Shamrock Cucumber Sandwiches
Cucumber Sandwiches are easy, light, and refreshing snack for so many occasions. These cucumber tea sandwiches are themed to St. Patrick’s Day and cut into shamrocks! They feature soft English muffins, flavorful cream cheese spread, and fresh English cucumbers.
Celebrate St. Patrick’s Day with more appetizer recipes like Beer Batter Onion Rings and Reuben Sandwiches!
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It’s one of my favorite times of the year – or really any time I get to play with food to make it fun! It’s all about the green in March, which is why these adorable cucumber sandwiches are as vibrant and green as can be with natural ingredients. Keep the green food dye for your beer!
I’ve been making this St. Patrick’s Day sandwich recipe for years and it’s just getting more and more popular. I think they’re so loved because of their simplicity and they’re adorable. Essentially, this recipe features English muffins that are cut to resemble shamrocks, then topped with a flavorful cream cheese spread and crisp cucumbers. Feel free to add parsley and bell peppers too, as pictured.
On a holiday that’s heavy on the beer and hearty recipes (like Dublin Coddle and of course Corned Beef), it’s nice to also enjoy something as freshly flavored as this cucumber sandwich recipe. They’re easy to make in less than 30 minutes and are enjoyed by friends and family of all ages!
What is a Cucumber Sandwich?
Cucumber sandwiches come in many variations but always feature crisp cucumbers, bread, and a flavorful cream cheese spread. It’s often sandwiched between two slices of soft bread and cut into small, bite size portions. This cucumber sandwich recipe is a variation of the classic recipe and ideal for St. Patrick’s Day because of the festive shamrock shape!
Ingredient Notes
Cream Cheese – for the best rich and creamy consistency, use full fat cream cheese. Make sure to pull the cream cheese out of the refrigerator about 30-45 minutes before preparing the sandwiches so it softens.
English Muffins – Use your favorite brand that way you know you’ll like it. Make sure to grab plain English muffins with no added flavors for these tea sandwiches.
Garlic – use fresh garlic for the best flavor but don’t use more than 1 small clove or it will be too much.
Cucumbers – English cucumbers are the best to use because they don’t have a lot of seeds, they’re crisp, thin-skinned and less watery. In a pinch, you can use another cucumber if you need to.
Monterrey Jack Cheese – Monterrey Jack cheese is smooth, soft, and has a mild flavor. Feel free to swap this with another shredded cheese if preferred: cheddar will give you more sharp flavor and pepper Jack will add some spice.
See recipe card for complete information on ingredients and quantities.
How to Make Shamrock Cucumber Sandwiches
Make the cream cheese spread. Combine the softened cream cheese, shredded Monterrey Jack cheese, pressed garlic, and salt. Mix well until evenly incorporated (1).
Create the shamrocks. Split the English muffins in half and cut out 3 little triangles on the sides to make shamrocks in each muffin half (2).
PRO TIP: Don’t get too close to the center or the “shamrock leaves” will break off too easy.
Add the cream cheese. Carefully spread the cheese mixture over each piece of bread. Cover the entire top evenly (3).
Add the cucumbers. Place 3 cucumbers on each shamrock, 1 per “leaf.” (4)
Tips to Prevent Cucumber Sandwiches from Being Soggy
- Make sure to coat the bread evenly with the cream cheese spread. That way the cucumber juice does not leak through!
- Don’t salt the cucumber ahead of time. Salt draws out the juices from the vegetables and as the sandwich sits it will leak through.
- You can also toast the bread first to give it extra crunch.
- Make the sandwiches right before serving so they don’t have time to just sit there and accumulate the liquids from the cucumber.
Make Ahead Recommendation
The only things you can make ahead is the cream cheese spread. Mix the spread and store it in the airtight container in the refrigerator. Make sure to pull the spread out of the fridge and let it warm up for 30-45 minutes before spreading it on the bread. It will be easier to spread at room temperature.
Storing Recommendation
If you have any leftover sandwiches, I recommend pulling the cucumber off the bread to store. Wrap the bread with cream cheese spread airtight and store cucumbers in a separate airtight food storage container. Store both in the refrigerator.
Don’t store sliced cucumbers for more than a day because they will start to get soggy. If sliced cucumbers feel slimy, discard them.
Recipe FAQs
English cucumbers are best to use in cucumber sandwiches. The skin on English cucumbers is nice and thin so there’s no need to peel it and you still get all the nutrients. English cucumbers also tend to be more crisp and contain less water.
So for the shamrocks, it’s easiest to use the English muffins because of the round shape. You would have to just cut out small triangles to make it a shamrock. To use any other bread you’d have to work harder to get the shamrock shape. For regular cucumber tea sandwiches, you can use your favorite bread.
I love to add herbs to the cream cheese spread! If you like herbs as well, add some minced fresh dill weed, parsley, and/or chives.
More Cucumber Recipes To Try
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Fun Cucumber Sandwich Recipe
Ingredients
- 3 English muffins
- 1/2 English cucumber 18 slices, 3 per shamrock
- 4 oz cream cheese softened
- 1/2 cup shredded Monterrey Jack cheese
- 1 garlic clove pressed
- salt to taste
- fresh parsley flat, not curly
- 1/2 green bell pepper thinly sliced
Instructions
- Mix the softened cream cheese, shredded Monterrey Jack cheese, pressed garlic, and salt. Mix well until evenly incorporated.
- Split the English muffins in half and cut out 3 little triangles on the sides to make shamrocks in each muffin half. Don't get too close to the center or the "shamrock leaves" will break off too easy.
- Carefully spread the cheese mixture over each piece of bread, covering the entire top evenly.
- Place 3 cucumbers on each shamrock, 1 per "leaf."
- Use the green pepper slice as a stem. Place a parsley leaf on top of the sandwich.
Notes
- Gluten free option: You can easily make these cucumber sandwiches gluten free! There are gluten free English muffins on the market but if you don’t like it or can’t find it, use your favorite gluten free bread! Remaining ingredients should be already gluten free but as always, check the packaging to confirm.
- Add herbs: I love to add herbs to the cream cheese spread! If you like herbs as well, add some minced fresh dill weed, parsley, and/or chives.
Nutrition
Originally published on Will Cook For Smiles in March 2012.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Should I toast the English Muffin?
Those look so delicate, so tasty, so wonderful. I need to get some cucumbers pronto!
These sandwiches are adorable!!! They look yummy too!!! Great idea!
You are so clever! I love this idea!! Perfect! Nettie
Very cute and look delish!
Congratulations!Your recipe is featured on Full Plate Thursday this week. Hope you have a great St. Patrick’s Day week end and enjoy your new Red Plate.Come Back Soon!Miz Helen
I LOVE this.. So pretty and festive!! Thanks so much for sharing the lovely tutorial.. I am featuring you tonight via Pin’Inspirational Thursdays.. Hope you can stop in and snag a fun button / link up again.. Wishing you a beautiful day.. xoxo~! Marilyn
I must try these cucumber sandwiches at my next tea party.Luanne