A trio of classic Southern sandwiches with cucumber, egg salad, and ham served on soft bread, perfect for gatherings.
# 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 - Salt and black pepper to taste
→ Egg Salad Sandwiches
07 - 3 large eggs
08 - 3 tablespoons mayonnaise
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon fresh 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
# How To Make It:
01 - Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Allow to stand for 10 minutes, then transfer to cold water, peel, and chop finely.
02 - In a bowl, combine chopped eggs, mayonnaise, Dijon mustard, chives, salt, and pepper. Mix thoroughly and set aside.
03 - Stir together cream cheese, butter, dill, salt, and pepper until well combined. Spread thinly on each slice of white bread.
04 - 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. Apply mustard over the butter on three slices, top with ham and parsley. Place remaining bread slices on top, 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 serving platter. Cover with a damp paper towel and plastic wrap to keep fresh until serving.
