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Cucumber Party Sandwiches

This is one of my favorite appetizers. We have lots of pig roasts here in Kentucky, and these small sandwiches are perfect to serve while the pig is roasting. —Rebecca Rose, Mount Washington, Kentucky
  • Total Time
    Prep: 20 min. + standing
  • Makes
    2-1/2 dozen


  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons mayonnaise
  • 2 teaspoons Italian salad dressing mix
  • 30 slices cocktail rye or pumpernickel bread
  • 60 thin cucumber slices
  • Optional: Fresh dill sprigs and slivered red pearl onions


  • Beat cream cheese, mayonnaise and dressing mix until blended; let stand 30 minutes.
  • Spread cream cheese mixture on bread. Top each with 2 cucumber slices and, if desired, dill and red onion slivers. Refrigerate, covered, until serving.
Nutrition Facts
1 open-faced sandwich: 53 calories, 4g fat (2g saturated fat), 8mg cholesterol, 92mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 1g protein.

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  • loverton
    Jul 1, 2020

    Glad I found this recipe. My sister-in-law always made these and I loved them. I haven't had them in awhile, so can't wait to make them.

  • allybillhorn
    May 6, 2019

    A co-worker got me hooked on these during the summer. The only thing I do different is sprinkle on a little Mrs. Dash's seasoning for an extra boost of flavor.

  • rachelsvenny
    Aug 25, 2014

    This is a good, simple recipe. I used a small loaf of thinly sliced whole wheat bread because we didn't have any rye bread on hand. We all enjoyed these light, summery snacks.

  • Billco
    Nov 23, 2013

    Very good and easy to make. I didn't have dill sprigs or chive blossoms available, so I sprinkled a little dill weed AND paprika on top. Tasty and nice appearance.

  • mammaw61
    Dec 26, 2012

    I didnt have Italian dressing mix, so I used Kraft Italian red pepper dressing in place. Everyone loved the sandwiches, but also thought it would make a good dip for chips or pretzels.

  • Dina Musaelyan
    Jul 2, 2011

    I am new to cooking and entertaining. This recipe is really easy and everyone loves it.

  • donnaa_buglover
    Feb 23, 2010

    I made these for our school art fair reception using the Outback pumpernickle bread instead of rye, and they were devoured by everyone. i was surprised that the teenagers loved these so much. A little extra time to make, but so worth it. Make the spread ahead to give time for flavors to meld.