Cool as a CucumberTea Sandwiches

Cool as a Cucumber Ranch-style Tea Sandwiches . . . refreshing and perfect for afternoon tea or a luncheon . . .

Cool as a Cucumber Tea Sandwiches - Ranch-style    Makes about 24-36 small open-face sandwiches
1 package mini rye or pumpernickel bread slices (called cocktail bread) 
1 (8 oz.) package cream cheese, at room temp
1 (1 oz. packet Ranch seasoning mix (equivalent to about 3 tablespoons)
1 (or more) long, thin cucumbers (such as seedless English varieties)
Kosher salt
Chopped chives for garnish, if desired
  1. In a bowl mix the cream cheese and Ranch seasoning mix.
  2. With a knife spread a thin layer on a piece of bread
  3. Top with a slice of cucumber and a sprinkling of salt. 
  4. Repeat until all sandwiches have been made.
  5. Garnish with chopped chives if desired.
Or, to make cucumber triangles: Cut crusts from slices of white sandwich bread, spread 2 slices of bread with cream cheese mixture. Sandwich 4 cucumber slices between the bread and then use a sharp knife to cut sandwich into triangles.

Note: To create a “ruffled” cucumber slice, run a fork up and down the skin of the cucumber. 

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