Cucumber Sandwiches - cooking recipe

Ingredients

1 (16 ounce) rye cocktail bread, loaf
1/2 cup hellmans light mayonnaise
2 large cucumbers (do not peel)
2 tablespoons Lawry's Seasoned Salt (or your favorite brand)
1 tablespoon black pepper

Preparation

Thinly slice the cucumbers approximately 1/8 inch thick or less. I usually use the larger slices first, to completely cover the bread.
Spread a thin layer of mayonnaise on each slice of rye bread. Top with a slice of cucumber.
Lightly sprinkle each one with seasoned salt (be careful not to overdo it or they will be too salty), then just a dash of black pepper.
May be eaten immediately if you prefer, however best if allowed to chill in the refrigerator before serving.