Prosciutto Tea Sandwiches with Cucumbers

These dainty tea sandwiches are spread with chive butter and layered with prosciutto and cucumber slices.

2 Tbsp. unsalted butter, room temperature
1½ tsp. fresh chives, finely chopped
2 tsp. Dijon mustard
16 very thin slices white bread
¼ lbs Prosciutto or ham, thinly sliced
English cucumber, thinly sliced
black pepper, freshly ground

In a small bowl, combine butter, chives, and mustard. Spread bread slices with a layer of seasoned butter. Top 8 bread slices with 2 slices each prosciutto and a layer of sliced cucumber. Season with pepper.

Sandwich with remaining bread slices, buttered side down. With a sharp knife, cut off crusts, then cut each sandwich in half on the diagonal.

Serve immediately or transfer to a platter and refrigerate, covered with plastic wrap, up to 3 hours.

Makes 4.