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.