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Ingredients
1 loaf soft white sandwich bread, thin-sliced
8 oz plain whipped cream cheese, softened
1 large seedless cucumber (English cucumber), very thinly sliced
1 packet (about 1 oz) dry ranch dressing mix
Directions
In a medium bowl, stir the dry ranch dressing mix into the softened whipped cream cheese until completely smooth and evenly blended. Taste and adjust salt only if needed (most ranch mixes are salty enough on their own).
Cream cheese and ranch mixture being stirred in a bowl
Cream cheese and ranch mixture being stirred in a bowl
Lay the slices of white sandwich bread out in a single layer on your counter or a large cutting board. If the bread feels a little dry, cover it with a clean kitchen towel for a few minutes to keep it soft while you work.
Spread a thin but even layer of the ranch cream cheese mixture over each slice of bread, going all the way to the edges so the sandwiches seal nicely and don’t dry out.
Bread slices spread with herbed cream cheese on a cutting board
Bread slices spread with herbed cream cheese on a cutting board
Arrange very thin slices of cucumber over half of the bread slices, overlapping them slightly so you have a solid layer that will show a bright green edge once cut. Keep the cucumber slices in a single layer so the sandwiches stay neat and easy to bite.
Top the cucumber-covered slices with the remaining bread, cream cheese side down, to form sandwiches. Press gently with your palm so they hold together without squishing out the filling.
Cucumber slices layered neatly on cream cheese bread
Cucumber slices layered neatly on cream cheese bread
Using a long, sharp knife, trim off all the crusts from each sandwich to create neat, soft squares. Wipe the knife with a damp cloth as needed so the cuts stay clean.
Cut each crustless sandwich into 2–4 small pieces—either rectangles or triangles—depending on how dainty you’d like them for your tray. Arrange the pieces closely together on a serving tray so the creamy filling and bright green cucumber edges are visible from above.
Freshly cut cucumber tea sandwiches arranged on a serving tray
Freshly cut cucumber tea sandwiches arranged on a serving tray
Cover the tray tightly with plastic wrap and refrigerate for at least 30 minutes before serving so the sandwiches chill and the flavors settle. Keep chilled until you’re ready to set them out at the potluck, and expect the tray to empty before anyone even announces that it’s time to eat.
Variations & Tips
If you’d like a milder flavor, use only half the packet of ranch mix and taste as you go, or mix in a spoonful of milk to soften the seasoning. You can also substitute garden vegetable or chive whipped cream cheese for the plain cream cheese and ranch mix, though that will technically add more ingredients in the blend than the basic four you handle.
Small luncheon plate with cucumber sandwiches and tomato soup
Small luncheon plate with cucumber sandwiches and tomato soup
For a slightly sturdier bite, choose a bakery-style white sandwich bread, but keep it soft so the sandwiches stay tender. To avoid soggy sandwiches, slice the cucumber very thin and blot the slices with a paper towel before layering; this is especially important if the tray will sit out for a while.