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Cucumber Tea Sandwiches on Pumpernickel




Source of Recipe


my own, with help from the internet


Recipe Introduction


I have always adored tea sandwiches and cucumber are my favorite. These are a little different with the pumpernickel, but they work just as well with soft white bread.
You can make these a couple of hours ahead of time (not more than that because they don’t keep well). Just line a container with damp paper toweling, place the sandwiches on top, cover with another layer of damp paper toweling and seal with a lid or plastic wrap.



List of Ingredients




2 loaves of Pepperidge Farm pumpernickel bread
8 oz. (about) cream cheese, softened
8 oz. (about) butter, softened
1 1/2 English cucumbers
Salt
Pepper
Fresh dill, minced


Recipe



Wash and slice the cucumbers VERY thin. Place on a paper towel-lined baking sheet and salt heavily. Let sit for 20 minutes. Rinse and dry.

Meanwhile spread half the pieces of bread with cream cheese and the other half with butter. Distribute the cucumber slices on top of the cream cheese and sprinkle with a little pepper and dill. Cover with the butter bread and press lightly. Cut off the crusts and slice each sandwich into 3 tea sandwiches.

Makes about 42 tea sandwiches.