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Cucumber Sandwiches

queensheeba86
Sep 4, 2015
2 min read

One of my favourite recipe books is the Australian Womens Weekly Retro Cookbook, it is full of wholesome recipes, some so good you can't believe they're not part of your regular meal plan!

This book also taught me the joy of a good cucumber sandwich. A little strange nowadays, a touch old fashioned but delicious! It is light enough for afternoon tea, it won't spoil your dinner and in summer is so lovely and fresh.

I have adjusted the recipe slightly and added a few tips for you. I promise if you master this basic sandwich guests will always be impressed.

Ingredients:

1 Cucumber, peeled Rock Salt Day Old White Bread - 2 slices will make 3 fingers Unsalted butter, at room temperature White pepper

Method:

Peel your cucumber if you haven't already. Cut into lengths about the same as your bread then slice as thin as possible, leave the seeds; this keeps the sandwich nice and fresh. You can use a mandoline if you like.

Place the cucumber in a sieve over the sink and sprinkle lightly with crushed rock salt or salt flakes. Combine slightly so each slice is covered. Taste one to make sure you haven't oversalted them, don't panic if you have you can always rinse some of the salt off at this stage. Leave to drain for about 20 minutes.

Meanwhile butter your bread generously to the edges with real unsalted butter, trust me do not use margarine it will be horrible.

Lay your cucumber slices on paper towel to absorb the last bit of moisture. Then lay them on the slice of bread overlapping each slightly. Sprinkle with ground white pepper.

Top with the another slice of bread, press down and using a serated knife cut off the crusts. Then cut into three even fingers. Arrange on a platter and enjoy!

Note:

The salt draws the moisture out and prevents a soggy sambo so don't skip or rush this step.

Day old bread works best as it holds its shape better