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–+ servings

Delicious Mini Cucumber Sandwiches for Anytime Snacking

These Mini Cucumber Sandwiches offer a refreshing twist to a classic snack, combining crunchy cucumbers and creamy spreads for delightful bites.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 24 sandwiches
Course: Appetizers
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Spread
  • 8 ounces cream cheese softened
  • 2 tablespoons mayonnaise
  • 1 tablespoon Italian dressing mix can substitute with homemade herbs blend
For the Sandwiches
  • 24 slices mini pumpernickel or rye bread for gluten-free, use gluten-free bread alternatives
  • 1 medium English cucumber thinly sliced
  • to taste fresh dill can substitute with dried dill

Equipment

  • Mixing bowl
  • Spatula
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions for Mini Cucumber Sandwiches
  1. In a medium bowl, combine cream cheese, mayonnaise, and Italian dressing mix. Blend until smooth, about 2-3 minutes.
  2. Slice mini pumpernickel or rye bread into 1/2-inch thick pieces (about 24 slices). Arrange on a cutting board.
  3. Spread approximately 1 tablespoon of creamy mixture onto each slice of bread.
  4. Thinly slice the English cucumber (about 1/4-inch thick) and place one slice on top of the spread on each sandwich.
  5. Garnish each sandwich with a small sprig of fresh dill.
  6. Serve immediately or cover lightly with plastic wrap and store in the refrigerator for up to 2 hours.

Nutrition

Serving: 1sandwichCalories: 60kcalCarbohydrates: 8gProtein: 2gFat: 3gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

For the best taste and texture, assemble the sandwiches as close to serving time as possible to maintain crispness.

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