Serves: 5
Total Calories: 480

2 cucumbers
1 cup water
3/4 cup cider vinegar
1 teaspoon salt (coarse kosher preferred)
1 loaf day-old white bread
1/2 stick butter or margarine, softened
1 tablespoon mayonnaise
1 (8-ounce) package cream cheese, softened
1 Salt, pepper, and garlic salt to taste
1/2 teaspoon Worcestershire sauce

Peel cucumbers and slice (not too thinly). Soak cucumbers in water, vinegar, and salt for 30 minutes ONLY (put 6 ice cubes on top of the mixture to chill). Drain cucumbers and pat dry. Cut bread rounds (a small liqueur glass is just the right size). Spread each round lightly with butter. Mix cream cheese with enough mayonnaise to make a spreadable consistency. Season lightly with salt, pepper, garlic salt, and Worcestershire. Spread on buttered side of each slice of bread. Place 1 cucumber slice on 1/2 of bread slices. Lightly salt, pepper, and garlic salt the cucumbers. Press another prepared bread round on top and press gently together. Continue until all sandwiches are completed.

Place on a cookie sheet that has been covered with a slightly damp towel. Cover with another slightly damp towel. Cover with plastic wrap. Chill for at least 3 hours before serving. These will keep for 2 days!

Variation: If cucumbers have large seeds, cut lengthwise, scrape out seeds and grate coarsely. Proceed as above through the soaking stage. Then mix with cream cheese mixture, adding finely diced canned water chestnuts for crunch. A dash of Louisiana Hot Sauce adds a new dimension. Makes a lot.


Fun Fact: In 1982 the United States Congress passed a Joint Resolution designating Jackson, Mississippi, as the official home of the International Ballet Competition. One of the world’s most prestigious dance events, the IBC is a two-week “Olympic-style” competition for young dancers held at Thalia Mara Hall in Jackson every four years.

Nutritional Facts:

Serves: 5
Total Calories: 480
Calories from Fat: 251

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