Cucumber Herb Sandwiches & Cucumber Mint Sandwiches

Cucumber Herb Sandwiches
(makes 28-32 sandwiches)

1 long rectangular loaf of bakery bread, egg or white, sliced vertically into at least 14-16 slices
1 cucumber, peeled, thinly sliced, lightly salted and patted dry
softened butter or margarine
watercress or chopped fresh herbs, such as parsley, mint, chives or thyme
8 ounces of regular or herb flavored cream cheese, softened (optional)

1. Discard end pieces of loaf. Lightly spread each slice with softened butter. If desired, spread a thin layer of cream cheese over butter. Place a thin layer of cucumber slices on top of cream cheese or butter and then a layer of watercress or a sprinkling of chopped fresh herbs. (Chives or mint would be particularly good.)

2. Lightly spread one side of second slice with butter. Place on cucumbers, butter side down. Slice crusts off and cut each square twice to form 4 triangles or 4 squares.

3. Refrigerate these sandwiches in airtight container, separating each layer with a sheet of wax paper. Before serving, garnish sandwiches with parsley or chives if desired.

Cucumber Mint Sandwiches
(makes 32 sandwiches)

1/2 cup softened butter
4 Tbsp. fresh mint leaves, chopped
Extra mint leaves for garnish
16 thin slices of firm white bread, crusts removed
1 large cucumber, peeled and thinly sliced
(English Hot House Cucumbers are best!)

1. Mix butter and mint in a small bowl.

2. Spread mint butter on bread slices and lay cucumber on eight of the slices.

3. Top with remaining bread to make eight sandwiches. Then cut each sandwich diagonally to make 4 triangles.

4. Refrigerate these sandwiches in airtight container, separating each layer with a sheet of wax paper. Before serving, garnish sandwiches with extra mint leaves.

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