Cucumber-Rye Tea Sandwiches

Ingredients

• 30 servings pepper black freshly ground
• 3 tablespoons cider vinegar 
• 12 ounces cream cheese softened
• 1 large cucumber seedless peeled cut into 3-inch lengths
• 1 tablespoon juice of lemon fresh
• 1  persian cucumber thinly sliced
• 36 slices party rye 
• 0.5 teaspoon salt 
• 1  scallion finely chopped
• 1 tablespoon sugar 

Equipment

• bowl
• cookie cutter
• colander
• box grater

Directions

1. Using a box grater, coarsely grate the cucumber lengthwise, stopping when you get to the seedy center.
2. Transfer the cucumber to a bowl and stir in the vinegar, lemon juice, sugar and salt.
3. Let stand for 15 minutes.
4. If using rye bread slices, use a 2-inch-round cookie cutter to cut out 36 rounds from the bread. Cover with a slightly damp towel.
5. Transfer the grated cucumber to a colander to drain; squeeze out the excess liquid. Return it to the bowl and stir in the cream cheese and scallion.
6. Spread the cucumber cream cheese on the bread rounds, top each with a Persian cucumber slice and arrange on a platter.
7. Sprinkle with pepper and serve.