Cucumber Sandwiches With Herb Butter
Published October 27, 1990
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
¼ cucumber, preferably seedless English variety, or 1 small American cucumber, peeled
Salt to taste
4 tablespoons butter, softened
½ tablespoon chopped fresh dill
4 very thin slices pain de mie (firm white bread in loaf), crusts removed
Nutritional analysis per serving
7 grams carbs; 31 milligrams cholesterol; 144 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 1 gram fiber; 100 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a mandoline or a very sharp knife, cut the cucumber into thin slices and place them on a paper towel. You will need about 18 cucumber slices. Salt the cucumber lightly and cover with a paper towel. Let stand for 20 minutes so that any excess moisture is absorbed.
- Step 2
In a small bowl or a blender, combine the butter with the chopped dill. Using a small spatula, lightly spread the dill butter on each slice of bread. Be sure to butter the bread all the way to the edges so that the slices stay moist and don't curl.
- Step 3
Place 9 or more cucumber slices on one slice of bread, layering them in 3 rows. Top with a second slice of bread. Using a serrated knife, cut the sandwich diagonally to create two triangles. Repeat, using the remaining cucumber slices and slices of bread.
Private Notes
Comments
Simple, tasty, and a bit hit at a tea party I hosted.
Can this be done night before? Or do they get soggy?
Simple, tasty, and a bit hit at a tea party I hosted.