Easy cucumber sandwich recipe without cream cheese perfect for parties, picnics, or light lunches! You'll love the creamy labneh spread with olive oil and plenty of fresh herbs! Use soft white sandwich bread (as fresh as possible!) and English cucumbers for best results. If using garden cucumbers, be sure to peel off the waxy skin first. Serve cucumber sandwiches with other finger foods and little desserts like tomato and feta bites, antipasto skewers, biscotti, and butter cookies.
In a small mixing bowl, combine the labneh, chopped fresh herbs, and a dash of kosher salt. Add a drizzle of extra virgin olive oil. Mix well.
Arrange the bread slices on a large cutting board and spread one side of each slice with a generous spoonful of labneh.
Arrange the cucumber slices on half of the bread slices, overlapping the cucumbers so they will fit well. Top with the other slice of bread (you should have 4 cucumber sandwiches at this point).
Pressing down gently, cut each cucumber sandwich into quarters (triangles or rectangles will work as well).
Arrange the sandwiches on a plate and serve with a garnish of dill. (If you have any cucumber slices left, you can arrange them on the plate as well). Enjoy!
Best cucumber to use: I like using English cucumbers here, which are seedless and are not as watery. And since their skin is very thin, it does not have to be peeled. If using regular garden cucumber (the kind with the thick waxy skin), you do have to peel them.
Tip to avoid soggy cucumber tea sandwiches: Lay the cucumber slices on a tray lined with paper towel and sprinkle them with some kosher salt. Allow them to sit for 20 minutes or so to release their juices, and pat dry before using.
This recipe will serve up to 8 people for a snack or appetizer (4 small square sandwiches per person).
Serving a larger crowd? Feel free to double or triple the recipe.
Leftovers and storage: Leftovers will keep in the fridge, tightly wrapped in plastic wrap and then placed in an airtight container, for no more than a day. The labneh spread will keep in an airtight jar or container for up to 4 days in the refrigerator.