From the Chef’s Corner
2 (8 oz.) pkg. cream cheese softened
1 cup peeled, seeded and finely chopped cucumber
½ cup minced green onions
¼ cup chopped fresh dill
3 TBsp mayonnaise
Salt and pepper to taste
48 white bread slices
Stir together the first 7 ingredients. Spread mixture on one side of 24 bread slices. Top with remaining 24 bread slices. Trim crusts from sandwiches; cut each sandwich into four triangles with a serrated knife.
These sandwiches were served with wines: Baumard Savennieres and Oregon Pinot Gris.