1 large cucumber, peeled, seeded and grated
1 (8 oz) pkge cream cheese, softened
1 small shallot, minced
1 T mayonnaise or 1 T milk
¼ tsp dried dill weed
2 loaves Pepperidge Farm very thin white bread
2 T butter or margarine, softened
1 medium cucumber
1 pkge fresh dill, for garnish
Shred cucumber; pat shredded cucumber between absorbent paper towels to remove excess moisture. Combine cucumber, cream cheese, minced shallot, mayonnaise, and dill weed. Mix well.
Cut crusts off bread.
Spread one side of each slice of bread with 1 tsp butter, and spread cucumber filling evenly over butter on 1 slice. Place 2nd piece of bread on top. When all sandwiches are made, wrap in plastic wrap, placing wax paper between each layer, and chill at least 8 hours. Before serving, cut into circles with biscuit or cookie cutter or glass. 1 ½ inch cutter makes a good sized round sandwich.
Score small cucumber with tines of a fork. Cut 11 (1/4-inch) slices from cucumber, and cut slices into quarters. Reserve remaining cucumber for other uses. Insert a cucumber wedge, point side down, in top center of each sandwich. Add a sprig of dill from your garden for garnish.
Yield: 30 sandwich rounds