Cucumber Sandwiches

Ingredients:

1 8-oz package Cream Cheese, Softened
¼ cup of Sour Cream
¼ teaspoon Salt
1 teaspoon fresh chopped Dill
¼ cup finely diced sweet Onion
20 thinly sliced white sandwich bread slices
1 Large English Cucumber (seedless cucumbers) or 2 Cucumbers, thinly sliced
20 thinly sliced wheat sandwich bread slices

Directions:

-In a medium mixing bowl stir the cream cheese and sour cream until smooth. Add the salt, dill, and diced onion.
-Spread the cream cheese mixture evenly over the white bread slices. Top the cream cheese mixture with one slice of cucumber, then top with the wheat bread slices.
-Slice the sandwiches in half diagonally or cut with your favorite cookie or biscuit cutter.
-Store in the refrigerator in an airtight container up to 3 hours before serving.
-Makes 20 Servings.

Melissa’s Notes:
I buy Pepperidge Farm “Very Thin Sliced” bread in the bread section of the grocery store. This brand has both white and wheat varieties and they fit perfectly together for this recipe (buy one loaf of wheat and one loaf of white) Sometimes I add one really thin slice of turkey if I am serving them around lunch-time. Using a really sharp cookie-cutter or a biscuit cutter makes them look the prettiest!