3 large cucumbers


2 -8 oz. pkg. Cream Cheese, softened

1 small onion

1 loaf white sandwich bread

butter or margarine, softened

Peel cucumbers and cut off both ends. Cut in half lengthwise. Scoop out all of the seeds with a spoon. Now cut each half into quarters lengthwise. Put the long cucumber strips together and dice into pieces about 1/4 inch long.

Place the cucumber pieces into a colander and salt them lightly, stirring to make sure all of the pieces are salted. Let sit in the colander for at least one hour so that the moisture can drain out of them. This is a critical step and must not be skipped or the cucumber sandwiches will lack flavor and the filling will be watery.

After they have drained for 60 minutes, stir the cucumber pieces into the softened cream cheese. Stir until the cucumbers are coated. Grate a small onion into the mixture to your taste.

Assemble several slices of white bread on a cutting board. Butter each slice of bread. Put the cucumber filling on each of the slices, being careful not to put filling all the way to the edges as the crusts will be cut off. Put a buttered slice of bread on each. Cut off the crusts and then cut each sandwich into thirds or fourths. Stack on a platter with plastic wrap between the layers. Cover with plastic wrap so that the platter is airtight and refrigerate until serving time.