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For an easy party appetizer, try Cucumber Sandwiches. They’re a staple at Midwestern potlucks and on spring brunch menus, and you’re about to taste why!
When I lived in Wisconsin, my friends and I often gathered for “dinner” parties that included zero entrees. Instead, we feasted on an assortment of appetizer recipes that added up to a fun, festive, and low-fuss meal.
Many delicious bites came out of those gatherings including these Crab Stuffed Mushrooms, this Orzo Salad with Roasted Vegetables, and my favorite garlic butter Cheese Tortellini.
Not just for English tea parties anymore, these easy Cucumber Sandwiches are sure to be the star of your next upcoming party; no matter the theme. The delicious, elegant finger food is easy to prepare in advance and assembly is a breeze.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Ranch dressing mix: You can certainly buy a packet at the supermarket. Or, to make Homemade Ranch Dressing Mix, in a small bowl, whisk together 2 tablespoons powdered buttermilk, 2 ½ teaspoons dried parsley, 1 teaspoon dried minced onion, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dill weed, and ¼ teaspoon salt.
- High-quality sandwich bread: You want something sturdy that can stand up to a schmear of cream cheese. A store-bought or homemade croissant, sliced in half, would also make an ideal vessel if you’re serving Cucumber Sandwiches as part of a brunch menu.
- Hot house cucumbers: Also labeled as “English cucumbers,” these have thinner skins, sweeter flesh, and less seeds than traditional cucumbers. If you can’t find the hot house variety, substitute for 2 to 3 regular cucumbers, peeled and thinly sliced.
Step-by-step instructions
- In a medium bowl, combine cream cheese, mayonnaise, and seasoning mix. Cover and refrigerate at least 30 minutes to blend flavors.
- To assemble, top each square of bread with cream cheese mixture and a cucumber slice.
Recipe tips and variations
- Yield: This recipe makes enough appetizer-sized servings, five mini sandwiches each, to feed 16 people. Double or halve the recipe as appropriate for your crowd.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. The cream cheese spread will help prevent the bread from getting soggy.
- Make ahead: The cream cheese filling can be made up to 3 days in advance. Store covered in the refrigerator and bring to room temperature for 30 minutes for easiest spreading.
- Spice things up: If you’re not a huge fan of ranch, simply replace the dressing mix with an equal amount of Lemon Pepper Seasoning, Greek Seasoning, or even Everything Bagel Seasoning. Adjust your garnishes as desired.
The traditional English version consists of thinly-sliced cucumbers sandwiched between crustless, buttered bread. In this Midwest-inspired version, we sub a ranch cream cheese mixture for the butter and keep it open-faced.
Spread the bread with a layer of butter or cream cheese. It acts a moisture barrier so the water from the cucumbers is blocked from hitting the bread.
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Cucumber Sandwiches
Ingredients
- 1 (8 ounce) package cream cheese softened
- 1/2 cup mayonnaise
- 1/4 cup homemade ranch dressing mix or 1 packet store-bought (see note 1)
- 1 loaf high-quality sandwich bread crusts removed, quartered (see note 2)
- 2 hot house cucumber thinly sliced (see note 3)
- Fresh dill for garnish
Instructions
- In a medium bowl, combine cream cheese, mayonnaise, and seasoning mix. Cover and refrigerate at least 30 minutes to blend flavors.
- To assemble, top each square of bread with cream cheese mixture and a cucumber slice.
Recipe Video
Notes
- Ranch dressing mix: You can certainly buy a packet at the supermarket. Or, to make Homemade Ranch Dressing Mix, in a small bowl, whisk together 2 tablespoons powdered buttermilk, 2 ½ teaspoons dried parsley, 1 teaspoon dried minced onion, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dill weed, and ¼ teaspoon salt.
- High-quality sandwich bread: You want something sturdy that can stand up to a schmear of cream cheese. A store-bought or homemade croissant, sliced in half, would also make an ideal vessel if you’re serving Cucumber Sandwiches as part of a brunch menu.
- Hot house cucumbers: Also labeled as “English cucumbers,” these have thinner skins, sweeter flesh, and less seeds than traditional cucumbers. If you can’t find the hot house variety, substitute for 2 to 3 regular cucumbers, peeled and thinly sliced.
- Yield: This recipe makes enough appetizer-sized servings, five mini sandwiches each, to feed 16 people. Double or halve the recipe as appropriate for your crowd.
- Storage: Store leftovers covered in the refrigerator for 1 day.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Another thing I do is run a fork down all sides of the cucumber to make a design.. it’s just a little thing to make a great presentation..
Great tip, Janie! Thanks! – Meggan
I make the cucumber sandwiches often n they are always a hit… no matter what time of the year.. during the holidays I put red n green peppers on them or olives.. mix things up.. they are gone bf all the other food..
Thank you so much for the comment, Janie! I’m glad they are a hit! – Meggan
Hi What are some good options to serve with cucumber sandwiches to make a high end “tea”/lunch? Thanks
Hi Marsha, thank you so much for your question! I usually choose two other sandwiches, such as egg salad (I’ll link it below) and ham and cheese. I love scones with clotted cream, and then something sweet, like a petit fours or brownies. I hope this helps and that you have a lovely tea! – Meggan
https://www.culinaryhill.com/how-to-make-egg-salad/