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English
Cucumber Sandwich Recipe
This quintessentially English cucumber sandwich recipe is an essential ingredient for a traditional afternoon tea party. Although extremely easy to make, the success of this sandwich lies in the timing. Prepare the sandwiches as close as possible to the time you intend to serve them......otherwise they will become rather soggy!
This cucumber sandwich recipe is very quick and easy to make, but to achieve gourmet quality, always follow the same basic tips which apply to the making of all fancy tea sandwiches:- Wherever possible, use unsalted butter. This way you are in control of the seasoning.
- Always source the freshest and very best possible ingredients.
- Use bread that is pre-sliced, medium or thin. Again freshness is essential.....only buy it on the day you tend to use it. And choose a variety of breads to add color, textures and variation.
- Do not overfill the sandwiches as ideally they should be no more than 2 bites in size.
- Always remove and discard the crusts.
- Don't make the sandwiches any earlier than is absolutely essential. Where the sandwiches are not being served immediately wrap the UNCUT sandwiches in stacks in the bread wrappers and refrigerate. Cut and remove the crusts just before serving.
- Cut into a variety of shapes. Oblong, square, triangular or octagonal (square with the corners trimmed).
- Never leave the sandwiches open and exposed at room temperature for more than 30 minutes. Far better to keep some fresh sandwiches in the refrigerator as described above, and top up as required.
Cucumber Sandwich Recipe
INGREDIENTS
Enough for approximately 30 to 40 bite size sandwiches1 cucumber peeled and sliced
1 loaf white or brown bread, thin-sliced
1 stick (4oz) unsalted butter at room temperature
1 level dessertspoon finely chopped mint leaves
squeeze of fresh lemon juice
salt, freshly milled black pepper and paprika to taste
METHOD
- Beat together the softened butter chopped mint and lemon juice. Season with salt and paprika and beat until smooth and creamy. Check the seasoning.
- Slice the cucumber very thinly. Salt the slices lightly and place in colander for 15 minutes to drain. Press to release water; pat dry with paper towels.
- Spread one side of each slice of bread with the creamed butter.
- Lay a double layer of cucumber slices onto half of the bread slices.
- Season the cucumber with freshly milled black pepper.
- Place a slice of bread over the top of the cucumber and press down lightly.
- Trim the crusts off each sandwich. Now cut them into either 3 rectangles, 4 triangles, 4 squares or 4 octagonals (squares with the corners trimmed off).
- Arrange neatly on a serving platter and garnish lightly with a few sprigs of mint and thinly sliced cucumber. Serve immediately.
This irresistible cucumber sandwich recipe is perfect as part of the menu for an afternoon tea party. You may also like to take a look at my sandwich recipes for chicken mayonnaise and pine nut, smoked salmon and dill cream cheese, or ham and Parmigiano.
Enjoy!
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