1 (8 oz) package cream cheese, softened
1/3 cup mayonnaise
1 medium cucumber, peeled, seeded, and finely chopped
1/4 tsp. garlic salt
1/2 tsp. chopped fresh dillweed
20 sandwich bread slices
20 thin wheat bread slices
- Process cream cheese and mayonnaise in a blender or food processor until smooth, stopping once to scrape down sides.
- Combine cream cheese mixture with cucumber and seasonings.
- Spread cucumber mixture evenly onto white bread slices and top with wheat bread. Using a 2" or 3" round cutter, cut sandwiches, discarding edges. Or, cut crusts from bread, discarding crusts, and cut sandwiches into quarters.
- Store cucumber sandwiches in an airtight container for up to 1 hour before serving.