Cucumber Tea Sandwiches

Cucumber Tea Sandwiches

Miz Helen's Kitchen

Ingredients

12 Sandwiches

24 slices of thin sandwich bread

1 (8 ounce) container cream cheese, room temperature

1/2 cup real mayonnaise with lemon

1/2 teaspoon salt for spread

2 teaspoon's dill weed, fresh or dried

1/2 teaspoon lemon juice

2 medium cucumber's, sliced

1 teaspoon salt for cucumbers

Fresh Dill Sprigs for garnish

Directions

In a small mixing bowl with an electric mixer, mix the cream cheese,mayonnaise and lemon juice until very smooth.

Add the dill weed and mix well.

Refrigerate for 2 hours before using.

Slice the cucumbers and spread on a cookie sheet.

Salt the cucumbers and let stand for 1 hour to draw the extra moisture from the cucumbers.

Place the cucumbers in a towel and dry the cucumbers, before placing on the sandwiches.

Cut the crust from the bread.

Spread the cream cheese mixture on each side of the sandwich.

Place the cucumber on top of the spread and place the other slice of bread on top.

Slice the sandwich in half and if you like in half again. You can also slice the sandwich in slim bars.

Garnish with a cucumber slice topped with a fresh sprig of dill.

If you have any of the spread left, it can be used for a vegetable dip, it is delicious.

Enjoy!