Cucumber Sandwiches

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Appetizer, Hors D'oeuvre

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by:

These traditional dainty sandwiches are an essential part of an English tea party.

Yield: 4 servings

INGREDIENTS

1 cucumber, lightly peeled
½ tsp salt
2 tsp white wine vinegar
8 thinly sliced white or wheat bread
Softened butter, for spreading
Freshly ground black pepper
Tiny watercress leaves, or microgreens, to garnish

Directions

Prepare ahead

Step 1 can be completed 1 hour in advance, and the cucumber slices stored in the refrigerator.

1. Using a sharp knife, carefully slice the cucumber into rounds, no thicker than 1/8 in (2mm). Place the cucumber slices in a colander and sprinkle with the salt. Let stand for 20-30 minutes to allow the excess liquid to drain off. When ready to use, sprinkle the slices with the vinegar.

2. Spread each slice of bread with some softened butter. Arrange the cucumber slices in an even layer over 4 slices of bread. Season with pepper, then top with the remaining bread slices, buttered sides down.

3. Cut off the crusts from each sandwich, then cut each sandwich into squares, triangles, or rectangles. Arrange the sandwiches on a serving plate. Sprinkle with watercress, and serve at once.

Variation

Cheese and Cucumber Sandwiches

As an alternative to butter, spread the bread with cream cheese or soft goat cheese.