Cucumber Sandwiches

Rate this recipe

Preparation info

  • Serves

    4 to 5

    • Difficulty

      Easy

Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

No afternoon tea in England is ever without little cucumber sandwiches. Does this support the charge that the English are artless in the kitchen? Not at all. At teatime, only an oaf would demand veal Metternich or anything more substantial than a slice of cake. In the canonical tea menu, cucumber sandwiches have won pride of place with reason, as the gentle and genteel canape that suits the restrained and unpretentious tenor of the meal.

Ingredients

  • 2 cucumbers, peeled and thinly sliced
  • 2 tablespoons malt vinegar
  • Butter
  • 10 slices white bread, crusts cut away

Method

  1. Put the cucumber slices in a bowl and pour the vinegar over them. Let stand for a half hour or more at room temperature, covered with a plate.
  2. Butter the bread slices.
  3. Drain the cucumber slices. Discard the liquid and arrange the cucumber on the buttered slices of bread. Cut them in quarters and serve. Be sure to pronounce cucumber as if it were spelled kookumber.

Part of

‌