# What You Need:
→ Cucumber Sandwiches
01 - 6 slices white sandwich bread, crusts removed
02 - 1/2 English cucumber, thinly sliced
03 - 2 tablespoons unsalted butter, softened
04 - 2 tablespoons cream cheese, softened
05 - 1 tablespoon fresh dill, chopped
06 - Pinch of salt and black pepper
→ Egg Salad Sandwiches
07 - 3 large eggs
08 - 3 tablespoons mayonnaise
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon chives, minced
11 - 1/4 teaspoon salt
12 - 1/8 teaspoon black pepper
13 - 6 slices whole wheat bread, crusts removed
→ Ham Sandwiches
14 - 6 slices rye sandwich bread, crusts removed
15 - 3 ounces thinly sliced deli ham
16 - 2 tablespoons Dijon or honey mustard
17 - 2 tablespoons unsalted butter, softened
18 - 2 tablespoons fresh parsley, chopped
# Step-by-Step:
01 - Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let stand for 10 minutes. Cool eggs under cold water, peel, and chop finely.
02 - In a bowl, combine chopped eggs, mayonnaise, mustard, chives, salt, and pepper. Mix well and set aside.
03 - Stir together cream cheese, butter, dill, salt, and pepper until well combined.
04 - Spread cream cheese mixture thinly on each slice of white bread. Arrange cucumber slices evenly on three bread slices. Top with remaining bread slices, press gently, and cut each sandwich into two or three finger sandwiches.
05 - Spread butter on one side of each rye bread slice. Spread mustard over the butter on three slices. Top with ham and a sprinkle of parsley. Top with remaining bread slices, press gently, and cut each sandwich into two or three finger sandwiches.
06 - Spread egg salad evenly over three whole wheat bread slices. Top with remaining bread slices and cut each sandwich into two or three finger sandwiches.
07 - Arrange all sandwiches on a platter. Cover with a damp paper towel and plastic wrap until serving to keep fresh.
