I know what you're thinking. A recipe for cucumber sandwiches? Really? What's the big deal? Bread, cucumbers, cut off the crusts.
Aha! There are two teensy tricks to making a really great cucumber sandwich. And, by the way, did you know that the lowly, unimpressive cucumber sandwich was declared to be the most refreshing and cooling food one can eat during a heat wave? No kidding! Apparently, the cucumber is just the right temperature and texture to regulate body heat! And it's even better washed down with tea!
So what are tricks? The first is to use butter. No margarine allowed. The sad fact is that the taste is just off if you don't use real butter.
The second tiny but oh-so-important trick is to salt the cucumber slices slightly. That makes them weep, which prevents the sandwiches from being soggy!
|Let them weep!|
I'm going to add a third little trick. Garnish them. It doesn't have to be anything fancy. But remember that people will be picking them up with their fingers, so don't load them with anything heavy that will tumble off as soon as they're touched. In the photos, I used a teensy slice of red pepper for color and a little slice of cucumber that I folded. Use your imagination and don't be afraid to be creative. But keep it small.
good quality soft white bread
unsalted butter (or mayonnaise)
Peel the cucumber and slice as thin as possible. Sprinkle with a pinch of salt and allow to drain in a colander for about 20 minutes. Meanwhile, allow butter to soften at room temperature. Butter the bread. Pat the cucumber slices dry. Layer them on the bread, overlapping them. Cut off the crusts. Cut the sandwiches into narrow bite-sized rectangles, or dainty triangles.