1/2 stick butter softened

2 Tbsp. fresh mint leaves chopped

8 thin slices white bread crusts removed

1/2 large cucumber peeled and thinly sliced

In a small bowl combine the butter and mint. Mix well. Spread the mint butter on the bread slices. Lay the cucumber on 4 of the slices and top with the remaining bread to make 4 sandwiches. Cut them in half diagonally. Yield: 8 sandwiches

Cucumbers peeled and sliced thin

White bread sliced thin crusts removed

Unsalted Butter softened

Cream Cheese softened

Salt

Sprinkle cucumber slices with salt and drain on paper towels. Spread bread with butter and a thin layer of cream cheese. Layer cucumbers no more than 1/4 high on half of the bread slices. Cover with remaining bread slices and cut into desired shapes.

8 Thin slices raisin bread

4 oz Cream Cheese softened

1/2 cup Dates chopped

1/2 cup Walnuts finely chopped

Blend together cream cheese, dates and walnuts. Spread on 4 slices of bread. Cover with 4 remaining slices of bread. Remove crusts. Cut each sandwich cross-wise into 4 triangles. Makes 16

1/4 cup fresh parsley leaves

4 Tbsp. butter softened

4 oz. cream cheese softened

2 Tbsp finely chopped chives

Salt & Pepper to taste

8 thin slices white bread crusts removed

In food processor, process parsley until finely chopped. Add butter, cream cheese, chives, salt and pepper. Process until mixture turns green. Spread mixture on half the bread slices. Top with remaining slices. Cut on the diagonal into 4 triangles. Place on plate. Cover with slightly damp paper towel. Refrigerate until ready to serve. Yield: 16

2 chicken breasts, cooked and shredded

1/4 cup walnuts, chopped small, but not fine

1 Granny Smith apple, peeled, cored and chopped

1/4 cup cheddar cheese, grated

mayonnaise and Salt to taste

Any kind of whole wheat bread, thinly sliced, with crusts removed. Combine chicken, walnuts, apples, cheese, salt and enough mayonnaise to make the mixture spreadable. Spread over bread and cover with a slice of plain bread. Cut each sandwich into 4 triangular pieces.

4 thin slices white bread crusts removed

4 Tbsp cream cheese with chives softened

4 thin slices baked ham

small watercress sprigs thick stems removed

orange sections

minced red onion

Spread the slices of bread with the cream cheese. Trim the ham to fit the slices of bread. Layer the ham and watercress on the bread. Using a serrated knife, cut the sandwich in half diagonally. Garnish the sandwiches with orange sections and sprinkle with red onion.

The daintier the sandwich, the better. Always use firm-textured, very thinly sliced bread, trim the crusts, and cut the sandwich into four smaller ones. Most guests will eat at least four tiny sandwiches, so offer a variety of flavors, some made on white bread, some on whole wheat.

You might also serve tea sandwiches filled with thinly sliced cucumbers, smoked salmon, chicken salad or flavored cream cheese spreads. Vary the shapes � cut some into squares, others into fingers, a few into triangles, and use a cookie cutter to create round ones.

Garnish serving plates with edible flowers or sprigs of fresh herbs to add color. Remember that thin-sliced bread dries out quickly: Make sandwiches just before serving time and keep tightly covered with plastic wrap or a slightly dampened tea towel until the last minute.