Cool Cucumber Finger Sandwiches Recipes

CUCUMBER SANDWICH RECIPE

Steps:

• Peel the cucumber, and slice it thinly. I used a simple OXO slicer for quick, even slices.
• Spread soft/room temperature cream cheese on two slices of bread.
• Arrange the cucumber slices, overlapping slightly, on one slice of bread and top with the other.
• Slice off the edges with a sharp serrated knife, wiping with a damp paper towel after each cut. Next, cut into fingers (or triangles). Whether you cut them into fingers or triangles, you'll end up with two finger sandwiches.
• If you need to make cucumber sandwiches ahead of time, keep them in a sealed container with a paper towel inside for a few hours, and refrigerate them.

EASY CUCUMBER PARTY SANDWICHES

Steps:

• Mix cream cheese, sour cream, mayonnaise, ranch dressing mix, and dried dill in a bowl until creamy and smooth.
• Cut crusts from bread slices; cut sliced bread into decorative shapes (such as rounds or flowers) with cookie cutters. Spread each piece of bread with cream cheese mixture and top with a cucumber slice. Top each canape with a few fresh dill leaves.

CUCUMBER SANDWICHES III

Steps:

• In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
• Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

COOL CUCUMBER FINGER SANDWICHES

Steps:

• Spread each slice of wheat bread with one tsp. soft whipped cream cheese. Lightly sprinkle the cream cheese with dill weed to taste (Less is more - the dill can take over the gentle taste of cucumbers, so be careful).
• Layer the thinly sliced cucumbers on the cream cheese and lightly sprinkle with salt to taste. Then, cover with another slice of bread to make a sandwich.
• Using a sharp serrated knife, trim away the crust and slice each sandwich into four finger sandwiches. These may be refrigerated until you need them for a couple of hours. Stack on a pretty plate, and garnish with fresh dill.

CUCUMBER FINGER SANDWICHES

Steps:

• Spread one side of each slice of bread with a thin layer of butter. Arrange a single layer of cucumber slices on 4 of the bread slices. Stir together the mayonnaise, chives, mustard and some salt and pepper in a small bowl. Spread a thin layer of the mayonnaise mixture over the cucumbers. Top with the remaining slices of buttered bread. Cut off the crusts and cut each sandwich into three fingers.

CUCUMBER CREAM CHEESE FINGER SANDWICHES

Steps:

• Combine the cucumbers and cream cheese, then blend in the onion.
• Add in a tablespoon or two of mayonnaise and blend until the mixture is soft and spreadable. Add a little more mayonnaise to soften further.
• Cut the crusts off the bread, then either cut each piece into fourths or cut into diamonds.
• Spread mixture over half the bread pieces, then top with another piece of bread.
• Garnish with parsley or cucumber.
• Tips & Warnings.
• You can also leave the sandwiches open-faced.
• Try this method with tuna or chicken salad, too.

OLIVE-CUCUMBER FINGER SANDWICHES

Steps:

• With a fork, score cucumber lengthwise; cut into thin slices. Place in a bowl; add water and vinegar. Let stand for 30 minutes. Meanwhile, in a small bowl, beat cream cheese, mayonnaise, garlic powder, onion salt and Worcestershire sauce until smooth., Cut bread into flower shapes with a 2-1/2-in. cookie cutter. Spread each with cream cheese mixture; sprinkle with paprika and top with a cucumber slice. , Remove pimientos from olives; place in center of cucumber. Cut olives into five wedges and arrange around pimiento in a pinwheel pattern.

SAVORY CUCUMBER FINGER SANDWICHES

Steps:

• Blend all ingredients for the spread in a food processor until smooth. Should be slightly thick. You might need to add a few tablespoons of water to ease the process. The spread should have a spicy yet slightly sweet taste.
• Spread some of the mixture on one slice of bread. Top with cucumber slices and some cheese. Spread another slice and place on top. Cut off the crusts and cut the sandwiches diagonally so you get four triangles.
• Repeat with rest of bread.
• You can assemble, pack in an airtight container, and refrigerate up to 2 hours. They taste best at room temperature.
• I keep the crusts and my daughter and I eat them as snacks.