Cucumber Tea Sandwiches.

These make a nice hors d'oeuvre as well as light snack or lunch on a hot day.

Ingredients (yield 4 dozens): 

• 24 thin slices whole wheat sandwich bread
• 1 cup arugula or watercress or both, rinsed, drained
• one cucumber, peeled and thinly sliced
• 1/2 cup olive oil mayonnaise or homemade mayonnaise (Try my Homemade Mayonnaise or my Herb Mayonnaise)
• 1/4 cup finely chopped fresh flat-leaf parsley or roasted seaweed.
• 1/4 teaspoon of sea salt 
• ground black pepper to season

Directions:

1. Rinse arugula or watercress and drain. Remove the tough stems.
2. Season the cucumber slices with salt and pepper and toss to coat evenly.
3. Spread a layer of mayonnaise on one side of each sandwich bread and arrange the cucumber slices in one even layer on two-thirds of the bread. Place the arugula or watercress on top of the cucumbers. 
4. Beginning from the side with cucumbers and roll up. Seal with mayonnaise and use toothpick to hold the roll. Or wrap with plastic wrapper and tighten on both ends. Let it set in the refrigerator for 20 min before slicing at an angle.
5. Spread a small amount of mayonnaise along the cut side and dip the edges of that side into the chopped parsley or seaweed.
6. Transfer to a platter. Serve immediately or cover tightly with plastic wrap and refrigerate until ready to serve. Finish in 1 hour for best flavor.

Note:

Sandwich variations for appetizers: 

• Bacon, Lettuce and Tomato (BLT) with avocado and watercress (or arugula).
• Salami, butter and aged Gouda.
• Smoked salmon, cucumbers and plain Greek yogurt (or creme fraiche, or cream cheese).
• Fresh goat cheese with sun-dried tomatos and arugula.
• Grilled zucchini, fresh mozzarella cheese and balsamic vinaigrette.
• Smoked turkey or chicken breast with curried mayonnaise on walnut raisin bread.