Cucumber & herb triple-deckers

Cucumber & herb triple-deckers

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(3 ratings)

Prep: 15 mins No cook


Makes 12
Traditional cucumber sandwiches on brown bread are given a facelift with mint and chive cream cheese

Nutrition and extra info

  • Vegetarian

Nutrition: per square

  • kcal126
  • fat9g
  • saturates5g
  • carbs9g
  • sugars1g
  • fibre2g
  • protein3g
  • salt0.4g
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  • 1 small cucumber, thinly sliced
  • 200g tub soft cheese
  • ½ small bunch mint, finely chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small bunch chives, snipped
  • 9 thin slices wholemeal bread


  1. Lay the cucumber slices on kitchen paper to dry. Whizz the cheese, mint and some seasoning in a small food processor or with a hand blender. Stir in most of the chives, then spread the cheese mixture over 6 slices of bread. Reserve 12 slices of cucumber, and arrange the rest over the cheese.

  2. Layer up 2 slices of cucumber-topped bread, then top with a plain slice. Repeat this twice more. Use a good knife to trim the crusts off the tripledeckers, then cut each into 4 squares. Top each mini sandwich with another cucumber slice. Sprinkle with the remaining chives to serve.

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Comments (5)

inapatience's picture

Try adding a layer of finely grated carrot to these sandwiches for added taste and colour

pollymg's picture

Loved the flavours, served as canapes on a summer day for a garden party cut up into tiny triangles. Perfect addition, lots of great feedback.

mahayz's picture

A small change i would make is to, peel the skin off the cucumber first, then cut them into slices.

shearman's picture

My husband turned his nose up when I mentioned that we were making cucumber sandwiches. These were actually very tasty, although with 3/4 a slice of bread in each, they were quite substantial, so we cut each sandwich in half to make mini triangles.

leason's picture

Easy to make and very tasty. These were a very popular addition to an afternoon tea.

Questions (2)

Roofiooooo's picture

I am in the States and wondered what type of soft cheese I ought to use. I'd normally use cream cheese, but would something like Brie or Camembert be better?

goodfoodteam's picture

Hi thanks for getting in touch. Cream cheese would be best for this recipe.

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