Place cucumber slices between layers of paper towels to remove excess moisture.
In a small bowl, combine chopped mint leaves, butter, and cream cheese; spread on one side of each 16 slices of bread.
Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining 8 slices of bread, buttered side down.
Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Decorative shapes can be made with cookie cutters.
Yields 8 whole sandwiches or 16 halves or 32 fourths.
Making Tea Sandwiches Ahead of Time:
If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.
When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.
* Slice the cucumber into slices as thin as you can make them.
** Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
Cucumber Mint Tea Sandwich Recipe: https://whatscookingamerica.net/sandwich/sandwichcucumbermint.htm