Open-Faced Tomato Sandwiches with Creamy Cucumber Spread

Who needs two slices of bread when juicy, plump tomatoes top these cool cucumber sandwiches? Colorful tomatoes straight from your farmers' market make these sandwiches look as good as they taste. Tip: Always use a serated knife, which cuts through the tomato's skin without damaging flesh and losing juice.

Open-Faced Tomato Sandwiches with Creamy Cucumber Spread
Photo: Alison Miksch
Active Time:
20 mins
Total Time:
20 mins
6 serves


  • 1 (8-oz.) pkg. cream cheese, softened

  • 2 cucumbers, seeds removed, diced (about 2 cups)

  • 1/4 cup finely chopped red onion

  • 2 1/2 teaspoons chopped fresh dill

  • 2 1/2 teaspoons chopped fresh mint

  • 2 teaspoons fresh lemon juice

  • 1 teaspoon white wine vinegar

  • 1 teaspoon kosher salt, plus more for serving

  • 1/2 teaspoon black pepper, plus more for serving

  • 6 Texas Toast slices or other thick white bread slices, toasted

  • 1 1/2 to 1 3/4 lb. assorted fresh tomatoes (about 3 large), cut into 1/2-inch-thick slices

  • 2 tablespoons extra-virgin olive oil

  • Thinly sliced chives


  1. Stir together cream cheese, cucumbers, red onion, dill, mint, lemon juice, vinegar, salt, and pepper in a medium bowl until well combined.

  2. Spread about 1/4 cup of the cucumber mixture onto each slice of the toasted bread. Top each with 2 to 3 tomato slices, and drizzle each with 1 teaspoon olive oil. Sprinkle tomatoes with chives, salt, and pepper. Serve immediately.

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