber slices on top of one slice of bread, overlapping slightly. If you would like, add additional seasonings to the cucumbers, such as white ground pepper. Add another layer of cucumbers and place the second piece of buttered bread on top.

  • Cut the crusts off the bread, making sure to press down firmly so that the cucumbers don’t squeeze out. Cut the cucumber dill sandwiches into triangles, quarters or fingers. Make two diagonal cuts across the sandwich for triangles, cut the sandwich in half, then rotate 90 degrees and cut in half again for quarters. Make three parallel, evenly spaced cuts across the sandwich for fingers.

Tips & Warnings

  • The softer the bread, the better. Choose soft white or wheat breads for cucumber dill sandwiches -- avoid using chewy sourdough or whole meal breads.
  • In lieu of butter, try mayonnaise, cream cheese or salad dressing.
  • Add more substance to your cucumber dill sandwiches with a thin slice of turkey or ham.
  • Since there are few ingredients in a cucumber dill sandwich, choose the best ingredients. Look for fresh, organic cucumbers and dill. Use real, unsalted butter, not margarine.
  • Use a mandoline to achieve thin, uniform cucumber slices.
  • While subtlety is key when making cucumber dill sandwiches, you can add extra pizzazz with a few dashes of white or black pepper, Italian seasoning, finely chopped mint or lemon zest.
  • Try using a seedless cucumber to avoid having to de-seed your cucumber slices.
  • Cucumber dill sandwiches can be made up to six to 10 hours in advance, but cover them with plastic wrap and refrigerate them. It's best to make them fresh, however, so they don't turn soggy.

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