While cucumber sandwiches are some of the most basic, they are also a big favorite.
The nice thing about cucumber sandwiches is that you can easily adjust the seasonings. I’ve even done chopped fresh mint and orange zest in the butter, or used a variety of fresh herbs instead of just parsley. Fresh baby dill and cucumber always go well together, especially with a little lemon zest. The herb butter not only adds flavor, it also helps keep the bread from becoming soggy from the cucumbers.
Cucumber Tea Sandwiches
1 English cucumber, thinly sliced
2 T white vinegar
1 tsp kosher salt
1/2 cup unsalted butter, softened
1/4 cup finely chopped fresh parsley
2 garlic cloves, minced or grated
salt and pepper, to taste
white or wheat bread
Sprinkle the vinegar and salt on the cucumbers in a bowl and toss to coat. Let sit for at least 20 minutes, up to 2 hours.
This step could be completely skipped and they will still be great. Sometimes I marinate the cucumbers, sometimes I don’t. Especially if I will be serving them when I don’t have a lot of time for extra steps I leave this part out and just use plain thinly sliced cucumbers.
Drain cucumbers and pat dry with paper towels.
In a medium bowl combine the butter, parsley, garlic, salt, and pepper together. Mix until well combined.
Spread 2 slices of bread with herb butter and layer some cucumber slices on one of the slices. Top with remaining piece of bread. Trim crusts and cut into rectangles or triangles. If making ahead of time, wrap well with plastic wrap and refrigerate until serving. I recommend serving the same day these are made.
Ingredients
- 1 English cucumber, thinly sliced
- 2 T white vinegar
- 1 tsp kosher salt
- 1/2 cup unsalted butter, softened
- 1/4 cup finely chopped fresh parsley
- 2 garlic cloves, minced or grated
- salt and pepper, to taste
- white or wheat bread
Instructions
- Sprinkle the vinegar and salt on the cucumbers in a bowl and toss to coat. Let sit for at least 20 minutes, up to 2 hours.
- This step could be completely skipped and they will still be great. Sometimes I marinate the cucumbers, sometimes I don't. Especially if I will be serving them when I don't have a lot of time for extra steps I leave this part out and just use plain thinly sliced cucumbers.
- Drain cucumbers and pat dry with paper towels.
- In a medium bowl combine the butter, parsley, garlic, salt, and pepper together. Mix until well combined.
- Spread 2 slices of bread with herb butter and layer some cucumber slices on one of the slices. Top with remaining piece of bread. Trim crusts and cut into rectangles or triangles. If making ahead of time, wrap well with plastic wrap and refrigerate until serving. I recommend serving the same day these are made.
Yummy!!!