Brie, Chicken and Cucumber Cocktail Sandwiches

Mini Brie Wheel
  • Serves



  • 2 cups chopped cooked chicken
  • 2 spring onions, chopped
  • 1/3 cup mayonnaise
  • Sea salt and freshly ground black pepper, to taste
  • 12 slices white bread, crusts removed
  • 2 Lebanese cucumbers (18-20cm in length)
  • 200g South Cape Brie
  • Fresh dill sprigs, for garnish


Here’s one for the picnic spread. Adorable little cocktail sandwiches with chicken, spring onions, cucumber, mayo and dill – made all the more delicious with a creamy slice of our favourite South Cape Brie.

1. Combine chicken, spring onion and mayonnaise together and season to taste.

2. Spread chicken mixture over 6 slices of bread.

3. Cut cucumbers to match the length of the bread and cut each long piece lengthwise into 6 thin slices.

4. Slice the offcuts of cucumber into 18 rounds and reserve. Place 2 slices on each sandwich.

5. Cut each South Cape Brie into 9 slices and arrange 3 slices on top of each sandwich.

6. Sprinkle Brie with sprigs of dill and top with remaining bread.

7. Cut each sandwich into 3 fingers, securing each with a cocktail pick garnished with a slice of cucumber.

8. Serve on a platter garnished with extra dill.