Description
These no-cook sandwich rolls feature smashed cucumber and creamy cheese rolled in soft bread for a refreshing, crunchy bite. Perfect for summer lunches, picnics, or a quick snack that comes together in 10 minutes.
Ingredients
Scale
- 8 slices soft white bread (or whole wheat, sourdough, or brioche)
- 4 ounces cream cheese, softened
- 1 medium English cucumber (or 2 small Persian cucumbers)
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper, freshly ground
- 1 tablespoon fresh dill, chopped (optional)
- 1 teaspoon lemon zest (optional)
- 1 small clove garlic, minced (optional)
Instructions
- Smash the cucumber: Cut cucumber into 3-inch chunks. Place a chunk on a cutting board and lay the flat side of a chef’s knife on top. Give it a firm whack with your palm to crack and flatten it. Roughly chop the smashed pieces into small bits (about 1 cup).
- Salt the cucumber: Toss smashed cucumber with ¼ teaspoon kosher salt in a small bowl. Let sit for 5 minutes. Transfer to a clean kitchen towel or paper towels and gently press to absorb excess moisture.
- Mix the filling: In a small bowl, combine softened cream cheese, drained cucumber, black pepper, and any optional add-ins (dill, lemon zest, garlic). Stir until evenly distributed. Taste and adjust seasoning.
- Prep the bread: Trim crusts from bread slices. Flatten each slice with a rolling pin until about ¼ inch thick.
- Spread the filling: Divide cream cheese mixture evenly among flattened bread slices. Spread all the way to the edges.
- Roll them up: Starting at one short end, tightly roll each slice into a log. Place seam-side down on a piece of plastic wrap.
- Wrap and chill: Wrap each roll tightly in plastic wrap, twisting the ends. Refrigerate for at least 30 minutes, or up to 4 hours.
- Slice and serve: Unwrap chilled rolls. Using a sharp serrated knife, slice each roll into 4-5 even pieces (about 1 inch thick). Wipe knife clean between cuts. Serve cold.
Notes
Chilling is non-negotiable for clean slices. Don’t oversmash the cucumber—aim for cracked pieces, not paste. Let cream cheese soften to room temperature for easy spreading. Use day-old bread for better rolling. For gluten-free, use sturdy gluten-free bread; for vegan, use vegan cream cheese.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 4-5 rolls
- Calories: 210
- Sugar: 3
- Sodium: 320
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 26
- Fiber: 2
- Protein: 6
Keywords: cucumber sandwich rolls, cream cheese pinwheels, no-cook appetizer, summer snack, easy lunch, smashed cucumber, picnic food