Cucumber Finger Sandwiches
Yields 48
Cucumber Finger Sandwiches. Learn how to make our Cucumber Finger Sandwiches Recipe today! Makes a great appetizer or snack.
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Prep Time
45 min
Total Time
45 min
Prep Time
45 min
Total Time
45 min
  1. 2 medium-sized cucumbers
  2. 2/3 cup cider vinegar
  3. ¾ cup water
  4. 1 package (8 ounces) cream cheese, softened
  5. 1/3 cup mayonnaise
  6. 1 tablespoon fresh dill, finely chopped
  7. 2 tablespoons white onion, minced
  8. 1 teaspoon Worcestershire sauce
  9. pinch of garlic powder, salt and ground white pepper or to taste
  10. 12 thin slices white sandwich bread, crusts trimmed
  11. Sprigs of fresh dill (for garnish)
  12. smoked paprika, optional (for garnish)
  1. Wash cucumber thoroughly. Score cucumber skin by running the tines of a fork along the sides, just deep enough to allow cucumber to absorb the flavors of the soaking liquid. Slice into thin rounds and place in a bowl containing the cider vinegar, water and a pinch of salt. Soak cucumber rounds for about 30 minutes. Drain well after 30 minutes and dry cucumber rounds thoroughly on paper towels. Set aside.
  2. Beat together cream cheese, mayonnaise and dill until well combined. Mix in onions, Worcestershire sauce, garlic powder, salt and white pepper. Blend well to combine flavors.
  3. Spread about 2 to 3 teaspoons cream cheese mixture on one side of each slice of bread. Cut each bread slice into 4 squares. Top each square with a cucumber round.
  4. Spoon any remaining cream cheese mixture into a piping bag fitted with an open star tip. Pipe a tiny rosette of the cream cheese mixture over cucumber round. Top each rosette with a tiny sprig of fresh dill. Arrange sandwiches on a serving platter and lightly dust with smoked paprika, if desired. Serve right away.
  1. If you prefer a closed sandwich, cover cucumber round with another square of bread and decorate with a sprig of dill. Omit the cream cheese rosette. Dust with paprika, if using.
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