Vegetarian finger sandwiches appetizer for a crowd by ilonaspassion.com I @ilonaspassion.com
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Finger Cucumber Sandwiches

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Easy to make mini cucumber sandwiches with cream cheese, sour cream, green onion and dill. Vegetarian finger sandwiches appetizer for a crowd and parties.

Mini cucumber sandwiches

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

Cream cheese, salt, shredded cucumber, green onion.
  • English cucumber – or any other green cucumber.
  • Salt – to enhance the flavor.
  • Cream Cheese – original or light.
  • Sour Cream – plain greek yogurt can be used, plant based yogurt or sour cream can be substituted too.
  • Dill – dry can be substituted as well, instead of fresh dill you can use other herbs that are fresh or dry including parsley, basil etc.
  • Green Onion – to add extra flavor.
  • Bread – any kind of bread can be used, for instance, rye, white bread, sourdough, whole wheat bread, soda bread etc.

How to make Cucumber Sandwiches

  1. (Full recipe, ingredients and video below). In a small bowl combine cucumber and salt. Leave it for 10 minutes.
  2. In another bowl combine cream cheese, sour cream, dill and green onion. Mix very well.
  3. After 10 minutes drain the excess water from the cucumber. Add it to the cream cheese. Combine very well.
  4. 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.
Cream cheese mixture, bread

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.
Finger sandwiches with cucumber, cream cheese

Finger Sandwiches FAQ’S

What to serve with finger sandwiches?

Lots of food servings goes well with cucumber sandwiches. Try Smoked Salmon Dip or Fall Fruit and Cheese Platter.

How do you keep cucumber sandwiches from getting soggy?

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.

Can I use greek yogurt instead of sour cream?

Yes, just make sure to use the plain unflavored version.

Can you freeze cucumber sandwiches?

No, I do not recommend freezing them. They are the best fresh.

Other Finger Sandwiches

White bread with shredded cucumbers and cream cheese.

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Vegetarian finger sandwiches appetizer for a crowd by ilonaspassion.com I @ilonaspassion.com
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Finger Cucumber Sandwiches

Soft finger cucumber sandwiches with cream cheese, dill and sour cream perfect for a crowd.
Prep Time20 minutes
Total Time20 minutes
Servings: 20
Calories: 78kcal
Author: Ilona

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.
    1 cup English cucumber, 1/4 tsp. salt
  • In a separate medium bowl combine cream cheese, sour cream, dill and green onion. Mix well.
    8 oz. cream cheese, 4 Tbsp. sour cream, 1/2 Tbsp. dill, 1 Tbsp. green onion
  • 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.
    10 bread
  • Cover with remaining 5 slices of bread. Cut into 4 equal parts. 
Course: Appetizer, Breakfast, Snack
Cuisine: European
Diet: Vegetarian

Video

Notes

  • Sour Cream – plain greek yogurt can be used, plant based yogurt or sour cream can be substituted too.
  • Bread – any kind of bread can be used, for instance, rye, white bread, sourdough, whole wheat bread, soda bread etc.
  • Dill – dry can be substituted as well, instead of fresh dill you can use other herbs that are fresh or dry including parsley, basil etc.
  • 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.

Nutrition

Calories: 78kcalCarbohydrates: 6gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 14mgSodium: 124mgPotassium: 46mgFiber: 0gSugar: 1gVitamin A: 210IUVitamin C: 0.6mgCalcium: 49mgIron: 0.5mg
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