Cucumber Tea Sandwiches
“The whole point about cucumber sandwiches is that, unless done really well,” writes author Felicity Cloake (we adapted her recipe from The Guardian), “they’re as dull as the sum of their ingredients. They glory in their own delicacy.” Here, cucumbers, good butter, salt, white pepper, and white bread add up to the perfect tea sandwiches.
- 1⁄2 english cucumber, peeled and sliced thin
- Kosher salt
- 6 slice of good-quality white bread
- unsalted butter, at room temperature
- freshly ground white pepper
Arrange the cucumber slices in a colander or sieve, sprinkle lightly with salt, and leave for 20 minutes. Taste to make sure they’re not too salty—you can always rinse them if you went too far.
Transfer the cucumber slices to a double layer of paper towels and pat dry.
Arrange the bread slices on your work surface and butter each slice generously. Arrange the cucumber on half of the slices, overlapping each round. Sprinkle lightly with white pepper. Top with the remaining bread slices.
Pressing down firmly, cut the crusts off, and then cut into even-sized fingers, triangles, or quarters. Serve right away with tea.