Begin by peeling and thinly slicing the English cucumber; spread a generous layer of butter on both slices of the white sandwich bread. Layer the cucumber slices, top with the second slice, trim the crusts, and cut into fingers or triangles.

Spread cream cheese on both slices of whole wheat or rye bread, layer the smoked salmon, press the second slice on top, trim the crusts, and cut into desired shapes.

Spread butter on one slice of bread and mustard on the other for the roast beef sandwich, layer the roast beef, press on the mustard-covered slice, trim the crusts, and cut into rectangles or triangles.

Arrange your tea sandwiches on a platter, optionally on a tiered stand. Serve with brewed tea and fresh fruit.