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Mini Cucumber Sandwiches
Mini Cucumber Sandwiches Eileen Goltz | Dairy
45 minutes 45 minutes
About 48 round tea sandwiches

  • 1 medium cucumber
  • ½ cup cider vinegar
  • 1 cup water
  • 1 (8 oz.) package cream cheese, softened
  • ¼ cup mayonnaise
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion salt
  • Dash Worcestershire sauce
  • 1 loaf sliced whole grain bread
  • Paprika

  1. Score cucumber lengthwise with fork (for looks) and slice thin.
  2. In medium bowl, combine vinegar and water, add cucumber slices; let stand at room temp. at least 30 min. Drain WELL.
  3. Meanwhile, combine cream cheese, mayo, garlic powder, onion salt and Worcestershire.
  4. Cut bread slices into rounds (or any shape you want, with a cookie cutter) and spread with cream cheese mixture. Top each with a slice of cucumber. Shortly before serving top with olive slice or paprika, or both. You can also add a little dab of cream cheese/mayo and top with a piece of lox.*
  • To make these the night before, cover with SLIGHTLY damp paper towels, then cover the whole plate with foil. Keep in fridge and they’ll be just great.