Cucumber Tea Sandwich

Last week I bought a 22-piece English china tea set for $20. Even though a number of the pieces were missing it was quite a bargain. This will be perfect for a small afternoon tea party that I've been planning for awhile. Afternoon tea, is a light meal served between lunch and dinner, usually between 2pm and 5pm. A variety of teas are served with delicate sandwiches, baked cakes, scones, with jam and spread. I am planning to serve three kinds of sandwiches: chicken walnut; apple open faced, baked scones, and Panna Cotta with fruits. For starters, I shall start off with this popular recipe.
Ingredients: (serves 4)
1 English cucumber, peeled and sliced thinly
1 Tbsp. soft unsalted butter
2 Tbsp. cream cheese
½ loaf of quality white or whole wheat bread
a handful of dried dill (McCormick, It's a Dilly is best)
salt to taste
Method:
1. Using a fork, scored lines along the cucumber before slicing. Place cucumber slices between layers of paper towels to remove excess moisture.
2. In a small bowl, combine butter and cream cheese to a smooth mixture. Spread on one slice of the bread. Lay slices cucumber onto the buttered bread. Lightly sprinkle the cucumbers with salt and dill. Next cover the top with the other buttered side down. Do the same with the rest of the bread.
3. With a sharp knife cut off the crusts from each sandwich. Cut in half diagonally and then cut again in halves. You can cut into decorative shapes with cookie cutters.
4. Serve immediately.
Tips: I find that freezing the bread ahead of time makes it easier for handling.
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