Tomato cucumber sandwich with step by step photos. This is one of the easiest and quick sandwich recipe that you can make for breakfast, evening snack or for kids parties.
This sandwich has always been a favorite of mine. I remember I used to ask my mom to make them when we used to go for picnics. She would lovingly make them and nicely wrap them in aluminum foil. They would not get mushy or moist, even after 2 to 3 hours.
These sandwiches can also be made for children’s school tiffin as well as wrapped and taken on trips. However, its better to consume them within 4 to 5 hours.
I would also recommend to use whole grain breads for a healthier snack. Generally I prefer to use whole wheat bread or finger millet bread. Sometimes I also use sourdough bread to make them. Sometimes I also add leftover veggies like a boiled potato or steamed beetroot or thinly sliced onions or bell peppers.
These sandwiches can also be made for breakfast or as an evening snack. It is a quick, simple and easy, no fuss sandwich recipe. Its so quick that you could also make these when you are in no mood to cook and want something nutritious and filling to eat.
Serve tomato cucumber sandwiches with potato chips or banana chips or mint chutney or mint coriander chutney or any dip of your choice like tomato ketchup or mayonnaise.
A cup of hot tea and french fries or potato wedges on the side will also go very well.
How to make Tomato Cucumber Sandwich
- Rinse the tomatoes and cucumber with fresh water a few times. Then peel the cucumber. Finely slice the cucumber and tomatoes in rounds as shown in below photo. Keep them aside.
If you prefer cucumber with less seeds then make the sandwiches with english cucumber. I always peel the cucumber because here we usually get cucumber thick peels. If you get cucumber with thin peels then you can opt to keep the peels on them.
Use firm but ripe tomatoes. They should not be too soft or overripened.
2. Trim the edges of the bread if you want. Spread softened butter evenly on the bread and keep aside. Spread a slightly thick layer of butter on the bread, if you are making the sandwiches for picnics, tiffin or travel trips.
Here you can use fresh bread or a day-old bread. You also have the option to use either salted butter or unsalted butter.
For healthier options make the sandwiches with whole wheat bread, rye bread, fingermillet bread (ragi bread), whole wheat sourdough bread or any whole grain bread that you like or have.
3. First arrange a neat layer of tomato slices on the buttered bread. On top of them arrange a layer of cucumber slices.
At this step you can add the veggies of your choice to make a more healthy filling sandwich.
4. Sprinkle two to three pinches of pepper powder or freshly ground pepper, cumin powder and salt on the tomato-cucumber slices. If using salted butter, then you can skip the salt or add as required.
Also, if you are making these sandwiches to take during travel, picnic or for tiffin box, then avoid salt. As the tomatoes and cucumber will release water due to the presence of salt and thus the sandwiches will become soggy and moist.
5. Cover with another slice of the buttered bread.
6. While serving you can cut the sandwich diagonally into 2 or 4 parts. Serve tomato cucumber sandwiches with potato wafers or mint chutney or coriander chutney or tomato ketchup or any dip of your choice.
If making for tiffin box, then wrap the sandwiches in a cling film or aluminum foil and place it in the tiffin box.
This recipe is easily adaptable to make as many servings as you prefer. Also you can customize the recipe by adding veggies like boiled potatoes, steamed beets, thinly sliced onions or bell peppers.
More tasty sandwich varieties you may like:
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Tomato Cucumber Sandwich
- 8 to 10 slices whole wheat bread or brown or white sandwich bread or 1 sandwich loaf cut into slices
- 1 medium size tomato thinly sliced
- 1 medium size cucumber thinly sliced
- freshly crushed black pepper or pepper powder as required
- cumin powder as required – optional
- butter as required salted or unsalted
- salt optional
- Rinse the veggies very well with fresh water a few times. Peel the cucumber and finely slice the cucumber and tomatoes in thin rounds. Keep aside.
- Trim the edges of the bread if you want. Apply butter evenly on the breads and keep aside.
- Apply a slightly thick layer of butter on the bread, if you are making the sandwiches for picnics, tiffin or travel.
- Arrange slices of tomato and cucumber on the buttered bread.
- Sprinkle two to three pinches of pepper powder or freshly ground pepper, cumin powder and salt on the tomato-cucumber slices. If using salted butter, then you can skip salt.
- Also, if you are making these sandwiches to take during travel, picnic or for tiffin box, then avoid salt. As the tomatoes and cucumber will release water due to the presence of salt and thus the sandwiches will become soggy and moist.
- Cover with another slice of buttered bread.
- While serving you can cut the sandwiches diagonally into 2 or 4 parts.
- Serve tomato cucumber sandwiches with potato wafers and tomato sauce. If making for tiffin box, then wrap the sandwiches in a cling film or aluminum foil and place it in the tiffin box.
- Use fresh and ripened tomatoes. They should be firm. Avoid using overly soft tomatoes.
- You can use any variety of cucumber. If you want less seeds then use English cucumber.
- You can use bread of your choice. Some days old bread will also work.
- You can make the sandwiches more filling by adding veggies like steamed beet, boiled potatoes, thinly sliced onions and thinly sliced bell pepper of any color.
- The recipe can be scaled to make a smaller serving or a larger serving for pot lucks and parties.
Nutrition Info (Approximate values)
This Tomato Cucumber Sandwich post from the blog archives first published in May 2010 has been republished and updated on 12 January 2022.