Cucumber sandwiches

Cucumber sandwiches

By
From
How I cook
Makes
24
Photographer
Jason Lowe

There is nothing more dainty or elegant than cucumber sandwiches served on the freshest bread imaginable – sliced thinly, with the crusts removed. A sprinkling of poppy seeds is the perfect finishing touch. Serve the sandwiches piled carefully on the prettiest plate you can find.

Ingredients

Quantity Ingredient
2 medium cucumbers
1 teaspoon sea salt
2 tablespoons unsalted butter, softened
2 tablespoons Mayonnaise, optional
12 thin slices of bread
1 teaspoon poppy seeds

Method

  1. Peel the cucumbers, cut in half lengthways and scoop out the seeds, using a teaspoon. Now slice the cucumbers into paper-thin slices and sprinkle lightly with the salt. Place in a colander over a bowl and refrigerate for an hour or so, to allow the cucumbers to drain.
  2. Beat the butter in a bowl until pale and soft. For a slightly richer flavour, beat in the mayonnaise. Spread on one side of the bread slices.
  3. Squeeze the cucumbers in a tea towel to remove any excess liquid. Arrange the cucumber slices on half of the buttered bread slices and sandwich together with the rest of the bread.
  4. Now sprinkle with the poppy seeds. Using a sharp bread knife, cut off the bread crusts. Slice each sandwich lengthways into four and arrange on a serving plate.

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