Makes 12 servings
½ English cucumber, unpeeled
2 ounces (56 g) whipped cream cheese, room temperature
½ tablespoon (7.5 ml) mayonnaise
6 slices whole wheat bread
12 long chives
edible purple pansies
Use a mandolin to slice the cucumber uniformly thin. Lay slices on paper towels to drain.
In a bowl, combine cream cheese and mayonnaise. Spread each slice of bread with a layer of the cream cheese mixture. Then lay cucumber slices in overlapping rows on 3 of the bread slices. Top with the remaining slices of bread.
Cut crusts from each sandwich and then cut in half. Take a chive and tie it around the middle of each sandwich half.
Garnish the top of each sandwich with a colorful pansy.