Tea Sandwich Recipe: Herbed Cream Cheese and Cucumber Sandwiches
loaf of rye bread (or other bread, if preferred)
1 package cream cheese
1-2 cucumbers, depending on size
dill & parsley (or other herbs of choice)
Leave cream cheese out to soften; when soft, mix in herbs. Peel and slice cucumber(s) thinly. Slice bread and spread with softened, herbed cream cheese. Trim off crusts and cut into desired shape. Lay one cucumber slice on each. Store, if necessary, well-covered in the refrigerator for up to 12 hours. Serve.
These are open faced sandwiches, that are very customizable. I usually cut my bread into squares a little bigger than the cucumber slices. The cucumbers can be cut a little thicker or thinner depending on your own preference.