This is a variation of the Cucumber and Dill Hearts recipe from “The Book of Afternoon Tea” by Lesley Mackey.
Cucumber Sandwiches
¼ cucumber washed and dried (optional to peel)
½ teaspoon red wine vinegar
½ teaspoon table salt
3 tablespoons butter, softened
4 slices white bread
Pepper
1) Cut cucumber into paper thin slices. Place in a colander and sprinkle with vinegar and salt. Let sit for 30 minutes.
2) Pat cucumber dry on paper towles.
3) Butter bread.
4) Arrange cucumber slices on buttered sides of 2 bread slices. Season cucumber with pepper.
5) Cover with remaining bread slices, buttered side down. Gently press together.
6) Cut each sandwich into either 4 triangles or rectangles.
Cucumber Sandwiches ready to be eaten
