Benedictine Finger Sandwiches

Grate the cucumber and the onion on the large holes of a box grater. Using your hands squeeze out as much juice as possible. Drain the mixture in a colander for about 5 minutes, occasionally pressing with the back of a spoon to remove any remaining liquid.

In a medium-size mixing bowl combine the cucumber and onion mixture with the cream chees, salt and hot sauce.

Slice the crusts off of the bread and then spread the cream cheese mixture over half of the bread slices. Top with the remaining slices and cut the sandwiches in half on a diagonal.

The sandwiches may be served immediately or can be refrigerated for several hours. Serve on a platter with the pea shoots for garnish.