Cucumber Sandwiches
Submitted by merry widow
Classic cucumber sandwiches on whole wheat with buttery layers, white wine vinegar snap, green onion, and fresh dill. Elegant finger food for tea time, ready in an hour.
YIELD
12 sandwichesPREP
30 minCOOK
0 minREADY
60 minThere’s a reason cucumber sandwiches have survived centuries of afternoon teas and garden parties: they just work.
This version layers vinegar-kissed cucumber slices on buttered whole wheat bread with a scatter of green onion and a crack of white pepper.
The trick is salting and draining the cucumbers first so the bread stays firm and every bite delivers pure crunch.
Cut into tidy rounds with a cookie cutter and topped with an unpeeled cucumber slice and a sprig of fresh dill, these are as charming to look at as they are to eat.
Pro Tips
- Let the salted cucumbers drain the full 30 minutes and pat them bone-dry. Wet cucumbers are the number one reason tea sandwiches fall apart.
- Use day-old bread or lightly toast the slices; fresh bread can tear when you press the cookie cutter through.
- Assemble right before serving. If you need to prep ahead, store the buttered bread and drained cucumbers separately in the fridge.
Ingredients
Directions
Arrange cucumber slices o plate.
Sprinkle vinegar and salt over.
Let mixture stand for 30 minutes.
Drain cucumbers and pat dry.
Lightly butter one side of each bread slice.
Overlap cucumbers in 2 layers atop 12 bread slices.
Sprinkle green onion over.
season with pepper.
Top each with slice of buttered bread, buttered side down.
Cut sandwiches into rounds using 1½ inch round cookie cutter.
Immediately before serving, top rounds with cucumber slices and fresh dill.
Comments
