When my daughter was getting married the groom’s aunt gave her a lovely bridal shower. These delicious little Cucumber Sandwiches adorned one of the tables. Oh my, it was love at first bite! I kid you not, I ate so many of these I was embarrassed I didn’t have a better excuse as to where I was putting them – like in my pocketbook. If I would have had enough willpower to refrain from putting every one I looked at in my mouth, I just might have left with a pocketbook full. Kidding. I mean really…I was the mother of the bride, I had a reputation to uphold. Who am I kidding, they’re probably still shaking their heads and talking about how many of those little sandwiches I ate…and that was almost 3 years ago.
These tasty little tea sandwiches are great served for an Easter brunch or any brunch for that matter.
These Cucumber Sandwiches are super easy to make and are one of my favorite finger sandwiches or tea sandwiches as they are sometimes called. These little yummies are great served at bridal showers, baby showers, parties, brunches, afternoon get-togethers, or anytime as an appetizer. If I want them to look pretty, I serve them as open-faced cucumber sandwiches like in the pictures here. When things are a little more casual and presentation is not the primary focus, I will top each sandwich with another piece of bread. They’re less dainty that way and less messy for children to pick up.
Unlike the savory versions made with ranch, these Cucumber Sandwiches are more on the sweet side. You’ll find only three ingredients in the spread: cream cheese, honey and dill weed. My favorite part about these is the cinnamon raisin bread. I use Pepperidge Farm Swirl Raisin Cinnamon Bread. The raisins in the bread lend to the sweetness. Once topped with the cucumbers the combination of flavors yield a deliciousness your taste buds will love. I’ll betcha anything you can’t eat just one.
- Cucumbers I use the mini cucumbers
- 1 8 ounce whipped cream cheese
- 1 tablespoon plus 2 teaspoons honey
- 1 teaspoon dill weed or to taste
- Raisin cinnamon bread
- Combine whipped cream cheese, honey and dill weed and mix until thoroughly combined.
- Wash cucumbers and slice across into very thin slices.
- Trim the crust from each slice of raisin bread and cut each piece into 4 small squares.
- Spread cream cheese mixture on each square and top with cucumbers. (I usually use 3 slices.)
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