Mini Cucumber Sandwiches with Dill Cream Cheese

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

1. Slice the cucumber and radishes into thin circles and then quarters.
2. Whip together the cream cheese, dill, and lemon juice with a hand mixer to get a softer, spreadable cream cheese.
3. 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:

• Mango Cucumber Salad
• Chickpea Salad Cucumber Boats
• Cucumber Melon Fruit and Vegetable Popsicles

If you make this recipe, I’d love to hear how you like it! Please rate/review using the stars on the recipe card or comments section, and sign up for the weekly newsletter while you’re here.

📖 Recipe

Mini Cucumber Sandwiches with Dill Cream Cheese

These mini sandwiches are the perfect appetizer for a spring or summer picnic. They're loaded with veggies and freshly whipped dill cream cheese.

5 from 1 vote

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Prep Time: 20 minutes mins

Total Time: 20 minutes mins

Servings: 16 mini sandwiches

Calories: 64kcal

Author: Lizzie Streit, MS, RDN

Ingredients 

1x2x3x

• ▢ 2 cucumbers - scrubbed
• ▢ 6 small radishes - scrubbed and trimmed
• ▢ 4 oz cream cheese - softened at room temp
• ▢ ½ 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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Instructions

• Slice the cucumbers and radishes into thin ¼" circles. Quarter the circles. Set aside.
• In a medium bowl, add the softened cream cheese, lemon, and fresh dill. Using a hand mixer, blend for 1 to 2 minutes or until the mixture is soft and spreadable. Add more lemon juice, dill, and salt to taste. 
• Add the cucumbers and radishes to the bowl. Mix until the veggies are coated. You may find that you need to add more vegetables, or take out some of the cream cheese to start. Use your judgement to figure out how coated you want your veggies to be.
• Build the sandwiches by topping 4 slices of bread with the veggie filling. You may choose to spread a small amount of herbed cream cheese on the bread too. Top each slice with another piece of bread, and cut each larger sandwich into 4 mini sandwiches. Serve, and enjoy!

Notes

• For a crunchier sandwich, toast the bread before assembling. For a softer sandwich (like traditional tea sandwiches), do not toast the bread and consider cutting the crust off.
• To save time, you can purchase whipped cream cheese at the store instead of whipping it by hand.
• These sandwiches taste best when enjoyed within 1-2 hours. You can make the filling up to a day in advance and store in the fridge until it's time to make the sandwiches.
• If your cucumbers have a waxy coating, peel before slicing. If you don't like radishes, these taste great with just cucumbers too.

Nutrition

Serving: 1sandwich | Calories: 64kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 80mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 137IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg

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Happy spring! – Lizzie

This post was originally published in April 2018 as part of a Recipe Redux challenge. It was updated in April 2020.