Easy to make mini cucumber sandwiches with cream cheese, sour cream, green onion and dill. Vegetarian finger sandwiches appetizer for a crowd and parties.
These mini vegetarian cucumber sandwiches with cream cheese are perfect for afternoon tea, brunch or breakfast. Served on a soft bread slices they basically melt in your mouth. Also, they are made with freshly cut dill and green onion, this smooth and silky topping can be made with dry herbs as well.
Cucumber Sandwiches Recipe
Texture: silky, smooth and creamy spread perfect for bread.
Taste: delicate, soft and salty enough.
Simplicity: very simple to make, only 20 minutes to make it.
Meal Type: breakfast, brunch, kids snack and party appetizer.
Ingredients Needed
- English cucumber
- Cream Cheese
- Sour Cream
- Dill
- Green Onion
- Salt
How to make Cucumber Sandwiches
- (Full recipe, ingredients and video below). In a small bowl combine cucumber and salt. Leave it for 10 minutes.
- In another bowl combine cream cheese, sour cream, dill and green onion. Mix very well.
- After 10 minutes drain the excess water from the cucumber. Add it to the cream cheese. Combine very well.
- Finally, spread about 3 Tbsp. of cucumber cream cheese on 5 slices of bread. Cover with another slices of bread. Cut into 4 equal parts.
Cucumber Sandwiches Recipe Tips
- Make sure to add salt to English cucumber and leave it aside for 10 minutes. Cucumber needs to soften. After 10 minutes drain the excess water by pressing gently the cucumber. Obviously you will not end up with watery cream cheese mixture.
- Keep the prepared cream cheese topping in airtight container for up to 3 – 4 days in the refrigerator. It is best to spread the mixture on the bread just before serving. However, mini appetizer sandwiches can be kept in the fridge for 24 hours before serving to your guests.
- SUBSTITUTIONS: Instead of fresh dill you can use other herbs that are fresh or dry including parsley, basil etc. Any kind of bread can be used, for instance, rye, white bread, sourdough, whole wheat bread, soda bread etc.
Finger Sandwiches FAQ’S
Lots of food servings goes well with cucumber sandwiches. Try Smoked Salmon Dip or Fall Fruit and Cheese Platter.
You can make the mixture with cream cheese, dill, cucumber and salt ahead, but spread on bread just before serving to prevent sandwiches to get soggy.
Yes, just make sure to use the plain unflavored version.
No, I do not recommend freezing them. They are the best fresh.
Other Finger Sandwiches
- Open Faced Afternoon Tea Sandwiches
- Cilantro Feta Cheese Mini Appetizer Sandwiches
- Strawberry Honey Bruschetta
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Finger Cucumber Sandwiches
Ingredients
- 1 cup English cucumber shredded
- 1/4 tsp. salt
- 8 oz. cream cheese 1 brick
- 4 Tbsp. sour cream
- 1/2 Tbsp. dill chopped (fresh or dry)
- 1 Tbsp. green onion chopped
- 10 bread slices
Instructions
- In a small bowl combine shredded cucumber and salt. Leave it for 10 minutes.
- In a separate medium bowl combine cream cheese, sour cream, dill and green onion. Mix well.
- After 10 minutes drain the excess water from cucumber just by squeezing cucumber. Discard the water.
- Add cucumber to cream cheese mixture. Combine well.
- Prepare 5 bread slices. Spread about 3 Tbsp. cucumber cream cheese mixture on each slice.
- Cover with remaining 5 slices of bread. Cut into 4 equal parts.
Video
Notes
- Make sure to add salt to English cucumber and leave it aside for 10 minutes. Cucumber needs to soften. After 10 minutes drain the excess water by pressing gently the cucumber. Obviously you will not end up with watery cream cheese mixture.
- Keep the prepared cream cheese topping in airtight container for up to 3 – 4 days in the refrigerator. It is best to spread the mixture on the bread just before serving. However, mini appetizer sandwiches can be kept in the fridge for 24 hours before serving to your guests.
- SUBSTITUTIONS: Instead of fresh dill you can use other herbs that are fresh or dry including parsley, basil etc. Any kind of bread can be used, for instance, rye, white bread, sourdough, whole wheat bread, soda bread etc.
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