Cucumber sandwiches create the perfect reason to invite round a beloved friend, dust off the teapot and float about being charming for an afternoon.
NEED TO KNOW
|Type of dish||Sandwich|
|Cooking time||<30 min|
|Serves/makes||Makes 16 sandwiches|
|8 slices fresh white bread|
|50g butter, softened|
|1 cucumber, peeled or unpeeled, finely sliced|
|1 clean muslin or fine linen cloth|
1. Slather each piece of bread with butter and sprinkle liberally with sea salt, then frugally with white pepper.
2. Add a layer of cucumber. I like to slice mine into lengths and then slice horizontally into rectangles. This way two slices of cucumber cover a piece of bread. However this is entirely personal; finely sliced rounds are great, too.
3. Sandwich together with the final piece of bread, remove crusts and cut into fours, either squares or fingers.
4. Rinse the muslin in clean cold water, wring well so that it feels just damp. Use to cover the sandwiches until ready to serve. Avoid storing in the fridge as this changes the texture of the bread.
(Served here with a white geranium flower on each, which we didn't eat.)
- © Fairfax NZ News
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