Salami and cucumber mini-sandwiches

Salami and cucumber mini-sandwiches

Prep Time 5 minutes
Total Time 5 minutes
Servings 8 mini sandwiches to serve 2 to 4
Author Connie Veneracion


  • 4 slices white loaf bread
  • 4 very thin slices good-quality salami
  • 1/2 cucumber peeled (see notes below) and sliced paper-thin
  • 2 teaspoons tangy mayonnaise


  • Cut off the crusts of the bread. Spread two slices with mayonnaise.
  • Cut the salami into halves. Arrange two pieces on the bread so that the cut sides are parallel to the “near” and “far” edges.
  • Lay two more pieces of salami on the bread, this time, the cut sides parallel to the side edges. With this kind of arrangement, when you cut each sandwich into four smaller pieces, there will be salami peaking through all the edges.
  • Start piling on the cucumber slices. I think I made three of four layers.
  • Cover with the two remaining slices of bread. Cut each sandwich into quarters. Serve, savor and enjoy.


Some cooks like to use a fork to rake through the skin of the cucumber which produces an attractive pattern. In this country though, it is rather hard to find cucumber with fine thin skins. So, I just peel off the skin completely.