Lay the cucumber slices on kitchen
paper to dry. Whizz the cheese, mint
and some seasoning in a small food
processor or with a hand blender. Stir
in most of the chives, then spread the
cheese mixture over 6 slices of bread.
Reserve 12 slices of cucumber, and
arrange the rest over the cheese.
Layer up 2 slices of cucumber-topped
bread, then top with a plain slice.
Repeat this twice more. Use a good
knife to trim the crusts off the tripledeckers,
then cut each into 4 squares.
Top each mini sandwich with another
cucumber slice. Sprinkle with the
remaining chives to serve.