It is not a secret that I love appetizers and I definitely eat my fair share of them at every party, date night, and get together with friends. I don’t always make or choose the healthiest appetizer options, but it is nice to enjoy one that is on the lighter side (compared to most that I eat). Cucumber Sandwiches are one of my favorite appetizers and I am so glad my sister-in-law introduced me to these yummy snacks. When I lived in Pennsylvania, she made them for many occasions, such as birthday parties, Christmas, Easter, barbeques, and football parties, and they were always an appetizer I could not stop eating. They are super addictive and always a crowd pleaser. Since I have moved to Arizona, I have made Cucumber Sandwiches many times and they still remain to be a favorite. I make a huge platter every time, but they disappear very quickly. I made them as one of my appetizers to take to Aubrey’s Super Bowl potluck and they were again a huge hit. Cucumber Sandwiches are amazing for any occasion, but keep them in mind for summer because they are a great, refreshing appetizer to enjoy on a warm (blazing hot in Arizona) day!
- Cut the baguette into 24 slices, about 1/2-inch thick. Set aside.
- Peel the cucumber. Cut into 24 thin slices. Set aside.
- In a medium mixing bowl, stir the cream cheese, mayonnaise, and Italian dressing mix until well combined.
- Spread a good layer of the cream cheese mixture on each baguette slice and then top with a slice of cucumber.
- Sprinkle a little dill weed over each bruschetta. Use as much as you like to your taste. Serve immediately.
- You should get at least 48 slices of bread from 1 baguette loaf, which means you can easily double the cream cheese and cucumber amounts to use up all the bread. The yield will ultimately depend on how much cream cheese mixture you put on each slice of bread.
- To prep ahead: Slice the bread and cucumber and store in their own airtight containers. Mix the cream cheese spread and store in an airtight container. Then assemble when ready.