Easy Cucumber Sandwiches Made With Cream Cheese
Cucumber sandwiches aren't just for tea parties! This yummy, cold finger food is quick and easy to prepare ahead of time for any occasion including potlucks, pool parties, family gatherings, bridal showers, or even a simple vegetarian lunch.
Servings: 28 mini sandwiches
Ingredients
- 1 (8oz) block cream cheese (softened)
- 2 tbsp mayonnaise
- ½ tbsp lemon juice
- 1 tbsp fresh chopped dill
- ¼ tsp garlic powder
- ¼ tsp salt
- black pepper to taste
- 1 loaf soft white bread
Instructions
- In a medium size bowl, use a hand mixer to combine the softened cream cheese with the mayonnaise and lemon juice. Stir in the chopped dill, ¼ tsp garlic powder, ¼ tsp salt, and some optional fresh cracked black pepper.
- Spread the cream cheese mixture onto the bread slices and then place sliced cucumbers on half of them.
- Sandwich the bread together and then cut as desired into squares or triangles.
- Serve immediately or store and cover in the fridge for up to 24 hours before serving.
Notes
- English cucumbers work best for these sandwiches because of their skin and seed content. They're crisp and won't water down your bread like a regular cucumber.
- I believe a traditional tea party cucumber sandwich is made without the crust. You can optionally cut the crust off before preparing these sandwiches and then cut them to your preferred size and shape.
- If you can't find fresh dill or simply don't want to use it, you can also use your choice of dried herbs. Diced green onions are also popular in these sandwiches but my family doesn't like them. Another fun and popular twist is seasoning the cream cheese with a little dry ranch dressing mix for added flavor.
- Although I usually prefer wheat bread or seeded bread, a good quality soft white bread is the best match for these sandwiches. You don't want your bread to be the star of the show!