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Cucumber sandwiches on a round wooden platter.

Cucumber Sandwiches

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!
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16 servings (about 5 pieces each)
Calories 167kcal



  • 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. 



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Storage: Store leftovers covered in the refrigerator for 1 day.


Calories: 167kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 271mg | Potassium: 130mg | Fiber: 2g | Sugar: 3g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg