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open faced mini cucumber sandwiches on pumpernickel, topped with a dill sprig.

Cucumber Sandwiches

These old fashioned party sandwiches are perfect for a potluck, luncheon, bridal shower, baby shower, and more!
4.75 from 8 votes
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Appetizer
Cuisine American
Servings 20 servings
Calories 47 kcal


  • 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
  • 1 English cucumber, sliced
  • Handful of fresh dill (or substitute dried dill)


  • 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.



You can substitute dried dill for the fresh dill. Sprinkle a light dusting of dried dill on top of the cucumbers in place of the fresh dill.
The sandwiches are best served within 1–2 hours of assembling (otherwise, the bread will get hard). If you make them ahead, cover the platter with plastic wrap and refrigerate until ready to serve. 


Calories: 47kcalCarbohydrates: 7gProtein: 3gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 165mgPotassium: 76mgFiber: 1gSugar: 1gVitamin A: 24IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Keyword cucumber sandwiches
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