Cucumber Sandwiches

Method

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1. Peel the cucumber in stripes and slice it as thinly as you can on a mandolin or with a peeler.

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2. Layer the slices in a colander with the salt and leave 20 minutes over the sink.

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3. Rinse briefly, then press the slices dry between two clean tea towels until they no longer feel wet.

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4. Toss them with the vinegar and white pepper, and the herbs if using.

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5. Spread the butter on all eight slices of bread, right to the edges and into the corners.

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6. Lay the cucumber over four slices in overlapping rows, two layers deep, and close the sandwiches.

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7. Press gently, cut the crusts off with a sharp knife, and cut each sandwich into three fingers.

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8. Cover with a damp cloth until served, within the hour.

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Chef’s Tips

• Salt and dry the cucumber. It is the whole thing.
• Butter to the very edges — it waterproofs the bread.
• Cut the crusts after filling, not before.

Common Substitutions & Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• A pot of Darjeeling
• Scones after
• A very hot afternoon

Storage & Reheating

Under a damp cloth for 2 hours at most. Never refrigerate — the bread goes stale and hard.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.