We love these little cucumber sandwiches. If you don't have the luxury of having freshly picked cucumbers from a garden, use English seedless cucumbers. They sub just fine.
I didn't get a really good picture of the sandwiches because my family was eating them as fast as I was making them.
Mini Cucumber Sandwich Appetizers
1-2 English cucumbers, peeled and sliced into thin rounds
4 oz. cream cheese, softened
4 oz. mayo
1-2 tsp. milk
1 pkg Hidden Valley Ranch Seasoning Mix
1 loaf of cocktail rye bread
Peel and slice cucumbers into thin rounds. Lay rounds on paper towels to remove any water. Set aside.
Mix together cream cheese, mayo and ranch seasoning mix. Stir in milk, 1 tsp at a time, until the mixture reaches a spreadable consistency.
Spread a think layer of the ranch mixture onto the rye breads. Top each bread slice with one or two cucumber slices, depending on the size of your cucumbers. I had to use two rounds on each bread because the cucumbers were thin.
Layer sandwiches into a container that has a tight fitting lid. Add waxed paper between layers of sandwiches. Refrigerate for at least two hours or up to overnight .
Refrigerate any leftovers.