Try an open-faced sandwich fit for tea time on Mother's Day
Servings: 10 to 15
Ingredients
1 loaf sourdough bread
1 English cucumber, thinly sliced
¼ pound cream cheese at room temperature
3 tablespoons chives, chopped
2 tablespoons rice vinegar
1 cup cold water
Fresh dill for garnish
Method
Combine vinegar and water in a bowl. Slice cucumber thinly, add to water mixture and refrigerate overnight. To prepare sandwiches, mix chives and cream in a bowl until soft. Remove cucumber slices from refrigerator and slice each in half. Cut crusts off bread and cut slices into squares. Spread a generous teaspoon of cream cheese mixture on top of each square and top with two halved cucumber slices, overlapping them. Garnish with dill and serve immediately.