Description
Mini Cucumber Sandwiches are charming bite-sized finger sandwiches filled with a creamy dill-chive spread and crisp cucumber slices on whole wheat bread—perfect for brunch, showers, or elegant entertaining.
Ingredients
4 oz cream cheese, softened
2 Tbsp mayonnaise
1 Tbsp fresh dill, minced (plus extra for garnish)
1 Tbsp chopped chives
Salt and black pepper, to taste
6 slices whole wheat sandwich bread
1 English cucumber, thinly sliced (about 27 slices)
Everything bagel seasoning, to taste
Instructions
- Mix cream cheese, mayonnaise, dill, chives, salt, and pepper until smooth.
- Reserve 1½ Tbsp of spread in a pastry bag for optional garnish.
- Spread the remaining mixture on all bread slices.
- Top three slices with cucumber (about 9 slices each) and sprinkle with bagel seasoning.
- Cover with the remaining slices to form sandwiches.
- Trim crusts and slice each sandwich diagonally into four rectangles.
- Pipe a small dollop of spread on each mini sandwich and top with fresh dill.
- Serve immediately or chill briefly until ready to serve.
Notes
- Use a serrated knife for clean cuts.
- Best served fresh within 2 hours.
- Layer lettuce or use drier bread to prevent sogginess if prepping ahead.
- Optional: press lightly before slicing to help layers stick together.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 2 mini sandwiches
- Calories: 110
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
