Open-Faced Party Sandwiches

Prepare the Herbed Yogurt Dip. Cover; chill in the refrigerator till ready to use.

Cut 8 thin slices from the cucumber; set cucumber slices aside. Using a vegetable peeler cut 8 long ribbons from the cucumber; set aside. Cut remaining cucumber into sticks. Cut carrots, yellow summer squash, and zucchini into sticks. Place vegetable sticks and beans in a bowl. Cover; chill in the refrigerator till ready to use.

Stir together 1 package of cream cheese and chives; set aside. Stir together remaining package of cream cheese and dill; set aside.

Using a 2-inch round cutter, cut bread into 24 rounds.

Tear Boston or Bibb lettuce leaves into a size that fits the bread rounds. Arrange a piece of lettuce on top of 8 of the bread rounds. Arrange an orange section and chicken on each lettuce piece. Top with chives.

Spread the dill cream cheese mixture on 8 of the bread rounds. Place a cucumber slice on dill cream cheese layer. Top with salmon and dill sprigs.

Spread chive cream cheese mixture on remaining 8 bread rounds. Place a cucumber ribbon on chive cream cheese layer. Top with watercress.

To serve, place 1 chicken, salmon and watercress sandwich on each of 8 dinner plates. Arrange fresh vegetables on plate. Serve with Herbed Yogurt Dip. Makes 8 servings.