Easy fresh cucumber sandwich recipe made with labneh, cucumber, fresh herbs, olive oil, and soft white bread.

This Easy Fresh Cucumber Sandwich Recipe is tied to a very specific kind of hunger for me. Not the I need dinner now hunger, but the I want something cool, light, and kind of soothing hunger. The kind that hits on warm afternoons when the house feels still and quiet and turning on the stove sounds like too much commitment. You know that feeling, right?

The first time I made these, I wasn’t trying to “make a recipe.” I was just trying to use what I had before it went sad in the fridge. Labneh left over from another dish. Cucumbers from the garden that needed attention now. Bread that was still soft but definitely on a timer. I spread, layered, sliced… and then stood there eating one piece over the counter thinking, Wait. This is actually really good. They reminded me of those old-school tea sandwiches you see at baby showers or family gatherings—quietly elegant, never loud, always gone first. Since then, this easy fresh cucumber sandwich recipe shows up whenever I want food that feels gentle and thoughtful, even if my day hasn’t been.

Why you’ll Love this Easy Fresh Cucumber Sandwich?

There’s something almost calming about an easy fresh cucumber sandwich recipe. It doesn’t rush you. It doesn’t overwhelm you. It just does what it’s supposed to do—be fresh, creamy, and crisp in the best possible way. The labneh gives you richness without heaviness, the herbs keep everything bright, and the cucumber adds that cool crunch that makes you want another bite almost immediately.

I also love how quietly impressive these sandwiches are. They look delicate and intentional, like you planned ahead. But we both know the truth—they come together in minutes. No cooking. No stress. Just slicing and spreading and calling it done. And honestly? Those are the recipes I trust the most. The ones that don’t pretend to be complicated. Do you feel the same way?

Ingredient Notes

Let’s talk ingredients for this easy fresh cucumber sandwich recipe, because simple food really shines when you pay attention to the details—even just a little.

• Labneh is the backbone here. Creamy, tangy, and lighter than cream cheese. If you’ve never used it before, this is a great place to start.
• Fresh herbs aren’t optional in spirit, even if they are on paper. Parsley, dill, and basil give these sandwiches their personality. Dried herbs just don’t hit the same note here.
• Olive oil brings everything together. A small drizzle goes a long way—this isn’t the moment to overdo it.
• English cucumber is your best friend for this recipe. Crisp, mild, and not watery. Garden cucumbers work too—just peel them first. Trust me.
• Soft white bread matters more than you think. This is not a crusty-bread situation. Soft bread keeps everything delicate and easy to bite.

How to Make Easy Fresh Cucumber Sandwich Recipe?

1. Making this easy fresh cucumber sandwich recipe feels more like assembling than cooking, which is part of its charm. Start by mixing the labneh with the chopped herbs, a pinch of kosher salt, and a drizzle of olive oil. Taste it. Adjust if you want. More herbs? Go for it. A little more salt? Totally fine. This is one of those trust your instincts moments.
2. Lay out your bread slices and spread the labneh mixture generously. This isn’t the time to be stingy—the spread carries most of the flavor. Layer the cucumber slices on half of the bread, overlapping them slightly so every bite gets that crisp, cool crunch.
3. Top with the remaining slices, press gently, and cut each sandwich into quarters. Triangles feel classic. Rectangles feel tidy. Both work. Arrange them on a plate, add a little dill if you want, and pause for half a second because… they really do look lovely.

Storage Options

These sandwiches are happiest when they’re fresh. That’s when the bread is soft, the cucumbers are crisp, and everything tastes clean and bright. If you need to make them ahead, cover them tightly and refrigerate for a few hours. A damp paper towel over the top helps keep the bread from drying out. Overnight storage? I wouldn’t recommend it. They’ll still be edible, but they lose that just-made magic.

Variations and Substitutions

One of the things I love most about this easy fresh cucumber sandwich recipe is how flexible it is. You can swap labneh for whipped ricotta or thick Greek yogurt. Add thin slices of radish for extra crunch. A little lemon zest mixed into the spread adds brightness if you’re in the mood.

Don’t have all three herbs? That’s okay. Dill alone is lovely. Basil gives a slightly sweeter note. This recipe doesn’t punish improvisation—it rewards it.

What to Serve With Easy Fresh Cucumber Sandwiches?

These sandwiches shine when they’re part of a spread. Pair them with tomato and feta bites, antipasto skewers, fresh fruit, or simple cookies like biscotti or butter cookies. They’re perfect with iced tea, lemonade, or something bubbly if you’re feeling celebratory.

FAQ:

Can I make these ahead of time?
Yes, for a few hours. Keep them covered and chilled.

Do I have to use labneh?
No, but it really gives the best texture and flavor.

Can I use whole wheat bread?
You can, but soft white bread keeps the sandwiches lighter and more classic.

Why skip cream cheese?
Labneh feels fresher and less heavy—perfect for warm days and light meals.

If you try this Easy Fresh Cucumber Sandwich Recipe, I’d genuinely love to hear how it went. Did you keep it simple or add your own twist? Either way, don’t be surprised if they disappear faster than you expected.

Easy Fresh Cucumber Sandwich Recipe

This Easy Fresh Cucumber Sandwich Recipe features soft white bread layered with a creamy labneh and herb spread, crisp English cucumber, and olive oil. A light, refreshing option for parties, picnics, or simple lunches, ready in just 15 minutes.

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Course: Appetizer, Light Lunch, Snack

Cuisine: Mediterranean-inspired

Keyword: Easy Fresh Cucumber Sandwich Recipe

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 16 finger sandwiches

Ingredients

• 1 cup labneh homemade or store-bought
• 3 tablespoons finely chopped parsley
• 3 tablespoons finely chopped dill
• 3 tablespoons chopped basil
• Kosher salt to taste
• Extra virgin olive oil as needed
• ½ English cucumber thinly sliced
• 8 slices soft white sandwich bread crusts removed

Instructions

• In a small mixing bowl, combine the labneh, chopped parsley, dill, and basil. Season lightly with kosher salt and add a drizzle of extra virgin olive oil. Mix until smooth and evenly combined.
• Arrange the bread slices on a clean work surface. Spread a generous, even layer of the labneh mixture on one side of each slice of bread.
• Arrange the cucumber slices evenly over half of the bread slices, slightly overlapping them to ensure full coverage.
• Top the cucumber-covered slices with the remaining bread slices to form four full sandwiches. Press gently to secure.
• Using a sharp knife, cut each sandwich into four equal portions, such as triangles or rectangles.
• Arrange the sandwiches on a serving platter. Garnish with fresh dill, if desired, and serve immediately.

Notes

To make this recipe gluten free, substitute the white sandwich bread with a certified gluten-free sandwich bread. Ensure the labneh and all seasonings are labeled gluten free, as some dairy products may contain additives with gluten.