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!

Course Appetizer

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings servings (about 5 pieces each)

Calories 223kcal

Author Meggan Hill

Ingredients

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

US Customary - Metric

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.

Video

Notes

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.
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.
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 1 day.

Nutrition