Teatime Finger Sandwiches

From Anna Monette Roberts, YumSugar

For watercress sandwiches:
6 slices whole wheat bread
6 tablespoons salted butter, softened to room temperature
1 1/2 cup watercress, rinsed and spun dry

For cucumber cream cheese sandwiches:
6 slices white bread
6 tablespoons cream cheese
Leaves from 1 bunch mint, washed and spun dry
1 large cucumber, sliced paper-thin

For salmon sandwiches:
6 slices dark rye bread
6 tablespoons mayonnaise
8 ounces thinly sliced smoked salmon
1 lemon

For watercress sandwiches: Lay out 3 pairs of wheat bread. Using a butter knife, spread 1 tablespoon of butter or less on each exposed side of the bread slices. Distribute 1/2 cup watercress evenly across 3 slices of bread. With remaining slices, assemble sandwiches by placing buttered side of the bread down on top of watercress. Cut off crusts and slice each sandwich into 3 mini sandwiches.
For cucumber cream cheese sandwiches: Lay out 3 pairs of white bread. Using a butter knife, spread 1 tablespoon of cream cheese or less on each exposed side of the bread slices. Distribute 1 tablespoon or less of mint leaves evenly across 3 slices of bread, then top with 9 thin slices of cucumber. With remaining slices, assemble sandwiches by placing cream cheese side of the bread down on top of cucumbers. Cut off crusts and slice each sandwich into 3 mini sandwiches.
For salmon sandwiches: Lay out 3 pairs of rye bread. Using a butter knife, spread 1 tablespoon of mayonnaise or less on each exposed side of the bread slices. Distribute entire package of salmon slices evenly across 3 slices of bread. Garnish salmon with a light squeeze of lemon juice. With remaining slices, assemble sandwiches by placing mayonnaise side of the bread down on top of salmon. Cut off crusts and slice each sandwich into 3 mini sandwiches.

Makes 27 small sandwiches.