Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on Time
15 Mins
Total Time
15 Mins
Makes 8 dozen

How to Make It

Step 1

Stir together first 7 ingredients. Spread mixture on 1 side of 24 bread slices; top with remaining 24 bread slices. Trim crusts from sandwiches; cut each sandwich into 4 triangles with a serrated knife.

Step 2

Pair with: Baumard Savennières or Oregon Pinot Gris.

Ratings & Reviews

Tasted good but green onions overpowered all other flavors

January 17, 2016
I followed the recipe and it turned out great although I think I would cut back on the amount of green onions and bump up the dill a bit more. The green onion was overpowering with this one.

Minxie's Review

April 03, 2014
It's watercress, not sprouts. Add it to the sandwiches if you can get it.

mell42's Review

November 07, 2012

SchnauzerDad's Review

September 23, 2012
These were great at a church reception. My plate was the first one cleared from the entire buffet table! My one alteration: I seeded one whole hothouse cucumber but didn't peel it. Then I grated it on the bigger holes on a box grater (directions from another cucumber sandwich recipe), rather than finely chopping the cucumber. I don't know why the picture shows sprouts, when they're clearly not in the recipe.

kalamazootx1's Review

March 13, 2012
what is the greeny leafy veggie I see peeking out on the picture by the recipe?

Laina95's Review

February 18, 2012
So easy to make and exactly the flavors I'd expect from a cucumber sandwich. Yum!

Layla207's Review

December 17, 2011
I've had cucumber sandwiches before but these were more interesting without having too many flavors going on. I made them for a girls' party and everyone loved them!