Cucumber Sandwiches and Appetizers

Cucumber Sandwiches and Appetizers

A quick, easy and inexpensive appetizer. The cream cheese spread and cucumbers on a square of pumpernickel bread is delicious and refreshing. I have never brought any leftovers home (I usually bring extra bread, cream cheese mixture, and sliced cucumbers so I can assemble them if more are needed).

5 from 2 votes

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Course: Appetizer

Cuisine: American

Prep Time: 30

Total Time: 30

Servings:

Calories: 113Kcal

Author: Susan Moncrieff

Ingredients

▢ 1 large English Cucumbers thinly sliced
▢ 8 oz Cream cheese or Neuchâtel
▢ ⅔ package Ranch seasoning or 2 tablespoon if you have Ranch in a container
▢ 2 tablespoon mayonnaise it helps make this spread more spreadable
▢ 1 package cocktail pumpernickel bread are about 2 inches square - most grocery stores have it
▢ Dill fresh or dried fresh parsley, or chives or seasoned salt(optional as garnish)

Instructions

Slice cucumbers. I slice mine thin.
Stir about ⅔ of the ranch dressing package into the cream cheese. Make sure it's well mixed. If you have time, let it sit in the refrigerator for a few hours to blend the flavors.
Spread some of the cream cheese/ranch mixture on each pumpernickel slice.
Sprinkle dill, chives, or seasoning salt on top of the cucumber as a garnish.

Notes

If you have any leftover seasoned cream cheese, it's also wonderful as a dip! A little on your favorite veggies (red peppers) is a pretty and handy snack.

Store in an airtight container, in the fridge. If they are going to be in the fridge for more than a few hours. I place a piece of waxed paper on the sandwiches and a slightly damp paper towel on top. That way the sandwiches don't get dried out.

Note they are vegetarian (but not vegan).

Nutrition Disclaimer

Nutrition information is an estimate only provided as a courtesy using an ingredient database. Garnish and optional ingredients are not included in the calculations.

Nutrition