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Olive-Cucumber Finger Sandwiches

 Olive-Cucumber Finger Sandwiches
Along with a refreshing beverage, I served these attractive hors d'oeuvres to guests at my Garden Party. The crisp cucumbers on these easy-to-fix finger sandwiches get their zip from being marinated for a short time. —Sara Laker Loda, Illinois
12 ServingsPrep: 25 min. + standing


  • 1 medium cucumber
  • 1 cup water
  • 1/2 cup cider vinegar
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion salt
  • 1/8 teaspoon Worcestershire sauce
  • 36 thin slices bread
  • Paprika
  • 36 pimiento-stuffed olives


  • With a fork, score cucumber lengthwise; cut into thin slices. Place
  • in a bowl; add water and vinegar. Let stand for 30 minutes.
  • Meanwhile, in a small bowl, beat cream cheese, mayonnaise, garlic
  • powder, onion salt and Worcestershire sauce until smooth.
  • Cut bread into flower shapes with a 2-1/2-in. cookie cutter. Spread
  • each with cream cheese mixture; sprinkle with paprika and top with a
  • cucumber slice.
  • Remove pimientos from olives; place in center of cucumber. Cut olives
  • into five wedges and arrange around pimiento in a pinwheel pattern.

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Olive-Cucumber Finger Sandwiches (continued)

Directions (continued)

  • Yield: 3 dozen.
Nutritional Facts: 1 serving (3 each) equals 335 calories, 16 g fat (5 g saturated fat), 23 mg cholesterol, 853 mg sodium, 41 g carbohydrate, 2 g fiber, 8 g protein.