This vintage recipe for mini cucumber sandwiches on rye or pumpernickel bread features a creamy spread made with fresh dill, Italian dressing mix, and cream cheese. They are perfect for parties, showers, and holiday gatherings.
Ever had Mini Cucumber Sandwiches at a potluck or party?
If so, this is likely the recipe that you had! I know I had my fair share of these at potlucks in the 90’s.
The seasoned cream cheese is the perfect complement to the miniature pumpernickel or rye bread and the crisp cucumber slice on top. They always disappear quickly at a get-together. People love nostalgic recipes! Here are a few of my tips for making them:
- These are best when eaten within an hour or two, so the bread doesn’t get hard. Cover tightly with plastic wrap if you make them a few hours ahead, or prep the cucumber and cream cheese ahead of time, and assemble when it’s time to eat.
- Use a vegetable peeler to peel strips from the cucumber (more on that below). They’re prettier that way!
- Can’t find cocktail bread at your local grocery store? Head to the “Ingredients” section below for tips on where to find it.
If you love little party sandwiches, don’t miss my Hawaiian Roll Sliders recipe!
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Ingredients
Be sure to check out the recipe card below for a full list of ingredients and instructions!
- Cocktail bread is getting harder to find! One grocery store near me keeps the cocktail bread in the bread aisle, and the other puts it on shelves under the deli case. Sadly, Pepperidge Farm stopped making the bread, but a company called S. Rosen’s still sells it. You can purchase cocktail bread on Amazon if your local grocery store doesn’t carry it. Rumor has it that Walmart carries it, too. If you grab an extra loaf or two, try these Hanky Panky Appetizers next! I used pumpernickel bread here, and rye is delicious as well.
- Italian dressing mix (such as the Good Seasons brand) flavors the cream cheese and mayonnaise mixture.
- You can use a regular cucumber or a seedless cucumber.
- Sprigs of fresh dill are the finishing touch. You can use dried dill if you don’t have fresh dill.
How to Make Cucumber Sandwiches on Rye
- Use a vegetable peeler to peel a one-quarter inch wide strip down the cucumber. Turn 45°F and peel another strip. Continue around the cucumber until it alternates peeled/unpeeled all the way around. Slice the cucumber.
- Mix the softened cream cheese, mayo, and Italian dressing mix until combined.
- Spread the cream cheese mixture on top of the cocktail bread, and top with a sliced cucumber.
- Top with a sprig of fresh dill and enjoy!
Variations
- Use cocktail rye bread OR pumpernickel. Both taste great with the cucumbers.
- Substitute sandwich bread for the cocktail bread (cut it into quarters and toast lightly first; cut off the crust if you’d like). Slices of baguette or even melba toast work, too.
- Instead of making the cream cheese mixture, you can substitute a container of veggie flavored cream cheese.
- Use cookie cutters to cut the cucumber slices into shapes. Shamrocks would be fun for St. Patrick’s Day, or little trees for Christmas!
What to serve with Cucumber Sandwiches
This Mini Cucumber Sandwich recipe is perfect for a potluck, baby shower, bridal shower, and more. I love the idea of them for a Tea Party Baby Shower! Here are few other fun appetizers to serve with them:
- Crescent Roll Veggie Pizza is another 90’s potluck classic
- Pimento Cheese Tea Sandwiches are lovely with these
- My Grandma’s Hot Chicken Salad with Potato Chips is a party favorite
- Everyone loves Beau Monde Dill Dip (plus, you already have the dill!)
- Puff Pastry Bites with Goat Cheese and Jam have just 3 ingredients
- Chicken Salad in Puff Pastry Cups are another bridal/baby shower favorite
📖 Recipe
Mini Cucumber Sandwiches Recipe
Ingredients
- 1 (8 oz) block cream cheese, softened
- ¼ cup mayonnaise
- ½ package Good Seasons Italian dressing mix (about 1 tablespoon)
- Mini loaf of pumpernickel or rye bread
- 1 English cucumber, sliced
- Handful of fresh dill (or substitute dried dill)
Instructions
- Place the softened cream cheese, mayonnaise, and Italian dressing mix in a large bowl. Mix with a hand mixer on medium until combined and the mixture is light and fluffy.
- Spread approximately 1 tablespoon of the cream cheese mixture onto each piece of mini rye bread.
- Top each piece with a cucumber slice, and then garnish with a sprig of fresh dill.
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