Summer is here, which means it’s time for light snacks on the patio, poolside and vacation. Regardless of season, these mini cucumber sandwiches are a year-round appetizer staple at any gathering. I’ve also included some tips for taking them on the go!
To make these mini cucumber sandwiches, all you need are a few simple ingredients and utensils.
Mini Cucumber Sandwich Ingredients
- One large cucumber
- One loaf of rye cocktail bread
- 8 ounces of 1/3 fat cream cheese, softened
- One tablespoon of light mayonnaise
- Dry Italian seasoning, 1 tablespoon
- Dry dill seasoning, 1 teaspoon
Additional prep items you’ll need include a small bowl, spoon, knife and serving tray. Optional items include a cutting board and smooth chef’s knife for slicing the cucumbers.
Making Mini Cucumber Party Sandwiches
Start by slicing the cucumbers thinly. For my sandwiches, one cucumber was more than enough, but depending on the size cucumber you purchase you may want to double up on the slices. Either way, one large cucumber will likely cover all of your sandwiches if sliced thinly as pictured.
Next, combine the cream cheese, mayonnaise, Italian seasoning and dill in a small mixing bowl with a spoon. Once it looks well mixed, spread onto the rye bread slices as generously as you prefer. I tend to put enough on to allow the cucumber to sink into it slightly but not be overwhelming.
Repeat that process until the cream cheese mixture runs out. For me, that was after about 30 slices of cocktail rye bread. The total amount of mini cucumber sandwiches yielded will vary based on how much cream cheese mixture you put on your slices.
Once your spread has run out, top the sandwiches with one or two cucumber slices to preference. Top each cucumber slice with a fresh sprig of dill for garnish.
Place in a cute carrier, like this dual layered food carrier and bring them to your next event!
Take These Sandwiches on the Road
To make these as easy to enjoy on the go as possible, pre-slice the cucumbers and pre-mix the cream cheese, mayonnaise and seasonings, putting each in a durable food storage container (these are my preferred glass food storage containers). Throw all the items in a cooler with an ice pack and head out to the beach, a pool or a picnic with your delicious summer snack.
Have you made these before? If you’re a Midwesterner like myself I feel like the answer has to be yes! If you give my tutorial a try please let me know in the comments, I’d love some feedback.
