• 1 seedless cucumber
• 1 package (8 ounces) cream cheese , softened
• 1 package (5 ounces) goat cheese , softened
• 1 cup packed baby arugula leaves , coarsely chopped
• 16 slices very thin whole wheat or white bread
• Chopped chives or Italian parsley , for garnish

• Honey mustard
• 16 slices very thin whole wheat or white bread
• 8 to 10 ounces very soft Brie , room temperature
• 8 thin slices ham , about 4 ounces total
• Unsalted butter , softened
• Toasted sesame seeds , for garnish

• 4 hard-boiled eggs , chopped
• 6 tablespoons mayonnaise , plus more for garnish
• 1 tablespoon Dijon mustard
• 1 tablespoon (scant) chopped tarragon
• Kosher salt and freshly ground pepper , to taste
• 5 strips bacon , cooked until crisp and then broken into small pieces
• 16 slices very thin whole wheat or white bread
• Chopped chives or Italian parsley , for garnish

Slice the cucumber as thinly as possible, using a mandoline if you have one. Lay slices on a paper towel to absorb excess moisture, and set aside.

Cucumber and Arugula Tea Sandwiches

Cream together the cream cheese and goat cheese in a small bowl. Add the arugula, and stir until well combined.

Spread a thin layer of the cheese mixture on each slice of bread. Arrange cucumbers in a single layer on 8 of the slices. Place remaining bread slices over the cucumber, cheese-mixture side down. Using a serrated knife, carefully trim off and discard the crusts. Slice each sandwich in half diagonally and then in half again; each large sandwich makes 4 triangular tea sandwiches.

Dip one edge of each tea sandwich in a dish of chopped herbs. Arrange sandwiches in tight rows on a serving platter.

Ham and Cheese Tea Sandwiches

Spread a very thin layer of honey mustard on 8 slices of bread. Then spread a thin layer of Brie over the mustard, and top each slice with 1 piece of ham. Spread a thin layer of Brie on the 8 remaining slices of bread, then place each, cheese side down, over a slice of ham-topped bread.

Using a serrated knife, carefully trim off and discard the crusts. Slice each sandwich in half diagonally, and then in half again; each large sandwich makes 4 triangular tea sandwiches.

Lightly butter one edge of each sandwich, and dip that edge into a dish of sesame seeds. Garnish remaining sandwiches. Arrange sandwiches in tight rows on a serving platter.

Bacon and Egg Tea Sandwiches

Combine eggs, mayonnaise, mustard, tarragon, salt and pepper in a small bowl. Stir well to combine, then add and stir in bacon pieces.

Spread about 2 tablespoons of the egg mixture on each of 8 slices of bread. Cover with the remaining 8 slices of bread. Using a serrated knife, carefully trim off and discard the crusts. Slice each sandwich in half diagonally and then in half again; each large sandwich makes 4 triangular tea sandwiches.

Lightly spread mayonnaise on one edge of each sandwich, and dip in chopped herbs. Arrange sandwiches in tight rows on a serving platter.