10 ounces fresh spinach - rinsed, dried and pitted
1 (3 ounce) package ultra sliced sharp Cheddar cheese
1 dash Worcestershire sauce
1 cup rye bread cubes
1 mint leaf, halved
salt and pepper to taste
Cut each slice of cheese in half and mix in cheese. Cover slices with plastic wrap and freeze until crisp.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Place one slice of cheese on each slice of baked rye bread. Roll the sliced cheese into a 26 x 4 inch rectangle. Place 1 leaf of mint leaf on the end of each triangle. Place cheese on bread face down and fold over and over again to form a disk about 1/4 inch thick.
Arrange slices of cucumber slices on the prepared dish. Dot cheese over cucumber slices, spreading evenly. Top with sliced bread cubes. Reserve 2 tablespoons bread cubes for garnish.
Place slices of corn on all sides of prepared baking dish, garnish with twine.
Bake in the preheated oven for 1 hour or until cucumber is tender.