Mini Cucumber Sandwiches
This vintage recipe for Mini Cucumber Sandwiches features fresh dill, Italian dressing mix, and cream cheese on pumpernickel bread. They’re perfect for a party!
Ever had Mini Cucumber Sandwiches at a potluck?
If so, this is likely the recipe you had! They’re the perfect single sized appetizer and great for a crowd.
I like to prep the ingredient ahead (slice the cucumbers, make the cream cheese mixture) so I can assemble and serve when I’m ready.
Pumpernickel cocktail bread is perfect for this (just like in these Hanky Panky Appetizers). If you can’t find it, quartered sandwich bread or thinly sliced baguette works great.
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!
- The sandwiches are assembled on mini slices of pumpernickel bread (also called cocktail bread). Mini rye bread works, too! My grocery store keeps it on low shelves beneath the deli counter. Sadly, Pepperidge Farm stopped making it, 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!
- Italian dressing mix (such as Good Seasons) flavors the cream cheese and mayonnaise mixture.
- Slices of cucumber get set on top of each open-faced sandwich. 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.
A tip for prettier sandwiches
I think a partially peeled cucumber makes for a really nice presentation on these sandwiches.
To do so, run a vegetable peeler down the entire length of the cucumber, taking off about one-quarter inch.
Turn the cucumber 45°F and run the vegetable peeler down the cucumber again. Repeat twice more to create four peeled sections around the cucumber.
Then, slice the cucumber into one-quarter inch slices with a sharp knife. If the ends are particularly small, remove those and save them for another use (like snacking on them!).
How to make cucumber sandwiches with Cream Cheese
Place the softened cream cheese, mayonnaise, and Italian dressing mix in a large bowl. Beat on medium with an handheld mixer until smooth.
Tip: if you don’t have time to soften the cream cheese, follow these softening instructions using either the microwave method or the cube method.
Next, lay out the slices of pumpernickel bread on a flat surface. Spread the slices with 1–2 tablespoons of the cream cheese mixture. I like using an offset spatula for this step.
Top the cream cheese with one slice of cucumber, and then top each cucumber slice with a sprig of fresh dill. If you don’t have fresh dill, you can lightly sprinkle the cucumber slices with dried dill.
That’s it! Your mini cucumber sandwiches are ready to serve.
Make Ahead/Storage Instructions
These mini cucumber sandwiches are best made an hour or two before serving. However, you can make the cream cheese mixture up to 24 hours in advance. Cover it and refrigerate it, and then bring it to room temperature before spreading it on the bread slices.
Once you assemble the sandwiches, keep them tightly covered with plastic wrap and refrigerate before serving. I recommend that they be eaten within a few hours, otherwise the bread will start to dry out.
Store any leftovers in a tightly sealed container in the refrigerator. I wouldn’t necessarily serve them to guests the following day, but I’ve definitely enjoyed them myself on day 2!
Variations
- Use cocktail rye bread instead of pumpernickel.
- Substitute sandwich bread for the cocktail bread (cut it into quarters first).
- 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!
More Appetizer Ideas
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!
They look gorgeous on either a white platter or a glass platter. Here are few other fun appetizers to serve with them:
- Crescent Roll Veggie Pizza
- Hot Chicken Salad
- Boozy Bacon Wrapped Dates
- Puff Pastry Bites with Goat Cheese and Jam (just 3 ingredients!)
- Chicken Salad in Puff Pastry Cups (these are another bridal/baby shower favorite)
And if you have more cucumbers to use up, don’t miss this summer-y Sour Cream Cucumber Salad!
📖 Recipe
Pumpernickel Cucumber Sandwiches
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 bread (rye works, too)
- 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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