Cucumber Sandwiches

For an easy party appetizer, try Cucumber Sandwiches. They’re a staple at Midwestern potlucks and on spring brunch menus, and you’re about to taste why!

When I lived in Wisconsin, my friends and I often gathered for “dinner” parties that included zero entrees. Instead, we feasted on an assortment of appetizer recipes that added up to a fun, festive, and low-fuss meal.

Many delicious bites came out of those gatherings including these Crab Stuffed Mushrooms, this Orzo Salad with Roasted Vegetables, and my favorite garlic butter Cheese Tortellini.

Not just for English tea parties anymore, these easy Cucumber Sandwiches are sure to be the star of your next upcoming party; no matter the theme. The delicious, elegant finger food is easy to prepare in advance and assembly is a breeze.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Ranch dressing mix: You can certainly buy a packet at the supermarket. Or, to make Homemade Ranch Dressing Mix, in a small bowl, whisk together 2 tablespoons powdered buttermilk, 2 ½ teaspoons dried parsley, 1 teaspoon dried minced onion, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dill weed, and ¼ teaspoon salt.
• High-quality sandwich bread: You want something sturdy that can stand up to a schmear of cream cheese. A store-bought or homemade croissant, sliced in half, would also make an ideal vessel if you’re serving Cucumber Sandwiches as part of a brunch menu.
• Hot house cucumbers: Also labeled as “English cucumbers,” these have thinner skins, sweeter flesh, and less seeds than traditional cucumbers. If you can’t find the hot house variety, substitute for 2 to 3 regular cucumbers, peeled and thinly sliced.

Step-by-step instructions

1. In a medium bowl, combine cream cheese, mayonnaise, and seasoning mix. Cover and refrigerate at least 30 minutes to blend flavors.

2. To assemble, top each square of bread with cream cheese mixture and a cucumber slice. 

Recipe tips and variations

• Yield: This recipe makes enough appetizer-sized servings, five mini sandwiches each, to feed 16 people. Double or halve the recipe as appropriate for your crowd.
• Storage: Store leftovers covered in the refrigerator for up to 4 days. The cream cheese spread will help prevent the bread from getting soggy.
• Make ahead: The cream cheese filling can be made up to 3 days in advance. Store covered in the refrigerator and bring to room temperature for 30 minutes for easiest spreading.
• Spice things up: If you’re not a huge fan of ranch, simply replace the dressing mix with an equal amount of Lemon Pepper Seasoning, Greek Seasoning, or even Everything Bagel Seasoning. Adjust your garnishes as desired.

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Cucumber Sandwiches

By Meggan Hill

For an easy party appetizer, try Cucumber Sandwiches. They're a staple at Midwestern potlucks and on spring brunch menus, and you're about to taste why!

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings 16 servings (about 5 pieces each)

Course Appetizer

Cuisine American

Calories 223

5 from 70 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1 (8 ounce) package cream cheese softened
• ▢ 1/2 cup mayonnaise
• ▢ 1 (1 ounce) packet ranch dressing mix (see note 1)
• ▢ 1 loaf high-quality sandwich bread crusts removed, quartered (see note 2)
• ▢ 2 hot house cucumber thinly sliced (see note 3)
• ▢ Fresh dill for garnish

Instructions 

• In a medium bowl, combine cream cheese, mayonnaise, and seasoning mix. Cover and refrigerate at least 30 minutes to blend flavors.
• To assemble, top each square of bread with cream cheese mixture and a cucumber slice. 

Recipe Video

Notes

1. Ranch dressing mix: To DIY a packet’s worth of homemade ranch dressing mix, in a small bowl, whisk together 2 Tbsp. powdered buttermilk, 2 ½ tsp. dried parsley, 1 tsp. dried minced onion, 1 tsp. garlic powder, 1 tsp. onion powder, ½ tsp. dill weed, and salt (I like ¼ tsp.). Use immediately or store covered in the refrigerator.
2. High-quality sandwich bread: You want something sturdy that can stand up to a schmear of cream cheese. A store-bought or homemade croissant, sliced in half, would also make an ideal vessel if you’re serving Cucumber Sandwiches as part of a brunch menu.
3. Hot house cucumbers: Also labeled as “English cucumbers,” these have thinner skins, sweeter flesh, and less seeds than traditional cucumbers. If you can’t find the hot house variety, substitute for 2 to 3 regular cucumbers, peeled and thinly sliced.
4. Yield: This recipe makes enough appetizer-sized servings, five mini sandwiches each, to feed 16 people. Double or halve the recipe as appropriate for your crowd.
5. Storage: Store leftovers covered in the refrigerator for 1 day.

Nutrition

Serving: 5 piecesCalories: 223kcalCarbohydrates: 23gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 17mgSodium: 422mgPotassium: 131mgFiber: 2gSugar: 4gVitamin A: 222IUVitamin C: 1mgCalcium: 73mgIron: 2mg

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