Benedictine Cheese Tea Sandwiches

INGREDIENTS
1/2 cucumber, peeled, seeded, grated, and drained of moisture
1 bunch scallions, white parts plus two inches of green parts, finely chopped
8 oz. cream cheese, softened (I used low-fat cream cheese)
1 Tbsp. mayonnaise
1-2 drops green food coloring
8 slices thin white bread, crusts removed
3 red leaf lettuce leaves
1 tbsp dill if desired

DIRECTIONS
1. Peel the cucumber, slice it in half lengthwise, and scrape out the seeds with a spoon. Using a microplane grater, grate the cucumber into a colander and drain the moisture off. Transfer cucumber to a bowl.

2. Finely chop the scallions and add them to bowl with the cucumber.

3. In the bowl, combine the cream cheese, mayonnaise, dill (if desired) and food coloring and mix thoroughly.

4. To make each sandwich, spread a thin but significant layer of the cheese spread onto each slice, spreading just almost to the edges of the bread. Place a single layer of lettuce atop one of the slices, then press the two pieces of bread together so that the lettuce is between the two layers of cheese.

5. Cut diagonally into four triangles and serve.