Cucumber Sandwiches

This recipe came from Jeanie Sanders (or was her mom?) when we were doing tea parties together on a regular basis.  These are easy and cheap to make.  People usually rave over them.  Definitely not your typical cucumber sandwich!  

White loaf bread (for 50 sandwiches, you will need about 1 1/2 loaves, depending on how many roundsyou can cut out of each piece of bread--this is based on two per piece of bread)

2 cucumbers (regular, with seeds) 

Zesty Italian dressing 

1 block of cream cheese, softened 

1/3-1/2 cup sour cream 

garlic salt to taste (or garlic powder and salt)

Cut the loaf bread into circles using a cookie cutter (about the size of the cucumber), making 50 bread rounds.  This can be done the day before and placed in a ziplock bag.    

The night before: Slice the cucumbers as thinly as possible, making about 50 slices.  Place in a plastic or glass bowl (you will need a lid).  Pour dressing over the slices until well covered.  Marinate in the refrigerator overnight.  Cream the cream cheese and add enough sour cream to make a spreading consistency.  Add garlic salt to taste.

Soon before serving:  Place the cucumber slices in a single layer on a double layer of paper towels.  Place another double layer of paper towels on top and press to dry the cucumbers.  Spread the cream cheese/sour cream mixture onto the bread rounds.  Top with a cucumber slice.  Serve.  

You can prepare these a couple of hours ahead of time, placing plastic wrap between layers and over the top, then leave in the refrigerator until time to serve.  You can also color the cream cheese mixture with a little green food coloring, which is really pretty with the cucumber slice on top (the green shows through).