# What You'll 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 Guide:
01 - Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let stand for 10 minutes. Transfer eggs to cold water, cool completely, peel, and chop finely.
02 - In a mixing bowl, combine chopped eggs, mayonnaise, Dijon mustard, minced chives, salt, and black pepper. Mix thoroughly and set aside.
03 - Blend softened cream cheese, butter, chopped dill, salt, and pepper. Spread mixture thinly on white bread slices. Layer cucumber slices evenly on three bread slices, top with remaining bread, press gently, and cut each sandwich into two or three finger portions.
04 - Spread softened butter on one side of each rye bread slice. Apply mustard over butter on three slices, layer with ham and parsley, top with remaining bread, press gently, and cut each sandwich into two or three finger portions.
05 - Distribute prepared egg salad evenly across three whole wheat bread slices. Top with remaining bread slices, press gently, and cut each sandwich into two or three finger portions.
06 - Arrange all sandwich varieties on a serving platter. Cover with a damp paper towel and plastic wrap to maintain freshness until serving time.
