Cucumber Sandwich Bites (Grain Free Options)

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Cucumber Sandwich Bites (Grain Free Options)

Every summer there are certain garden plants that produce in abundance. Cucumber is one of those. Even if you don’t grow your own, they are widely available at grocery stores and farmers markets. These easy 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 are also a practical and delicious option for snacks, appetizers, or a simple side dish.

Cucumber Cream Cheese Sandwiches

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

We use mostly chopped cucumbers in salads or pickles, but I wanted to try them in cucumber sandwiches as well.

English cucumber sandwiches started in the 1870s when the British took over India. The British made them able to cope with the heat. Later they had afternoon tea. And then the Americans add a creamy sauce to go with the bread and pickles.

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

Variety (Includes Cereal Input)

For many years I did not eat any gluten or grains, but now I will occasionally. Classic cucumber sandwiches use white, white bread. These aren’t my first choice for a few reasons, but they taste great in a sourdough bread or sourdough.

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

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

Cucumber Sandwich Bites

Creamy and sweet cucumber sandwiches are packed with classic flavor. It features flavorful seasonal ingredients and herbs.

Herbed Cream Cheese Spread

8 oz cream cheese (supplied)
¼ cup crumbled feta cheese (or up to 1/2 cup)
¼ cup green onions (slightly cut)
2 TBSP fresh parsley (crushed)
1 TBSP fresh dill (crushed)
1 tsp lemon juice
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp salt

It’s for worship

1 cup microgreens
black pepper (newly cracked)
butter lettuce leaves (optional, wrap)
sourdough or sprouted grain bread (optional)

Cut the cucumber into thin strips or rounds (about ?–¼ cm thick).
Put the cucumbers in a bowl. Sprinkle with salt and pour enough vinegar to cover. Allow to sit for 10-15 minutes.
Remove the cucumbers and place them on a clean towel. Dry well.
In a medium bowl, combine the cream cheese, feta, green onion, parsley, dill, lemon juice, garlic powder, onion powder and salt. Blend until smooth and fully incorporated.
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: Sprinkle cream cheese on lettuce leaves, add pickles and microgreens, and wrap.
For sandwiches: Spread cream cheese on sourdough or bread of your choice. Place the cucumbers and microgreens, then cut.