4 Tbsp. cream cheese (or optionally use chive cream cheese)
3 tsp. salad burnet, loosely chopped (optionally add a tsp of fresh dill & chives)
½ English cucumber
8 slices white bread
In a small bowl, mix together the cream cheese and salad burnet (and other optional herbs). Set aside.
Use a potato peeler to peel the skin on the cucumber, leaving alternating rows of unpeeled sections, and cut into very thin circular slices.
Spread 1 tablespoon of herbed cream cheese on each of 4 slices of bread. Top each slice with approximately 12 cucumber wheels, overlapping them where necessary. Top each sandwich with a second slice of bread, trim the crust off the sandwiches, then cut each diagonally in half to form two triangle-shaped wedges.
Adapted from a recipe created by Jackie James of London Tea Room in STL as published by Sauce Magazine
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