1 European cucumber, peeled and sliced paper thin

2 tablespoons malt vinegar or cider vinegar

1 teaspoon coarse salt or ½ teaspoon table salt

3/4 stick (6 tablespoons) unsalted butter, softened

12 very thin slices firm white sandwich bread


1. In a bowl combine cucumber, vinegar and salt and chill, covered, 30 minutes.  Drain cucumbers and pat dry with paper towels.

2.  Spread butter on one side of each bread slice to cover completely and arrange 2 layers of cucumber on one side of six bread slices.  Season cucumber layer with salt and freshly ground black pepper if desired and top with remaining bread slices, pressing gently.  Trim crusts.  (Sandwiches may be made 2 hours ahead and chilled, wrapped in plastic wrap.)  Cut each sandwich diagonally into quarters.

from The Best of Gourmet 1996

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