It’s hard to believe just how incredibly simple and refreshing these teatime staples really are! The sprinkle of black pepper on the cucumbers adds the perfect amount of flavor complexity. Although the recipe doesn’t call for salt, feel free to add a pinch, if you wish, or to use salted butter instead of plain. Pictured with Wedgwood Chicken Sandwiches.
Classic Cucumber Sandwiches
Makes 6
Ingredients
- ¼ cup unsalted European-style butter, softened
- 4 slices white bread
- 1 English cucumber, thinly sliced*
- ½ teaspoon ground black pepper
Instructions
- Spread a layer of butter onto all bread slices. On butter side of 2 bread slices, shingle 5 to 6 cucumber slices in a crosswise fashion, trimming excess. Sprinkle with pepper. Cover with remaining bread slices, butter side down, to make 2 whole sandwiches.
- Using a long, serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 3 finger sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within an hour.
Notes
*We used a mandoline.
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