Cucumber Sandwiches with a Twist

Donna Graffagnino


These sandwiches are so delicious, refreshing and incredibly easy to make in a few minutes for instant gratification or to make ahead. They're not just for High Tea anymore.


☆☆☆☆☆ 0 votes

8 - 10
20 Min
No-Cook or Other


  • 1 oz
    english cucumber, sliced very thin
  • 8 oz
    onion and chive cream cheese
  • 1/4 c
    ranch dip* (see directions)
  • 1 Tbsp
    fresh dill or 1 teaspoon dried dill weed
  • ·
    sandwich bread, any kind you like. i prefer white bread

How to Make Cucumber Sandwiches with a Twist


  1. * To make the Ranch dip, mix 1 packet Hidden Valley Ranch dip mix into 16 oz of sour cream. It makes the best dip for veggies and I could eat this with a spoon! The longer it sits in the the fridge the better it gets.
  2. Most recipes call for mayo mixed with cream cheese but that's a little boring. The ranch dip, onion/chive cream cheese and dill really wakes it up.
    (I use a lot more dill than the recipe calls for so add it according to your taste.)
  3. English cucumbers have a thinner skin and small seeds which make them perfect for these sandwiches.
    Traditional or baby cukes can also be used.
    It's up to you whether to peel them or not, just slice them very thin.
  4. Spread both sides of the bread with a thin layer of the cream cheese mixture. Putting the spread on both sides will keep the bread from getting soggy.
    Now layer the cukes on the bread and make a sandwich.
  5. With an electric or finely serrated knife slice the crust off of the bread. Again this is your preference. Cut in half or fourths.

    These can be stored in an air tight container in the fridge for up to 24 hours.

Printable Recipe Card

About Cucumber Sandwiches with a Twist

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: English
Dietary Needs: Vegetarian

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