- 10-20 slices of dark rye or pumpernickel bread
- 1 English cucumber, thinly sliced
- 12 ounces cream cheese, softened
- ½ cup mint, roughly chopped
Place the cream cheese in a medium bowl and beat it with an electric mixer for about 30 seconds. Stir in the mint and season with a pinch of salt and pepper.
Spread each slice of bread with a generous layer of the cream cheese. Cut the crusts off and, depending on the size of sandwiches you would like, cut in half for smaller sandwiches. Top each piece with a few cucumber slices. Garnish with fresh dill.