Name: Mini Cucumber Sandwiches with Dill Cream Cheese
Prep time: 20 min
Total time: 20 min
Ingredients: 2 cucumbers (scrubbed); 6 small radishes (scrubbed and trimmed); 4 oz cream cheese (softened at room temp); 1/2 lemon (juiced); 3 heaping tbsp fresh dill (chopped); Salt (to taste); 8 slices bread (whole grain, multigrain, rye, pumpernickel, or white)

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These mini cucumber sandwiches are made with dill cream cheese and make the best appetizer, lunch, or snack. With both cucumbers and radishes, they’re loaded with veggies for a healthy twist on classic tea sandwiches.

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Herbed. Cream. Cheese. Need I say more?! Ok fine, I’ll say a little more.

Spring has officially SPRUNG! And it’s got me thinking about dining al fresco. What type of veggie-loaded dishes should I make for outdoor picnics and cookouts this summer?

Since things are a little different this year, and social distancing guidelines may continue through the summer, I have a feeling some group picnics (6 feet apart) with our friends will happen. In that instance, a portable meal that’s easy to transport will certainly come in handy. Luckily, these mini cucumber sandwiches fit that bill!

Made with radish and cucumber slices held together by dill cream cheese, they’re crunchy, creamy, and downright delicious. You can serve them as an appetizer or light main course. I also think they’re a great addition to a bridal shower, graduation, or Mother’s Day menu.

How to Make Mini Cream Cheese Cucumber Sandwiches

Slice the cucumber and radishes into thin circles and then quarters.
Whip together the cream cheese, dill, and lemon juice with a hand mixer to get a softer, spreadable cream cheese.
Mix the cream cheese and veggies together. Spread the mixture on a piece of toasted bread, top it with another slice of bread, and cut the sandwich into four mini sandwiches.

Alternatively, you can spread the whipped cream cheese on the bread slices and place the radish and cucumber slices on top. However you want to put them together works!

Expert Tips and FAQ

Be sure to thinly slice the veggies and then quarter them into smaller pieces. The quarters are much more uniform and flat than roughly chopped cucumber and radish pieces. So, they lay on the slices of bread better, and make it easier to top the filling with another slice of bread. Slicing and dicing the veggies into even smaller pieces may make the sandwich stay together even better.
For a crunchier sandwich, toast the bread before assembling. If you want these mini cucumber sandwiches to be softer like traditional tea sandwiches, don’t toast the bread and also cut off the crust.
To save time, you can get whipped cream cheese at the store instead of whipping it by hand.
I like to use multigrain or whole grain bread (love Dave’s Killer Bread!), but these also taste delicious on rye, pumpernickel, or even white bread.
I prefer to keep the peel on the cucumbers, but if you buy cucumbers that have a waxy coating, you should peel them before slicing.

Can cucumber sandwiches be made the day before?

You can make cucumber sandwiches up to 24 hours in advance. However, I like to make them an hour or two before serving to prevent them from getting soggy. You can also make the filling a day before, keep it in the fridge overnight, and assemble the sandwiches later.

More Cucumber Recipes

For another healthy sandwich recipe, check out the Veggie and Boursin Cheese Sandwich. If you enjoy these mini cucumber sandwiches, you may also like:

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