Dainty cucumber sandwiches might be something the British like to serve in fine china for high tea on white tablecloth, they are also perfect for an ordinary brunch, lunch or picnic in the park. It's amazing simple ingredients like bread and slices of cucumber taste so refreshingly good together. The addition of cream cheese and a sprinkling of chopped mint leaves and lemon juice takes them to another level. I made plenty of these for my big 60th birthday party a few years ago, helped by my good friend Laura who had come all the way from the UK to Perth for the celebrations. Laura and I first met when we were roommates at college in San Francisco, barely out of our teens, and we have kept in touch though living in different parts of the world all these years. It's Laura's birthday coming up, so all the best to you, for our friendship and fond memories.
Serves 8-10
INGREDIENTS
- 1 loaf fresh, white (or wholemeal) sliced sandwich bread
- 1 large fresh cucumber
- 1 cup cream cheese
- sea salt
- freshly ground black pepper
- a handful of mint leaves (or dill), finely chopped
- lemon wedges
METHOD
- Peel and slice cucumber thinly. Set aside on a plate.
- Lay 2 slices of bread on a large cutting board and spread each slice evenly with about 1 tablespoon of cream cheese.
- Cover 1 slice of bread with slices of cucumber. Season with salt, pepper and a squeeze of lemon juice. Sprinkle some chopped mint (or dill) on top,
- Cover the slice of bread with cucumbers with the other slice of bread to make a sandwich.
- With a serrated knife, cut off the crust around the sandwich, then slice into 3 rectangles or diagonally into 4 triangles. (Save the crust in the freezer for making breadcrumbs.)
- Repeat step 2 to 5 with the remaining bread and ingredients.
- Keep the sandwiches in a lidded container as you prepare them to prevent the sandwiches from drying out. Garnish with some chopped mint leaves (or dill) on top and a few slices of cucumber on the side just before serving.
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