Cucumber Tea Sandwiches

• 1 (3 oz.) pkg. cream cheese, softened
• 1 Tbsp. mayonnaise
• 1 tsp. minced fresh dill or 1/4 tsp. dried dill weed
• 1/4 tsp. Worcestershire sauce
• 1 small cucumber
• 6 very thin slices rye bread

1. About 1 hour before serving or early in the day, in a small bowl, mix first 4 ingredients. Set aside.
2. With fork, score unpeeled cucumber lengthwise. Cut cucumber lengthwise in half, then crosswise into very thin slices.
3. With 1 3/4-inch round biscuit cutter, cut 4 rounds from each bread slice.
4. (Save trimmings to use for bread crumbs another day.)
5. Spread 1 side of each bread round with some cream cheese mixture. Top with 2 cucumber slices.
6. Line a 15 1/2 x 10 1/2-inch jelly roll pan with damp paper towels.
7. Place tea sandwiches in pan.
8. Cover with damp paper towels to keep bread from drying out.
9. Cover pan tightly with plastic wrap and refrigerate until ready to serve.
10. Makes 24 tea sandwiches.
11. Contains about 30 calories each.

cream cheese, mayonnaise, dill, worcestershire sauce, cucumber, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005089 (may not work)