Mini Cucumber Sandwiches
Servings: 30 sandwiches
Calories: 49cal
Equipment
Ingredients
- 12 oz loaf of cocktail rye bread
- 8 ounce tub spreadable cream cheese
- 1 large cucumber
- dried or fresh dill
Instructions
- Spread each slice of bread with cream cheese.
- Slice the cucumber into 1/4" thick rounds.
- Place cucumber slices onto the bread, one slice of cucumber per slice.
- Lightly sprinkle each cucumber sandwich with dill weed, just enough to garnish.
- Store in an airtight container and keep refrigerated until ready to serve.
Notes
- You can make these up to a day ahead. The cucumber can begin to sweat over time, causing them to look less appetizing, so I recommend making them no earlier than the evening before.
- I usually get the flavored whipped cream cheese in a tub. It's easy to spread and the garden vegetable flavor has colorful flecks of veggies in it, which helps add some color.
Nutrition
Serving: 1sandwich | Calories: 49cal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 104mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
